Crispy cheesecake

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Grease the springform pan. Works well with a piece of kitchen paper or a brush. This way the cake can later be released from the mould in a relaxed manner.

2. 2

   For the shortcrust pastry base, put flour, 60 g butter in pieces, 75 g sugar, 1 pinch of salt and 1 egg in a bowl. First mix everything briefly with the dough hooks of the mixer, then quickly knead it with your hands to a smooth dough.

3. 3

   Form the dough into a ball, wrap in cling film and place in the refrigerator for approx. 30 minutes. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).

4. 4

   For the quark mixture, melt 250 g butter in a saucepan. Let cool slightly. Then whisk 200 g sugar with the whisks of the mixer until foamy. Stir in the eggs one after the other until you get a creamy mixture.

5. 5

   Then add the quark in portions to the sugar and egg mix. Stir in loosely with the whisks of the mixer. Caution: Stir at lowest speed, as the mixture becomes more liquid and splashes. Mix vanilla custard powder and baking powder and stir into the quark mixture.

6. 6

   Wash the lemon hot, grate dry and finely grate the rind with a kitchen grater. Then halve the lemon. Squeeze the juice out with one hand and drizzle it onto the curd mixture with the fingers of the other hand.

7. 7

   It's the easiest way to catch the pips.

8. 8

   Place the springform pan on a wet kitchen towel. That way the mould won't slip away. Roll out the dough on the mould base with a cake roll approx. 1 cm thick until it is close to the edge of the mould. Then pull the dough to the edge with your fingers.

9. 9

   Place the rim of the springform pan on the top. Prick the dough several times with a fork. Why? So that the trapped air under the dough can escape easily and no bubbles form.

10. 10

    Pour the curd mixture onto the shortcrust pastry and smooth it down evenly with a dough scraper. Bake in a hot oven for 50-60 minutes.

11. 11

    After approx. 10 minutes, remove the cake from the edge of the mould with a knife so that the surface does not crack so hard. Continue baking. After 25 minutes cover the cake with aluminium foil and continue baking - otherwise it will be too dark.

12. 12

    Leave to cool at the end of the baking time.