Lemon cheesecake from the tray

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 32
  • 250 g Butter
  • 400 g Flour
  • 550 g Sugar
  • 2 packages Vanillin sugar
  • 9 Eggs (size M)
  • 7-10 Tbsp Salt
  • 2 1/2 untreated lemons
  • 1 kg Low-fat curd
  • 1 kg Mascarpone
  • 2 packages Pudding powder "Vanilla Flavor"
  • 100 g Whipped cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cut butter into pieces. Knead the flour, 150 g sugar, 1 packet of vanilla sugar, 1 egg, butter and 1 pinch of salt first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Wash 2 lemons, grate dry and thinly grate the peel. Squeeze the lemons.

  2. 2

    Mix quark, mascarpone, lemon peel, 400 g sugar and 1 packet of vanillin sugar. Stir in 8 eggs individually. Stir in pudding powder and lemon juice. Grease the fat pan of the oven (32 x 39 cm). Roll out the shortcrust pastry on the fat pan and prick several times with a fork. Sprinkle the base with 2 tablespoons of breadcrumbs. Spread the curd mixture on the shortcrust pastry base and spread it loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for 50-60 minutes. Let the cheesecake cool down in the fat pan and cut into approx. 32 pieces. Peel 1/2 lemon so that the white skin is completely removed.

  3. 3

    Spread the curd mixture on the shortcrust pastry base and spread it loosely. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for 50-60 minutes. Let the cheesecake cool down in the fat pan and cut into approx. 32 pieces. Peel 1/2 lemon so that the white skin is completely removed. Cut the lemon into thin slices and halve them again. Whip the whipped cream until stiff. Decorate the cake pieces as you like with cream tuffs and lemon slices

  4. 4

    1 1/4 hours waiting time

Nutrition Facts

KCAL
370 kcal
CARBS
32 g
FATS
23 g
PROTEINS
9 g