John Myers
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Cheesecake in Screw-top Glass Cake
The perfect cheesecake in screw-top glass cake recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 100 g Powdered sugar
- 200 g Butter
- 300 g Flour
- 2 Egg yolk
- 1 pinch Salt
- Lemon zest
For the quark filling
- 1 kg Quark with 20% fat
- 100 g Powdered sugar
- 4 Egg yolk
- 60 g Food starch
- Vanilla sugar
- 10 Glasses Fall glasses á 165ml
- Preheat the oven to 160 degrees.
- Mix the icing sugar and butter until frothy. Add egg, flour, salt and lemon zest and knead into a firm dough. Wrap the dough in foil and let it rest in the refrigerator for 30 minutes.
- For the quark mixture, mix the powdered sugar and cornstarch and then mix with all the remaining ingredients in a mixer for 3 minutes on the highest setting.
- Grease 10 to 12 tumbler jars (max. 165ml content) and knock them out with shortcrust pastry until just below the edge. Then fill 2/3 with the quark mixture.
- Bake the jars without lids at 160 degrees in the oven for about 25 minutes.
- Take the jars out of the oven and close immediately with the screw lids.
- After cooling, hold the lid up to the light and check whether a vacuum has formed. If not, plaster immediately. 🙂 Regarding the shelf life, I can only say that the cake does not last long. Not because it spoils, but because of the sweet tooth. Joking aside. I already had glass cake that tasted like the first day after 6 months. If the glasses are bigger, it is very difficult to screw them on. Too great a vacuum.
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