Caramel cream cheese cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Grease
  • 125 g soft butter/margarine
  • 125 g + 50 g sugar
  • 2 packages Vanillin sugar
  • 2 Eggs (Gr. M)
  • 5 tablespoons (75 g) Caramel sauce
  • 150 g Flour
  • 1 coated Tsp Baking Powder
  • 7-10 Tbsp 1 P. (75 g) Chocolate drops
  • 300 g Low-fat curd
  • 200 g Double cream cheese
  • 1 TABLESPOON Lemon juice
  • 200 g Whipped cream
  • 1 package Cream stabiliser

Directions

  1. 1

    Grease a springform pan (26 cm Ø). Cream the fat, 125 g sugar and 1 packet of vanilla sugar. Stir in eggs one by one and 2 tbsp. caramel sauce. Mix flour and baking powder and stir in half of the chocolate drops briefly.

  2. 2

    Paint into the mould. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Let them cool down.

  3. 3

    Briefly mix quark, cream cheese, lemon juice, 50 g sugar and 1 sachet of vanilla sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Carefully fold into the quark cream. Spread loosely on the cake base.

  4. 4

    Sprinkle with the rest of the caramel sauce. Coarsely chop the remaining chocolate drops and sprinkle over the top.

Nutrition Facts

KCAL
290 kcal
CARBS
27 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesvegetarianCake