Grandma's Sunday cheesecake

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 18
  • 1 Organic Lemon
  • 650 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 6 TABLESPOONS Oil
  • 500 g Sugar
  • 7-10 Tbsp Salt
  • 475 g Flour
  • 1 package Baking Powder
  • 30 g Dark chocolate coating
  • 4 TABLESPOONS + 125 g butter
  • 250 g Whipped cream
  • 200 g ground almonds with skin
  • 2 TABLESPOONS Almond liqueur
  • 2 Eggs (size M)
  • 1 package Pudding powder "Vanilla Flavor"
  • 1 TEASPOON Icing sugar for decoration
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the lemon, dab dry and finely grate the peel. Halve the lemon, squeeze one half. Mix 150 g quark, milk, oil, 75 g sugar, lemon rind and 1 pinch of salt. Mix flour and baking powder. First knead the quark mixture, flour and baking powder with the dough hooks of the hand mixer then with your hands to a smooth dough. Grease a contraction form (30 cm Ø). Remove 2/3 of the dough and roll out round (40 cm Ø). Line the form with it, press the edge firmly. Halve the remaining dough. Melt the chocolate coating over a hot water bath. Allow to cool slightly and knead under one half of the dough

  2. 2

    For the almond paste, melt 300 g of sugar in a pot to a golden brown caramel. Stir in 4 tablespoons of butter until everything has combined. Deglaze with cream. Simmer while stirring until you get a smooth caramel. Stir in almonds. Pour into a bowl and let cool down for about 30 minutes

  3. 3

    In the meantime, stir 125 g butter with 125 g sugar until creamy. Stir in 1 tbsp. lemon juice, liqueur and eggs one after the other. Also stir in 500 g quark and pudding powder

  4. 4

    Spread the almond paste on the pastry base and smooth it down. Spread the quark mixture over it. Roll out remaining dough on a floured work surface (approx. 12 x 30 cm). Cut 8 approx. 1.5 cm wide strips from each dough. Place strips of dough alternately as a grid on the cake, cut to length. Pull the edge of the dough slightly over the ends of the grid. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Cover the cake with foil and bake for another 15 minutes. Leave to cool on a cake rack for 1-2 hours. Remove from the tin. Dust the cake edge with icing sugar

  5. 5

    waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
460 kcal
CARBS
52 g
FATS
23 g
PROTEINS
11 g

Categories & Tags

Cakes & Pastriesvery easyCake