Fantastic cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Score the vanilla pod lengthwise and scrape out the pulp. Mix the flour, icing sugar, 1 pinch of salt, zest of 1 lemon, vanilla pulp, 150 g butter in pieces and 2 tablespoons of cold water first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Cover and chill for about 30 minutes. Cream 250 g butter, sugar, 1 pinch of salt and zest of 1 lemon. Mix eggs and starch, stir into the fat-sugar mixture with the quark. Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out a round base (approx. 26 cm Ø) from approx. 2⁄3 dough and put it into the tin.

2. 2

   Shape the rest of the dough into 2 rolls (approx. 2 cm Ø) and place them inside the tin on the edge. Press up to 2-3 cm. Pour in the curd mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. After approx. 20 and approx. 40 minutes baking time, remove the cake from the edge all around with a knife to prevent the surface from tearing. Let the cake cool down in the tin for about 15 minutes. Then remove and let it cool down

3. 3

   Waiting time 25 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
37 g

FATS
23 g

PROTEINS
12 g