Classic cheesecake

Ingredients

Directions

1. 1

   Mix 150 g butter in pieces, 75 g sugar, 225 g flour and 1 egg with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the shortcrust pastry round (approx. 32 cm Ø) on a work surface dusted with flour.

2. 2

   Line the form with the pastry and press the dough on the edge. Prick the base several times with a fork. Put it in a cold place. Melt 50 g butter and let it cool down. Separate 7 eggs. Mix egg yolk, quark, 150 g sugar, vanillin sugar, lemon peel, 1 tablespoon flour and starch with the whisks of the hand mixer. Beat the egg white and 50 g sugar with the whisks of the hand mixer 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 a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour.

3. 3

   Beat the egg white and 50 g sugar with the whisks of the hand mixer 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 a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. After about 40 minutes, cover with baking paper if necessary. Place the cake on a grid, remove from the edge and allow to cool in the tin. Serve dusted with icing sugar

4. 4

   Waiting time approx. 30 minutes