Cheesecake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put the flour, sugar and egg yolk in a bowl. Cut the fat into pieces and spread them on top. Knead with the dough hooks of the hand mixer to a crumbly mass. Then quickly work into a smooth shortcrust pastry with your hands.

2. 2

   Wrap in cling film and let it rest in the refrigerator for about 1 hour. Roll out half of the shortcrust pastry on the springform base (24 cm Ø) and cut off the excess dough. Place the edge of the springform pan around the base.

3. 3

   Roll out the rest of the dough and cut into 5 cm wide strips. Line the edge of the springform pan with this and press it firmly to the base of the dough. Prick the short pastry several times with a fork. Cover the pastry base with parchment paper and bake blind with peas (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes.

4. 4

   In the meantime, separate the eggs for the filling. Mix quark, 150 g sugar, vanillin sugar, lemon peel, semolina and egg yolk. Beat the egg white until stiff and gradually add the remaining sugar.

5. 5

   Melt the fat. First fold the fat, then the beaten egg white loosely into the curd mixture. Pour the peas out of the springform pan, remove the parchment paper, fill in the quark mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes.

6. 6

   To prevent the cake from collapsing after baking, remove the mould from the oven about 10 minutes before the end of the baking time. Use a knife to carefully pass between the filling and the short pastry edge. Then let the cake rest for about 10 minutes before you finish baking it.

7. 7

   Let the cake cool down on a cake rack. Serve dusted with icing sugar. Makes about 12 pieces.