Crumble Cheesecake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the fat, 300 g sugar and salt in a mixing bowl and whisk with the whisk of the hand mixer until foamy. Add cinnamon and lemon peel and stir in. Add the flour in portions and work into a slightly crumbly dough, first with the whisks, then with the dough hooks and possibly also with your hands. Grease the fat pan of the oven (approx. 37x32 cm). Add 2/3 of the dough and press it down. Pre-bake in the preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes.

2. 2

   Take out, let cool down a little and spread with jam. Mix pudding powder and 5 tablespoons of milk. Put the remaining milk and 25 g sugar in a pot and bring to the boil. Remove from the heat, add the mixed pudding powder and bring to the boil again while stirring. Let it cool down a bit. Stir in the quark. Separate the eggs. Stir the egg yolks into the vanilla quark mixture. Beat the egg whites until stiff, then add the remaining sugar and fold into the quark mixture. Spread on the dough coated with jam and smooth it down. Spread the rest of the dough on top as a crumble. Mix sugar and cinnamon and sprinkle the cake with it.

3. 3

   Separate the eggs. Stir the egg yolks into the vanilla quark mixture. Beat the egg whites until stiff, then add the remaining sugar and fold into the quark mixture. Spread on the dough coated with jam and smooth it down. Spread the rest of the dough on top as a crumble. Mix sugar and cinnamon and sprinkle the cake with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for another 40-45 minutes. Let it cool down

Nutrition Facts

KCAL
360 kcal

CARBS
51 g

FATS
13 g

PROTEINS
7 g