Cheesecake without bottom

Name: Cheesecake without bottom
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g soft butter or margarine; 200 g Sugar; 2 packages Vanillin sugar; 3 Eggs (size M); 60 g Semolina; 40 g Cornstarch; 750 g Edible quark (20% fat in dry matter); 7-10 Tbsp grated peel and juice of 1 untreated lemon; 300 g Whipped cream; 250 g Plum Jam; 20 g roasted flaked almonds and; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and semolina

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g soft butter or margarine
200 g Sugar
2 packages Vanillin sugar
3 Eggs (size M)
60 g Semolina
40 g Cornstarch
750 g Edible quark (20% fat in dry matter)
7-10 Tbsp grated peel and juice of 1 untreated lemon
300 g Whipped cream
250 g Plum Jam
20 g roasted flaked almonds and
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and semolina

Directions

1
Beat the fat, sugar and 1 packet of vanilla sugar until creamy. Separate the eggs. Add the egg yolks one after the other. Stir in semolina and starch. Add quark, lemon juice and zest and mix.
2
Beat the egg whites until stiff and fold into the curd mixture. Grease a springform pan (26 cm Ø) and sprinkle with semolina. Put the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 60-70 minutes.
3
Take out the cheesecake, remove the cake edge from the edge of the mould with a knife, let it cool down a little. Remove the edge of the springform pan and let the cake cool down. Whip the cream until stiff and allow the remaining vanilla sugar to trickle in.
4
Spread plum jam on the cheesecake, spread cream on top. Sprinkle with almonds and dust with icing sugar.