Easter cheesecake

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Pour 150 g of flour onto the work surface, making a depression in the middle. Break the fat into flakes on the edge of the flour. Place 1 egg yolk, 100 g sugar, 1 packet of vanillin sugar, salt and lemon zest in the hollow. Knead the ingredients to a smooth dough. Cover and leave to rest in a cool place for about 30 minutes. Grease the springform pan (26 cm Ø) and dust with flour. Roll out the dough to a circle (approx. 28 cm Ø), put it into the springform pan and raise a rim of approx. 1 cm. Prick the base several times with a fork and bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the middle shelf for 15-20 minutes. Remove the base from the oven and let it cool down. Stir quark, remaining sugar and vanillin sugar, lemon juice, salt, remaining egg yolk, eggs, cream and remaining flour until smooth, place on the shortcrust pastry base and bake in the preheated oven (electric range: 250 °C/ gas: level 5) on the lowest rack for about 10 minutes. Then bake for another 2 hours at a lower temperature (electric oven: 125 ° C/ gas: level 1). In the meantime, knead marzipan, icing sugar and food colouring, press through a garlic press, form nests, place on the edge of the cake. Dust the edge with icing sugar, decorate with dragee eggs and sugar flowers. Makes 12 pieces

2. 2

   Decoration: Hoff (rabbit and basket)

3. 3

   Krömer-Zolnir (eggs)

Nutrition Facts

KCAL
370 kcal

CARBS
40 g

FATS
15 g

PROTEINS
17 g