in Recipes

Egg-free cheesecake

updated

Spread the love

Ingredients for 1 servings:

  • 50 g sugar
  • 100 g butter
  • 200 g wholemeal flour
  • Fat for the mold
  • 1 kg quark
  • 150 g butter, melted
  • 100 g sugar
  • 100 g semolina
  • 2 tsp baking powder
  • 1 dash of lemon juice
  • 250 ml mineral water

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

Preheat oven to 175°C (top/bottom heat). Combine the base ingredients, pour into a greased baking dish, and spread evenly to the edges. Mix the first 6 filling ingredients thoroughly. Then carefully stir in the water (to prevent excessive carbonation). Pour the quark mixture into the baking dish, smooth it out, and bake in a hot oven for 60 minutes. Tip: If the cake “rises over the edge,” remove it from the oven and cut a 1-centimeter-deep inner circle parallel to the outer edge. Wait 10 minutes and return it to the oven. This prevents the cake from collapsing later.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lamb stew with cinnamon

Panna cotta with rhubarb