Description
Cremig-zarter Käsekuchen mit goldbrauner Kruste, luftig-leichtem Inneren und feinem Vanille-Zitrus-Aroma. Jeder Bissen schmilzt sanft auf der Zunge, süß, frisch und unwiderstehlich sahnig.
Ingredients
Scale
- 220 g Margarine
- 220 g Zucker
- 1 kg Quark
- 5 Eier
- 120 g Mehl
- ½ Packung Backpulver
- 2 Packung Vanillezucker
- etwas Zitronensaft
Instructions
- Preheat your oven to 180°C (top and bottom heat). Prepare a springform pan (about 26 cm diameter) by greasing it with a little margarine or lining it with parchment paper to prevent sticking.
- In a large mixing bowl, add the margarine, sugar, quark, eggs, flour, baking powder, vanilla sugar, and a splash of lemon juice. Using a hand mixer or stand mixer, blend all the ingredients together thoroughly until you achieve a smooth, lump-free batter. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- If you wish to add fruit, gently fold in well-drained mandarin orange segments or cherries to the batter at this stage. Mix carefully to avoid breaking up the fruit pieces.
- Pour the prepared batter evenly into the springform pan and smooth the surface with a spatula to ensure an even bake.
- Place the pan in the preheated oven on the middle rack. Bake the cheesecake at 180°C for approximately 1 hour. The cake should be set and have a slight golden color on top. If the cake browns too quickly, you may cover it loosely with aluminum foil for the last 15-20 minutes of baking.
- Once the baking time is up, turn off the oven but leave the cake inside with the door slightly ajar. Allow the cheesecake to cool completely in the oven; this gradual cooling helps prevent the cake from collapsing or cracking.
- After the cheesecake has cooled fully in the oven, remove it and carefully release it from the springform pan. Place it on a wire rack to finish cooling. Serve chilled or at room temperature, optionally dusted with powdered sugar or decorated with fresh fruit.
Notes
For a fruity twist, you can gently fold in mandarin orange segments or cherries into the batter before baking. Make sure any fruit you add is well-drained to prevent excess moisture in the cake. Allowing the cheesecake to cool completely in the oven is crucial to prevent it from sinking or cracking. Serve the cake well-chilled for the best texture.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
