American cheesecake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 8-10 Rusks (80 g)
  • 75 g Cornstarch
  • 200 g + 2 tablespoons sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated peel and juice of 1 untreated lemon
  • 1 kg Edible quark (20 % fat in dry matter)
  • 250 g Whipped cream
  • 2 Eggs (size M)
  • 150 g Cranberries
  • 7-10 Tbsp brown and pink sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Finely grind the rusks. Grease a springform pan (24 cm Ø) and wrap in aluminium foil several times. Spread the base with rusk crumbs. Mix starch, 200 g sugar, vanillin sugar and lemon zest.

  2. 2

    Add the quark and mix well with the whisk of the hand mixer. Stir in cream and eggs carefully.

  3. 3

    Fill a fat pan about 1 cm high with boiling water. Place in the preheated oven (electric cooker: 200° C/circulating air: not suitable/gas: level 3) on the middle shelf. Pour the quark mixture onto the rusk crumbs in the springform pan and smooth it down.

  4. 4

    Place the dish in the fat pan and bake for 10 minutes. Then turn down the oven (electric oven: 125° C/gas: level 1) and bake for another 55-60 minutes.

  5. 5

    Meanwhile wash the cranberries. Bring 2 tablespoons of sugar, 150 ml water and lemon juice to the boil. Steam the cranberries for about 10 minutes. Cool in the stock, then drain well. Take the cake out of the oven and let it cool down on a grid.

  6. 6

    Then remove the cake from the edge of the springform pan with a sharp knife and take it out of the pan. Decorate with cranberries just before serving. Serve sprinkled with colourful sugar mixture.

Nutrition Facts

KCAL
300 kcal
CARBS
34 g
FATS
12 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes