Photo: RFF
Classic cake
Have we ever mentioned that we love cheesecake? No matter if it is classic from the springform or great from the sheet - cheesecake like all.
A piece for you. And a piece for me. A piece for you. And three pieces for me. And suddenly it's empty, the cheesecake - cracked to the last crumb. So that this does not happen to us any more, we now bake a cheesecake from the tin - for the big round or for ourselves.
How we like cheesecake in particular? With a topping of fruity raspberries. Not just set on the Quarkmasse, but as a pink swirl on top. A little tip: Make sure that all the ingredients are at room temperature and that the cheesecake bottom in front of the bottom comes in the fridge for a short time. Thus, the cheesecake from the plate is particularly creamy-fine. Heavenly!
Crumbled cheesecake from the plate
Ingredients (32 pieces)
275 g of flour, 175 g of soft butter, 7 eggs, 325 g of sugar, 250 g of raspberry jam, 1 organic lemon, 1.25 kg of quark (20% fat in tr.), 500 g of sour cream, 1 packet of vanillin Sugar, 60 g soft wheat semolina, fat for the fat pan
preparation
1. Knead flour, 175 g butter, 1 egg and 125 g sugar first with the dough hook of the hand mixer, then with your hands to a smooth dough. Roll out the dough thinly on the greased pan of the oven (32 x 39 cm). Refrigerate the tin for about 1 hour.
2. Prebake for 10 minutes on the middle rail in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer). In the meantime, bring the jam to a boil and strain through a sieve. Wash lemon hot and rub dry. Rub the half of the skin thinly. Halve lemon, squeeze juice. Mix 100 g of butter and 200 g of sugar with the whisk of the hand mixer until creamy. Gradually add the quark, sour cream, vanilla sugar, semolina, lemon juice and peel. Stir in 6 eggs one after the other.
3. Remove the fat pan from the oven. Place half of the quark mixture on the shortcrust pastry. Distribute half of the jam generously with a spoon over the cream and whirl. Repeat procedure with remaining cream and jam. Bake on the bottom rail at the same temperature for 40-50 minutes. Remove from the oven and let cool on a wire rack.
