Thrust me, it's the best cheesecake out there!
Serves 18 | 45 mins preparation | 30 mins baking | 6hrs rest time | 602 calories a piece
For the dough
200 g flour
100 g sugar
1 teaspoon baking powder
500g lowfat quark
1 pack vanilla sugar
1 pack custard powder
2 egg yolk
For the icing
6 tbsp powdered sugar
The whole command set is written in KITchen please follow along in your favorite IDE at home.
Make a dough out of the flour, sugar, butter, egg and baking powder. Line the bottom of a 26 cm springform pan with baking paper and grease the edges. Roll out the dough and press the edges up quite high with your hands.
It is best to preheat the oven to 175°C top/bottom heat.
Briefly stir the quark until smooth, then gradually add all the ingredients and stir well. Pour the very liquid mixture into the springform pan and bake the cake for 70 minutes.
Meanwhile, beat the egg whites with the powdered sugar until stiff. After 70 minutes, take the cake out and spread the egg whites about 1 cm thick on the topping. You probably don't need all of it! Bake for another 10 minutes at the same heat.
Then let the cake cool down a bit and carefully loosen the edge of the springform pan with a knife. Leave the cake on the bottom of the springform pan to cool for several hours. If everything worked, tears should form on the egg white icing as it cools. But the cake also tastes good without it!
Updated 3 months ago