Cheesecake
Cheesecake recipes come in many different varieties, from very airy and fluffy to creamy and heavy. This recipe is somewhere in between. Neither too creamy and heavy, nor the very light version. I like a fruity touch and just puree some strawberries which can be served as a sauce. Blueberries or raspberries are also a delicious alternative. The dough can be frozen easily. I always prepare the large portion and keep half of it if I make a small cake.
Cheesecake
Prep Time: 25 Minutes
Cooking Time: 45 Minutes
Total time: 1 Hour 10 Minutes
Servings: 6 (small backing dish), 12 (big backing dish)
Ingredients
Dough: (gives 1 portion of dough for a large backing dish or 2 for a small one)
- 300 g spelt flour
- 200 g butter
- 90 g sugar
- 1 teaspoon vanilla
Filling: (for a big cake just double the amount)
- 250 g curd 20% fat
- 75 g cream cheese
- 100 g whipped cream
- 2 eggs
- 15 g potato starch
- 70 g sugar
- 1 tbsp vanilla
Instructions
1.
First knead all the ingredients for the dough with a food processor or by hand into a smooth dough
2.
Put it in the fridge for 15 minutes while preparing the filling
3.
Mix the quark with starch, cream cheese, egg yolk, sugar and vanilla to an even mass.
4.
Then beat the egg whites until stiff and fold in lightly
5.
Whip the cream as well and stir into the mixture.
6.
Preheat the oven to 160 degrees with circulating air and press the dough into the baking tin.
7.
Put the filling on the dough and smooth it down
8.
Bake the cake for about 45 minutes until golden brown
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