John Myers
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Cheesecake with Snow Cap
The perfect cheesecake with snow cap recipe with a picture and simple step-by-step instructions.
For the dough
- 125 g Semi-Fat agarine
- 250 g Flour
- 1 Egg
- 60 g Sugar
- 1 tsp Baking powder
For the curd mass
- 500 g Lowfat quark
- 1 packet Custard powder
- 1 Vials Almond flavor
- 200 g Sugar
- 400 ml Milk
- 3 piece Egg yolk
For the snow hood
- 3 piece Protein
- 50 g Sugar
- Work the margarine, flour, sugar, baking powder and egg into a smooth dough. If it’s too sticky, add a little more flour. Then spread the dough thinly in the baking pan (I just do this with my fist, but you can also roll it out). For the quark mixture, mix together low-fat quark, milk, vanilla pudding powder, sugar, almond aroma and egg yolks and place on the base (careful, very liquid, with a silicone baking pan, place this on a grid beforehand). Now bake the cheesecake at 180 degrees for 45 minutes. Finally, beat the egg whites with the sugar until stiff and spread on the hot cake. Bake the whole thing again for 5 to 10 minutes at 180 degrees, until the egg whites have the desired brown color. Bon Appetit
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