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Schnell Käsekuchen bzw. Quarkkuchen Rezept

Schnell Käsekuchen bzw. Quarkkuchen Rezept


  • Author: Sarah
  • Total Time: 30
  • Yield: 6 Portionen 1x

Description

Locker-leichter Quarkkuchen mit zartem, goldbraunem Boden, cremiger, fein vanilliger Quarkfüllung und zartschmelzender Konsistenz – süß, frisch und unwiderstehlich saftig, ein echter Genuss für alle Sinne.


Ingredients

Scale
  • 200 g Mehl
  • 100 g Zucker
  • 1 TL Backpulver
  • 1 Pck. Vanillezucker
  • 1 Ei
  • 75 g Butter oder Margarine
  • 1 kg Magerquark
  • 1 Tasse Zucker (Tassengröße 150 ml bis 175 ml)
  • 1 Tasse Öl (Tassengröße 150 ml bis 175 ml)
  • 1 Pck. Vanillezucker
  • 2 Eier
  • 1 TL Zitronensaft
  • ½ Liter Milch
  • 1 Pck. Vanillepuddingpulver

Instructions

  1. Begin by preparing the base. In a large mixing bowl, combine 200 g flour, 100 g sugar, 1 teaspoon baking powder, 1 packet of vanilla sugar, 1 egg, and 75 g of butter or margarine. Knead all the ingredients together by hand or with a dough hook attachment until you have a firm, smooth dough. Make sure the butter or margarine is softened for easier mixing.
  2. Take a 26 cm (10 inch) springform pan and lightly grease the bottom and sides with butter or margarine. Roll out about three-quarters of the dough and press it evenly onto the bottom of the pan to form the cake base. With the remaining dough, shape a roll and press it along the edge of the springform pan to form a 2 cm high rim. Ensure the edge is even and well-sealed so the filling will not leak.
  3. Preheat your oven to 200°C (392°F) top/bottom heat. While the oven is heating, prepare the filling.
  4. For the filling, place 1 kg of low-fat quark (Magerquark), 1 cup of sugar (using a cup size of 150–175 ml), 1 cup of neutral oil (such as sunflower oil, same cup size), 1 packet of vanilla sugar, 2 eggs, 1 teaspoon of lemon juice, ½ liter of milk, and 1 packet of vanilla pudding powder into a large mixing bowl. Using a hand mixer or stand mixer, beat all ingredients together on medium speed until the mixture is completely smooth and homogenous. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
  5. Pour the prepared quark filling onto the dough base in the springform pan. Smooth the surface with a spatula or the back of a spoon so the top is even.
  6. Place the springform pan on the middle rack of the preheated oven. Bake the cake at 200°C (392°F) for 55 to 65 minutes. If you notice the top of the cake browning too quickly during baking, you can loosely cover the cake with aluminum foil after about 35–40 minutes. This will prevent the surface from becoming too dark while the inside continues to bake through.
  7. After the baking time has elapsed, check the cake by gently shaking the pan; the center should be just set but may still wobble slightly. Remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely in the springform pan. Do not attempt to remove the cake while it is still hot, as the filling needs to set fully.
  8. Once the cake has completely cooled, carefully run a knife along the edge of the pan to loosen the cake, then remove the springform ring.
  9. For best results and optimal flavor, let the cake rest overnight in the refrigerator. The texture and taste improve as the cake becomes even moister and more flavorful by the next day.
  10. Before serving, slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices. Enjoy your quick and creamy Käsekuchen or Quarkkuchen with a cup of coffee or tea.

Notes

For an extra smooth filling, ensure all ingredients are at room temperature before mixing. You can add a handful of raisins or a dusting of powdered sugar on top before serving for extra flavor. The cake is best enjoyed a day after baking, as it becomes even more moist and aromatic. If you do not have vanilla pudding powder, you can substitute with cornstarch and a little extra vanilla extract.

  • 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
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