Swirled cheesecake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, 175 g butter, 1 egg and 125 g sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out dough thinly on the greased fat pan of the oven (32 x 39 cm). Refrigerate the tray for approx. 1 hour

2. 2

   Pre-bake on the middle rack in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Meanwhile bring the jam to the boil and pass through a sieve. Wash lemon hot and rub dry. Rub half of the peel thinly. Halve the lemon and squeeze the juice. Mix 100 g butter and 200 g sugar with the whisk of the hand mixer until creamy. Gradually stir in quark, sour cream, vanilla sugar, semolina, lemon juice and zest. Stir in 6 eggs one after the other

3. 3

   Remove the fat pan from the oven. Pour half of the quark mixture onto the shortcrust pastry. Spread half of the jam generously on the cream with a spoon and swirl. Repeat the process with the rest of the cream and jam. Bake on the lower rack at the same temperature for 40-50 minutes. Remove from the oven and let cool on a cake rack

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
260 kcal

CARBS
24 g

FATS
15 g

PROTEINS
8 g