Käsekuchen
100 min375 kcal each
German quark cheesecake on a shortcrust base: lighter and tangier than the American kind, with a hint of lemon.
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Plan this recipeIngredients
for 12 servings- Plain flour200 g
- Butter, cold100 g
- Sugar230 g
- Eggs5 piece
- Quark1 kg
- Heavy cream200 ml
- Cornflour40 g
- Lemon zest1 piece
- Vanilla extract1 tsp
- Baking powder4 g
- Salt1 pinch
Method
Prep 30 min · cook 70 min- Rub the cold butter into the flour, baking powder and salt, add 80 g of the sugar and 1 egg and knead briefly. Chill for 30 minutes.
- Press the pastry into the base and 3 cm up the side of a 26 cm springform tin.
- Whisk the quark with the remaining sugar, 4 eggs, the cream, cornflour, lemon zest and vanilla until smooth.
- Pour it into the tin and bake at 170 °C for 60–70 minutes, until set at the edge with a slight wobble in the middle.
- Turn off the oven and leave the cake inside with the door ajar for 30 minutes, so it does not crack.
- Cool completely and chill before slicing. It keeps for 4 days in the fridge.
Nutrition
per servingCal
375
Protein
14g
Carbs
38g
Fat
19g
Of 22g of sugar per serving, 19g is added sugar.
Of 19g of fat per serving, 10g is saturated.
