Description
Cremig-zarter Käsekuchen mit goldgelber Kruste, luftig-leichter Füllung und zartem Mürbeteigboden. Fein-süßer Geschmack, sanfte Vanillenote und ein verführerisch saftiges Mundgefühl – unwiderstehlich köstlich.
Ingredients
Scale
- 200 g Mehl
- 75 g Zucker
- 75 g Margarine
- 1 Ei(er)
- ½ Pck. Backpulver
- Fett für die Form
- 125 g Margarine
- 225 g Zucker
- 1 Beutel Vanillezucker
- 1 Beutel Vanillepuddingpulver
- 3 Ei(er)
- 1 Becher Quark, 500 g
- 1 Becher saure Sahne, 200 g
- 1 Becher süße Sahne, 200 g
Instructions
- Begin by preparing the dough for the crust. In a large mixing bowl, combine 200 g of flour, 75 g of sugar, 75 g of margarine, 1 egg, and ½ packet of baking powder. Using your hands or a pastry cutter, quickly knead all the ingredients together until a smooth dough forms. Shape the dough into a ball, cover it, and set it aside while you prepare the filling.
- To make the filling, place 125 g of margarine, 225 g of sugar, 1 packet of vanilla sugar, 1 packet of vanilla pudding powder, and 3 eggs into a large mixing bowl. Use an electric mixer or whisk to beat the mixture until it becomes pale and creamy, ensuring that all the ingredients are thoroughly combined.
- Add 500 g of quark and 200 g of sour cream to the bowl with the rest of the filling ingredients. Mix everything together until you have a smooth, homogeneous mixture and there are no lumps remaining.
- In a separate bowl, pour in 200 g of heavy (sweet) cream. Using a hand mixer or a whisk, whip the cream until stiff peaks form. Gently fold the whipped cream into the quark mixture, taking care not to deflate the cream to keep the filling airy and light.
- Preheat your oven to 180°C (356°F) using top and bottom heat (Ober-/Unterhitze). While the oven is heating, grease a 26 cm (10 inch) springform pan generously with butter or margarine to prevent sticking.
- Take the prepared dough and press it evenly into the bottom of the greased springform pan. Use your fingers to push the dough up the sides of the pan to form a rim about 2–3 cm high. Ensure the crust is of even thickness all around.
- Pour the prepared cheese filling into the pan over the crust. Use a spatula to smooth the surface, making sure the filling is evenly distributed and level.
- Place the springform pan on the middle rack of the preheated oven. Bake the cake at 180°C (356°F) for approximately 1 hour, or until the filling is set and the top is lightly golden brown. Avoid opening the oven door during baking to prevent the cake from collapsing.
- After baking, turn off the oven and allow the cake to rest inside with the oven door slightly ajar for about 10–15 minutes. This helps prevent the cheesecake from cracking due to a sudden change in temperature.
- Remove the cake from the oven and set it on a cooling rack. Let the cheesecake cool completely in the pan at room temperature. Do not attempt to remove the cake from the pan while it is still warm, as the filling will be too soft and may collapse. Only release the springform after the cheesecake has fully cooled and set, ideally after a few hours or overnight.
Notes
For best results, make the cheesecake a day in advance and let it chill overnight in the refrigerator. This allows the flavors to fully develop and the texture to set perfectly. You can serve the cake plain or dust it with powdered sugar before serving. Fresh fruit like berries or a berry sauce also pairs wonderfully with this classic German cheesecake.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
