Lemon cheesecake bar
very easy
75 mins
75 mins
Ingredients
- 50 g Cornflakes
- 100 g Butter biscuits
- 175 g Butter
- 200 g Sugar
- 1 Organic Lemon
- 500 g Cream quark (40 % fat in dry matter)
- 200 g Schmand
- 1 package Vanillin sugar
- 1 package Pudding powder "Vanilla Flavor"
- 2 Eggs (size M)
- 150 g Flour
- 200 g red currants
- 7-10 Tbsp Oil
- 1 Freezer bag
- 7-10 Tbsp Grease
Directions
- 1
Put the cornflakes and butter biscuits in a freezer bag and crumble them with the dough roll. Melt 100 g butter in a saucepan, mix with the crumbs and 25 g sugar. Spread the bottom of a springform pan (24 x 24 cm) with oil. Press the crumb mixture firmly into the base. Put it in a cold place
- 2
Wash lemon, grate dry, grate peel. Halve the lemon, squeeze half of it. Mix quark, sour cream, 100 g sugar, vanillin sugar, pudding powder, eggs and 1 tbsp lemon juice. Put flour, 75 g sugar, 75 g butter and lemon zest into a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a crumbly dough. Wash and drain the currants and pluck the berries from the stalks
- 3
Pour the cheese mixture onto the crumb base and smooth it down. Sprinkle with currants and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes, remove from oven and allow to cool. Whipped cream tastes good with it
Nutrition Facts
310 kcal
31 g
17 g
7 g
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