John Myers
Ingredients for 1 servings:
- 330 g flour
- 130 g sugar
- 130 g butter or margarine
- 2 m.-sized eggs
- 2 packets of vanilla sugar
- 1 packet of baking powder
- 1 kg low-fat curd cheese
- 300 g sugar
- 2 packs of vanilla pudding powder for cooking
- 100 ml sunflower oil
- 600 ml milk
- 4 eggs
- possibly lemon peel, grated, or rum flavoring (for quark mixture)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
This cheesecake doesn’t collapse and tastes great!
For a 28cm springform pan. Make a dough from the dough ingredients and spread it evenly in a springform pan, pulling it up to the edge. Mix the filling ingredients together and pour the quark mixture (be careful, it’s thin!) into the pastry-lined pan. Bake in a preheated oven at 200°C (fan oven 175°C) for about an hour. (Note from the chef’s recipe editor: Caution! The custard powder is not used to make pudding here. The custard powder serves as a thickener for the quark mixture and is simply mixed with the other ingredients for the filling.) Caution: Do not remove the cake from the pan until it has completely cooled, as the quark mixture will still be too soft immediately after removal from the oven. You will be rewarded with a cheesecake like you’ve probably never tasted before, and one you won’t find anywhere else with this flavor. I’ve made this recipe countless times. The cake is simply amazing! The best thing about it is that it doesn’t collapse, even though the quark mixture is initially runny. Even after baking, it stays as high as it was in the cake pan. For me, this is the best cheesecake recipe there is.
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