Description
Samtig-cremiger Käsekuchen mit goldgelbem, knusprigem Boden. Zartschmelzende Füllung, fein süß mit Vanillenote. Jeder Biss zergeht auf der Zunge, herrlich locker und unwiderstehlich saftig.
Ingredients
Scale
- 200 g Mehl
- 75 g Zucker
- 75 g Margarine
- 1 Ei
- 1/2 Päckchen Backpulver
- 125 g Margarine
- 225 g Zucker
- 1 Beutel Vanillezucker
- 1 Beutel Vanillepuddingpulver
- 3 Eier
- 500 g Quark (1 Becher)
- 200 g saure Sahne (1 Becher)
- 200 g süße Sahne (1 Becher)
Instructions
- Prepare the dough by combining 200 g flour, 75 g sugar, 75 g margarine, 1 egg, and 1/2 packet of baking powder in a large mixing bowl. Knead all ingredients together quickly by hand or with a dough hook until a smooth, even dough forms. Set the dough aside while you prepare the filling.
- To make the filling, add 125 g margarine, 225 g sugar, 1 packet of vanilla sugar, 1 packet of vanilla pudding powder, and 3 eggs to a mixing bowl. Using an electric mixer or whisk, blend these ingredients together until the mixture becomes creamy and homogeneous.
- Next, add 500 g quark and 200 g sour cream to the bowl with the creamy mixture. Mix until everything is well combined and smooth.
- Pour 200 g sweet cream (whipping cream) into a separate clean bowl. Whip the cream with an electric mixer until it forms stiff peaks. Gently fold the whipped cream into the quark mixture, being careful not to deflate the cream, until fully incorporated and the filling is light and airy.
- Preheat your oven to 180°C (356°F) with the top and bottom heat setting.
- Grease a springform pan (about 26 cm in diameter) with butter or margarine to prevent sticking. Take the prepared dough and press it evenly into the base of the pan, making sure to also press it about 2-3 cm up the sides of the pan to create a crust that will hold the filling.
- Pour the prepared quark filling into the dough-lined pan. Use a spatula to spread the filling evenly and smooth the top so it bakes level.
- Place the springform pan on the middle rack of the preheated oven. Bake the cheesecake at 180°C for approximately 60 minutes, or until the top is lightly golden and the center is set but still slightly wobbly when gently shaken.
- After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 10-15 minutes. This helps to prevent the cheesecake from cracking due to a sudden temperature change.
- Remove the cheesecake from the oven and allow it to cool completely in the pan. Once cool, carefully run a knife around the edge of the cake to loosen it from the pan, then release the springform. Chill the cheesecake in the refrigerator for several hours or overnight before serving for best results.
Notes
For best results, all ingredients should be at room temperature before starting. Whipping the sweet cream until stiff before folding it into the filling ensures a light, airy texture. Letting the cheesecake cool gradually in the oven and then fully before chilling helps prevent cracks. The cake tastes even better when made a day ahead and chilled overnight. You can also add a sprinkle of powdered sugar or garnish with fresh fruit before serving.
- 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
