Cheesecake

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Dough

200 g soft butter
200 g sugar
2 eggs
400 g white flour
50 g unsweetened cocoa powder
1 packet of baking powder
Beat the butter and sugar together to give a light, fluffy mixture, add the eggs then continue to beat until you achieve a creamy consistency. Mix the flour, cocoa powder and baking powder together and fold into the butter mixture. Leave the dough in a cool place for 2 hours.
Grease the base and side of the spring form tin with butter. Divide the dough into 2 equal portions. Roll one portion out across the base of the spring form tin. Place the ring on top. Divide the remaining dough into 2 equal portions, then roll one portion out so that it is the same length as the circumference of the tin, place it on the dough base around the edge of the tin and shape to a height of around 6 cm.

Quark filling

125 g soft butter
150 g sugar
3 packets of vanilla sugar
3 egg yolks
500 g low-fat quark
300 g full-fat quark
30 g Maizena (cornflour)
4 tbsp Cognac
3 egg whites
For the filling, beat the butter, sugar and vanilla sugar together to give a light, fluffy mixture. Stir in the egg yolks, quark, Maizena (cornflour) and cognac. Beat the egg whites until they are stiff, then gently fold them into the mixture.
Put the quark mixture into the tin and smooth off. Scatter pieces of the remaining dough over the quark mixture.
Put the tin on to the wire shelf at level 2 of the preheated cooking space. Hot air 160 °C, 70 minutes.
  • Spring form tin, Ø 26 cm
  • Wire shelf
Quantity Ingredient
3 packets of vanilla sugar
300 g full-fat quark
4 tbsp Cognac
50 g unsweetened cocoa powder
3 egg yolks
350 g sugar
500 g low-fat quark
2 eggs
400 g white flour
3 egg whites
325 g soft butter
1 packet of baking powder
30 g Maizena (cornflour)

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