Description
Saftiger Käsekuchen vom Blech mit goldgelber, samtiger Quarkfüllung auf lockerem Mürbeteig. Zart-cremig, fein süß und mit zarter Vanillenote – ein unwiderstehlich cremiger Genuss für jede Kaffeetafel.
Ingredients
Scale
- 140 g Butter oder Margarine
- 140 g Zucker
- 2 Eier
- 300 g Mehl
- 2 TL Backpulver
- 200 g Zucker
- 2 Eier
- 4 Eigelb
- 2 EL Zitronensaft
- ¾ Liter Milch
- 2 Pck. Vanillepuddingpulver
- 1.000 g Quark
- 350 ml Öl
- 4 Eiweiß
- 4 EL Zucker
- Fett für das Blech
- Puderzucker zum Bestäuben (optional)
Instructions
- Begin by preparing the baking sheet: Generously grease a large baking sheet or a deep baking pan (Fettpfanne) with butter or margarine to prevent the cake from sticking.
- Prepare the dough for the base: In a large mixing bowl, combine 140 g softened butter or margarine with 140 g sugar. Beat until creamy. Add 2 eggs and mix until fully incorporated. Sift in 300 g flour and 2 teaspoons baking powder, then knead all ingredients together with your hands or a dough hook until a smooth, cohesive dough forms.
- Roll out the dough: Place the dough on the prepared baking sheet. Using a rolling pin or your hands, evenly press and roll out the dough to cover the entire bottom of the sheet, making sure it is smooth and level.
- Preheat your oven to 200°C (top and bottom heat).
- Prepare the cheesecake topping: In a large bowl, whisk together 200 g sugar, 2 whole eggs, and 4 egg yolks until the mixture is creamy and light. Add 2 tablespoons lemon juice and 750 ml (¾ liter) milk, stirring until well combined. Sprinkle in 2 packets of vanilla pudding powder and mix thoroughly. Then, add 1,000 g quark and 350 ml oil, and beat the mixture until you have a smooth, lump-free batter.
- Pour the cheesecake mixture over the dough base: Carefully pour the prepared quark mixture onto the dough base, spreading it evenly with a spatula or dough scraper so that it covers the entire surface.
- Bake the cake: Place the baking sheet in the preheated oven and bake the cake at 200°C for about 30 minutes. The quark topping should begin to set and take on a light golden color.
- While the cake bakes, prepare the meringue topping: In a clean, grease-free bowl, beat 4 egg whites with an electric mixer until soft peaks form. Gradually add 4 tablespoons sugar, continuing to beat until the meringue is stiff and glossy.
- After the initial baking time (30 minutes), remove the cake from the oven. Using a spatula, gently spread the meringue evenly over the hot quark layer.
- Return the cake to the oven and bake for an additional 10 minutes at 200°C. The meringue should become lightly golden and set but not overly browned.
- Remove the cake from the oven and allow it to cool completely on the baking sheet. If desired, dust the top with powdered sugar before serving.
- Cut into squares and serve the Käsekuchen vom Blech. It pairs wonderfully with a dollop of whipped cream.
Notes
For an extra touch, you can add some lemon zest to the cheesecake mixture for more freshness. Make sure your egg whites are at room temperature and the bowl is clean for the best meringue. The cake tastes even better after chilling for a few hours. Store leftovers in the refrigerator, covered, for up to 3 days.
- 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
