John Myers
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Cheesecake with Batter Blobs
The perfect cheesecake with batter blobs recipe with a picture and simple step-by-step instructions.
for the batter:
- 150 g Soft butter or margarine
- 90 g Sugar
- 2 Pc. Eggs
- 200 g Flour, preferably type 630 spelled
- 0,5 packet Baking powder
- 1 pinch Salt
- 75 g Chocolate sprinkles or shavings
- 3 tbsp Cream or milk
for the filling:
- 500 ml Milk
- 1 packet Vanilla custard powder
- 2 tbsp Sugar
- 500 g Quark
- 1 Pc. Organic lemon
- 70 g Sugar
- 3 Pc. Eggs
- 30 g Soft wheat semolina
- Prepare the pudding according to the package instructions with milk, pudding powder and 2 tablespoons of sugar. Then cover the surface with cling film or similar (so that no skin forms) and refrigerate.
- For the batter, stir the butter and sugar in a bowl with the whisk of the hand mixer on the highest setting until frothy. Stir in the eggs one at a time, each 1/2 minute. Mix the flour, baking powder, salt and chocolate shavings and stir in briefly on a low level, alternating with the cream.
- Pour approx. 125 g of the dough into a freezer bag and set aside. Spread the rest of the dough in a springform pan (26 cm diameter) that has been greased and dusted with flour and smooth it out with the back of a wet spoon. Pre-bake in the preheated oven at 180 degrees top / bottom heat on the middle rack for about 10 minutes.
- For the filling, stir together the quark, sugar, eggs, semolina and juice and zest of the lemon. Stir in the cooled pudding as well. Spread the filling on the pre-baked cake base.
- Cut off a large corner of the freezer bag and squirt large blobs of dough onto the cake. Bake the cake in the oven for approx. 40 – 50 minutes at the same temperature. Then let it cool down in the switched-off oven for about 15 minutes with the oven door open. This prevents the cake from sinking in as much.
- Let cool completely before serving and dust with icing sugar.
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