Description
Zarter Mürbeteig, cremige Quarkfüllung mit feiner Vanillenote und eine goldene, luftige Baiserhaube verschmelzen zu einem himmlisch leichten Käsekuchen mit knusprigem, süßem Finish. Ein Fest für alle Sinne.
Ingredients
Scale
- 250 g Mehl
- 375 g Zucker
- 1 Prise Salz
- 2 gestrichene TL Backpulver
- 3 Eier (Größe M)
- 300 g Butter
- 750 g Magerquark
- 2 Päckchen Puddingpulver ‚Vanille-Geschmack‘
- Saft von 1 Zitrone
- 200 ml Milch
- 3 Eiweiß (Größe M)
- Fett für die Form
- Mehl für die Arbeitsfläche
Instructions
- Begin by preparing the dough for the base. In a large mixing bowl, combine 250 g flour, 75 g sugar, a pinch of salt, and 2 level teaspoons of baking powder. Mix these dry ingredients thoroughly.
- Add 1 egg and 175 g butter (cut into small pieces) to the dry mixture. Using the dough hooks of a hand mixer, knead the mixture until it starts to come together. Finish kneading by hand until you have a smooth, even dough.
- Form the dough into a ball, cover it, and chill in the refrigerator for about 30 minutes. This helps the dough firm up and makes it easier to roll out.
- Dust your work surface with flour. Roll out the chilled dough into a round disc approximately 34 cm in diameter. Carefully transfer the dough into a greased 26 cm springform pan, pressing it evenly onto the bottom and about 3-4 cm up the sides to form a crust.
- Preheat your oven to 175°C (conventional oven), 150°C (fan oven), or set according to your gas oven’s manufacturer instructions.
- Melt 125 g butter in a small saucepan and let it cool slightly. In a large mixing bowl, combine 750 g low-fat quark, 150 g sugar, 2 eggs, and 2 packets of vanilla pudding powder. Use the whisk attachments of your hand mixer to blend everything into a smooth mixture.
- Add the freshly squeezed juice of 1 lemon and the melted, cooled butter to the quark mixture. Mix until well incorporated. Finally, stir in 200 ml milk until the filling is smooth and creamy.
- Pour the quark filling into the prepared crust in the springform pan, smoothing the top with a spatula.
- Place the pan on the second lowest rack in your preheated oven. Bake the cake for approximately 1 hour and 15 minutes, or until the filling is set and the crust is lightly golden. If the cake begins to brown too quickly, you can loosely cover it with aluminum foil during the last part of baking.
- While the cake is baking, prepare the meringue topping. In a clean, grease-free bowl, beat 3 egg whites using an electric mixer until stiff peaks form. Gradually add 150 g sugar, one tablespoon at a time, beating continuously until the mixture is glossy and the sugar is fully dissolved.
- Remove the cake from the oven after the initial baking time. Carefully spread the meringue over the top of the hot cake, leaving about a 2 cm border around the edge so the meringue does not touch the pan. Use a spatula or spoon to create swirls or peaks in the meringue for a decorative effect.
- Return the cake to the still-hot oven and bake for an additional 15 minutes at the same temperature. The meringue should develop a light golden color and set without becoming too dark.
- Remove the cake from the oven and allow it to cool completely in the pan. This helps the filling set and makes slicing easier.
- Once completely cooled, carefully remove the springform ring. Cut into slices and serve. Enjoy your Käsekuchen mit Baiser!
Notes
To ensure the best results, make sure all your ingredients are at room temperature before starting. For a crispier crust, you can blind bake the dough for 10 minutes before adding the filling. Allow the cake to cool completely before slicing, as this helps the filling to set and prevents it from becoming runny. The meringue should be spread on the hot cake so it adheres well and achieves a glossy finish. Keep the cake refrigerated if not serving immediately.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen 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
