John Myers
Cheesecake, Bottomless Cheek
The perfect cheesecake, bottomless cheek recipe with a picture and simple step-by-step instructions.
- 170 g Butter
- 200 g Sugar
- 10 g Bourbon vanilla sugar
- 5 piece Eggs
- 2 piece Lemons untreated
- 1 pinch Salt
- 1250 g Lowfat quark
- 5 tbsp Milk
- 8 tbsp Semolina
- Cut the butter into large pieces and beat until frothy
- Add the sugar, vanilla sugar and salt to the butter and stir until a creamy mixture is formed.
- Separate the eggs, set the egg white aside, stir the egg yolks into the fat-sugar mixture
- Wash the lemon, rub dry and rub the peel, squeeze the lemons
- Stir in low-fat quark, milk, semolina, lemon juice and lemon zest.
- Beat the egg whites until stiff and fold carefully into the quark
- Place the dough in a greased springform pan (28 cm diameter) sprinkled with breadcrumbs and smooth out
- Bake in a preheated oven to 200 ° C top and bottom heat for 45 minutes (stick test) after about 30 minutes of baking time, possibly cover with parchment paper.
- Let the cake cool in the oven. Dust with powdered sugar if necessary
- Good hunger!
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