John Myers
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Cheese Cream Cake Based on Old Recipe
The perfect cheese cream cake based on old recipe recipe with a picture and simple step-by-step instructions.
Sponge cake light
- 150 g Sugar
- 100 g Spelled flour 630
- 1 packet Vanilla custard powder
- 1 teaspoon Baking powder
- 4 piece Eggs size M
Cream-Cheesecake
- 500 g Quark semi-fat
- 400 g Whole milk yogurt
- 1 untreated Lemon and zest and juice
- 10 leaf Gelatin white
- 1000 ml Cream
- 1 pinch Icing sugar for dusting
- 200 g Sugar
- Separate the eggs. Beat the egg whites until stiff. Very stiff, please. Stir in the sugar and vanilla sugar.
- Then slowly gradually stir in the egg yolks.
- Line a springform pan with baking paper. But only the bottom please. Preheat the oven to 180c top / bottom heat.
- Slide in the sponge cake for 20-30 minutes depending on the oven. Check again and again, it must not get too dark. Cover if necessary. Please do a chopstick test every now and then.
- When baked, leave to cool for 10 minutes, then remove from the mold and leave to cool well on a rack.
Cheese cream
- Soak gelatine in cold water.
- Mix the quark, yoghurt, lemon, juice and zest. Dissolve the gelatin according to the instructions. Add some of the quark / yoghurt mixture to the dissolved gelatin. Please not the other way around. Add to the bowl with the rest of the cream and stir vigorously.
- Whip the cream until stiff, slowly pour in the sugar. Then add the whipped cream to the quark cream and stir in well.
Bikuit
- Cut the cold biscuit once and set the top aside. Place the lower part in a cake ring. If you don’t have one, you can also use the springform pan. Then spread the cream cheese well on the lower part of the cake base. Put the lid on and place in the fridge for a few hours, preferably overnight
- When everything is firm, sprinkle a little icing sugar on top of the lid before eating and then just enjoy.
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