Description
Zarter Mürbeteig trifft auf cremige Quarkfüllung mit feiner Vanillenote, gekrönt von goldbraunem, luftigem Baiser. Zarte „Tränen“ perlen auf der Oberfläche – ein himmlischer Genuss für alle Sinne.
Ingredients
Scale
- 200 g Mehl
- 100 g Zucker
- 70 g Butter
- 1 Ei
- 1 TL Backpulver
- 500 g Quark
- 150 g Zucker
- 1 Päckchen Vanillezucker
- 1 Päckchen Vanillepuddingpulver
- 1 Ei
- 2 Eigelb
- 250 ml Sahne
- 250 ml Milch
- 150 ml Öl
- 2 Eiweiß
- 6 EL Puderzucker
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine 200 g of flour, 100 g of sugar, 70 g of butter (softened), 1 egg, and 1 teaspoon of baking powder. Knead the ingredients together, either by hand or using a stand mixer with a dough hook, until a smooth and well-combined dough forms. Shape the dough into a ball and let it rest while you prepare the baking form.
- Take a 26 cm springform pan and line the bottom with baking paper to prevent sticking. Lightly grease the sides of the pan with butter or oil to ensure the cake releases easily after baking.
- On a lightly floured surface, roll out the prepared dough to fit the bottom of the springform pan. Place the dough in the pan, pressing it evenly over the base and about 3–4 cm up the sides to create a rim. This forms the crust for your cheesecake.
- Preheat your oven to 175°C (347°F) using the top and bottom heat (Ober-/Unterhitze) function. This ensures the oven is ready when the filling is prepared.
- For the cheesecake filling, place 500 g of quark in a large bowl and mix briefly until it is smooth and creamy. Add 150 g of sugar, 1 packet of vanilla sugar, 1 packet of vanilla pudding powder, 1 egg, 2 egg yolks, 250 ml of cream, 250 ml of milk, and 150 ml of oil. Add each ingredient one after the other, mixing well between each addition to create a smooth, lump-free, and homogeneous batter. The mixture will be quite liquid, which is normal.
- Carefully pour the liquid cheesecake mixture into the prepared crust in the springform pan. Spread it out evenly with a spatula. Place the pan in the preheated oven and bake for 70 minutes. The filling will set and develop a slight golden color, while the crust will become lightly browned.
- While the cake is baking, prepare the meringue topping. In a clean, grease-free mixing bowl, beat 2 egg whites with an electric mixer until they form soft peaks. Gradually add 6 tablespoons of powdered sugar (Puderzucker), continuing to beat until the meringue is glossy and forms stiff peaks. This step is crucial for the signature ‚Tränen‘ (teardrops) to form later.
- After the cheesecake has baked for 70 minutes, remove it from the oven. Using a spatula or the back of a spoon, spread the meringue evenly over the top of the hot cheesecake, about 1 cm thick. Try to create gentle swirls or peaks in the meringue for an attractive appearance.
- Return the cake to the oven and bake for an additional 10 minutes at the same temperature (175°C). The meringue should firm up and develop a very light golden color without browning too much.
- Once the meringue has set, remove the cake from the oven. Allow it to cool in the pan for about 15–20 minutes so the filling can firm up further. Then, carefully run a knife around the edge of the pan and release the springform ring. Let the cake cool completely to room temperature.
- As the cake cools, small golden ‚tears‘ may form on the meringue surface—this is the classic hallmark of Tränenkuchen and is highly prized by many bakers. Even if the tears do not form, the cake will be delicious and beautiful. Slice and serve the cake when fully cooled.
Notes
For best results, ensure all ingredients are at room temperature before beginning, especially the cream and eggs, to achieve a smooth, lump-free batter. The teardrops on the meringue (Tränen) form as the cake cools, so avoid refrigerating immediately after baking. If the meringue is spread while the cake is still very hot, you have a higher chance of forming these distinctive droplets. This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- 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
