Cheesecake

Name: Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 350 g Butter biscuits; 200 g Butter; 1 kg Low-fat curd; 500 g Mascarpone; 250 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Juice of 1 lemon; 8 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Oil; 7-10 Tbsp Icing sugar; 1 Freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

350 g Butter biscuits
200 g Butter
1 kg Low-fat curd
500 g Mascarpone
250 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Juice of 1 lemon
8 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Oil
7-10 Tbsp Icing sugar
1 Freezer bag

Directions

1
Fill the butter biscuits in a freezer bag, close it and crumble finely with the cake roll. Melt butter in a pot and mix with the crumbs. Lightly brush the bottom of a rectangular springform pan (34 cm x 24 cm; with 7 cm high rim) with oil. Spread the crumbs on top, press firmly. Chill for about 30 minutes. Mix quark, mascarpone, sugar, vanillin sugar and lemon juice until smooth. Stir in the eggs one by one, then stir in the pudding powder at the end.
2
Put the mixture into the mould and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 70-80 minutes. Let the cake cool down for about 30 minutes with the oven door open. Remove and allow to cool. Cut out 8 tartlets with an oval cookie cutter (10 x 7.5 cm). Arrange on a plate and dust with icing sugar
3
waiting time 2 3/4 hours