Black Forest cheesecake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix 400 g flour, baking powder, 100 g sugar, 1 packet of vanillin sugar and 1 pinch of salt in a bowl. Add 2 eggs and 200 g butter in pieces and knead with the dough hooks of the hand mixer to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Meanwhile, for the choux pastry, briefly bring 3/8 litres of water, 100 g butter and 1 pinch of salt to the boil in a saucepan. Add 200 g flour at a time and stir with a mixing spoon until the dough comes off the bottom of the pot as a lump and a white skin forms on the bottom of the pot. Put the dough into a mixing bowl.

2. 2

   Add an egg immediately and stir well into the dough with the dough hooks of the hand mixer. Stir in a second egg after about 5 minutes. Let the choux pastry cool down. Place the cherries on a sieve and drain well. Grease a fat pan and dust with flour. Roll out the short pastry on the fat pan and press a rim about 2 cm high. Prick the short pastry several times with a fork. Mix quark, 250 g sugar, 2 packets of vanillin sugar, lemon peel and 5 eggs. Then stir the quark mixture into the choux pastry in 2-3 portions. Fold in cherries and chocolate drops. Pour the quark mixture onto the short pastry base and spread loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 70 - 75 minutes.

3. 3

   Prick the short pastry several times with a fork. Mix quark, 250 g sugar, 2 packets of vanillin sugar, lemon peel and 5 eggs. Then stir the quark mixture into the choux pastry in 2-3 portions. Fold in cherries and chocolate drops. Pour the quark mixture onto the short pastry base and spread loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 70 - 75 minutes. Let the cheesecake cool down in the fat pan and cut into approx. 30 pieces. Serve with cream to taste

Nutrition Facts

KCAL
290 kcal

CARBS
35 g

FATS
11 g

PROTEINS
11 g