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Cakes
Cheesecake
Preparation time: 150 minutes
Serves 12
For the dough
150 g plain white flour
2 tsp. baking powder
80 g caster sugar
1 medium egg | just the yolk
80 g butter
For the topping
2 medium eggs
1 medium egg | just the white
200 g caster sugar
1 ½ tsp. vanilla sugar
34 g custard powder
1 tsp. grated lemon zest
1 kg low-fat quark
For the cake tin
1 tsp. butter
Accessories
Springform cake tin, 26 cm
Rack
36
Preparation
To create the base, make a shortcrust
pastry from the dough ingredients. Chill
for approx. 1 hour.
Grease the springform tin.
Roll out the dough on the base of the
springform tin. Assemble the
springform tin. Press the dough up at
the edges to create a rim approx. 2 cm
high. Prick the base several times with
a fork.
To make the topping, stir together all
the ingredients. Pour the mixture onto
the base, levelling it with a spoon.
Place the springform tin on the rack in
the oven. Bake.
At the end of cooking, leave the cake in
the oven for 5 minutes with the oven
switched off.
Settings
Oven functions: Conventional Heat
Temperature: 170 °C
Booster: Off
Pre-heat: Off
Crisp function: On
Duration: 90 minutes
Shelf level: 1
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