Cheesecake classics

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix 150 grams of butter in pieces, 75 grams of sugar, flour and one egg with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in foil and chill for 30 minutes. Grease a springform pan (26 cm diameter). Roll out the dough on a lightly floured work surface until round (30 centimetres diameter).

2. 2

   Line the form with it and press the dough on the edge. Prick the base several times with a fork and chill. Melt 50 grams of butter and let it cool down. Separate seven eggs. Mix egg yolk, quark, 150 grams of sugar, vanillin sugar, lemon peel and semolina with the whisks of the hand mixer. Beat egg white and 50 grams of sugar until stiff. Carefully fold the beaten egg whites and melted butter into the quark mixture. Pour the mixture onto the base. Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for one hour.

3. 3

   Beat egg white and 50 grams of sugar until stiff. Carefully fold the beaten egg whites and melted butter into the quark mixture. Pour the mixture onto the base. Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for one hour. Place the cake on a grid, remove from the edge and allow to cool in the mould. Serve sprinkled with icing and cane sugar

Nutrition Facts

KCAL
300 kcal

CARBS
31 g

FATS
14 g

PROTEINS
12 g