Caramel cheesecake

Ingredients

Directions

1. 1

   Knead flour, salt, 75 g sugar, 125 g butter and egg yolk with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover and let it rest in the fridge for about 30 minutes. In the meantime melt the remaining sugar in a pot and let it caramelize. Deglaze with milk and dissolve the caramel in it while stirring. Let it cool down.

2. 2

   Roll out the dough round on a lightly floured work surface (approx. 34 cm Ø). Grease a springform pan (26 cm Ø) and line with the dough. Form a rim of about 4 cm all around. Cover the dough with baking paper and peas and pre-bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 15 minutes. Melt the rest of the butter in a pot and let it cool down a bit. Separate the eggs. Beat egg whites until stiff. Mix quark, liquid butter, egg yolk and lemon juice with the whisk of the hand mixer. Gradually add the caramel milk and stir in. Mix semolina and baking powder and stir into the quark mixture. Finally, carefully fold in the egg white. Remove baking paper and peas from the dough and spread the quark mixture on top.

3. 3

   Mix quark, liquid butter, egg yolk and lemon juice with the whisk of the hand mixer. Gradually add the caramel milk and stir in. Mix semolina and baking powder and stir into the quark mixture. Finally, carefully fold in the egg white. Remove baking paper and peas from the dough and spread the quark mixture on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. If necessary, cover 15 minutes before the end of the baking time. Dust with icing sugar and decorate with caramel threads as desired and serve