Description
Zarter Mürbeteig trifft auf cremig-sanfte Käsefüllung, gekrönt von einer luftigen Baiserhaube mit goldenen Tränentropfen. Buttrig, süß, leicht säuerlich und schmelzend auf der Zunge – ein himmlisches Dessert.
Ingredients
Scale
- 150 g Butter
- 220 g Mehl
- 1 Prise Salz
- 120 g Zucker
- etwas Mehl zur Teigverarbeitung
- etwas Butter für die Form
- 1 Pck. Vanillinzucker
- 3 Eigelbe (Gr. M)
- 150 ml neutrales Speiseöl
- 120 g Zucker
- 1 Pck. Vanillepuddingpulver
- 400 ml Milch
- 750 g Magerquark
- 3 Eiweiß (Gr. M)
- 100 g Zucker
Instructions
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine 220 g of flour, 120 g of sugar, and a pinch of salt. Add 150 g of butter in small pieces. Using your hands, knead the ingredients together until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
- While the dough is chilling, preheat your oven to 200°C (convection: 180°C). Grease the bottom and sides of a 26 cm (10-inch) springform pan with butter to prevent sticking.
- After the dough has chilled, lightly dust your work surface with a little flour. Roll out the dough to fit the bottom and sides of the springform pan. Carefully press the dough into the pan, making sure to create a rim that is 4-5 cm high all around the edge. Use a fork to prick the bottom of the dough several times; this helps prevent air bubbles during baking.
- Next, prepare the cheesecake filling. In a large bowl, whisk together 750 g of low-fat quark, 120 g of sugar, 1 packet of vanilla sugar, and 1 packet of vanilla pudding mix until smooth and well combined. Add 3 egg yolks and mix well. Gradually pour in 150 ml of neutral vegetable oil and 400 ml of milk, stirring continuously until you have a creamy, lump-free mixture.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Place the pan on the lower third rack of your preheated oven and bake for about 45 minutes. Do not open the oven door during this time. While the cheesecake is baking, begin preparing the meringue topping.
- For the meringue, place 3 egg whites in a clean, grease-free bowl. Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Gradually add 100 g of sugar while continuing to beat, until the meringue is glossy and holds its shape.
- Once the cheesecake has baked for 45 minutes, remove it from the oven but leave the oven on. Immediately reduce the oven temperature to 160°C (convection: 140°C). Gently spread the meringue over the hot cheesecake, creating decorative waves or peaks with a spatula or the back of a spoon.
- Return the cake to the oven and bake for an additional 25 minutes, or until the meringue is lightly golden and set. Remove the cake from the oven and allow it to cool on a wire rack for at least 1 hour.
- For the signature ‚tränchen‘ (teardrops) to form on the surface of the meringue, place the cooled cake back into the turned-off oven, close the door, and let it rest—preferably overnight. As the cake cools slowly, golden droplets will appear on the surface, giving the cake its unique appearance.
- Before serving, carefully remove the cake from the springform pan. Slice and enjoy your Tränenkuchen, a beautiful cheesecake with a delicate meringue and golden teardrops.
Notes
For best results, allow the cake to cool slowly in the oven after baking. This is what creates the characteristic golden ‚teardrops‘ on the meringue. Using room temperature eggs helps achieve a stable meringue. The cake tastes even better the next day after the flavors have melded and the texture has set.
- 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
