John Myers
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Cheesecake with Sprinkles
The perfect cheesecake with sprinkles recipe with a picture and simple step-by-step instructions.
ground
- 300 g Flour
- 200 g Margarine or butter
- 80 g Sugar
- 1 Pr Salt
- 1 packet Vanilla sugar
filling
- 1 Can Peaches
- 5 Egg yolk
- 100 g Margarine or butter
- 190 g Sugar
- 1 packet Vanilla sugar
- 1 Pr Salt
- 500 g Quark
- 1 cups Sour cream
- 5 Protein
- 0,5 Lemon zest
- 0,5 Lemon juice
- 1 packet Custard powder
Sprinkles
- 50 g From the shortcrust pastry base
- 1 teaspoon Sugar
- 1 tbsp Flour
- Grease and flour a cheesecake pan (32 springform pan)
- Drain the peaches and drain them well
- Knead the ingredients for the base well together and wrap them in the refrigerator for 30 minutes
- Separate the eggs, whip the egg whites with a pinch of salt and set aside
- Beat egg yolks, margarine (butter), sugar and vanilla sugar until frothy, stir in quark, sour cream, lemon zest and juice and the pudding powder one after the other into the egg yolk mixture
- Now carefully fold in the stiffly beaten egg white
- Remove 50 g from the shortcrust pastry …. Roll out the rest and place in the mold with an approx. 3 cm high rim … spread a small portion of the cheese mixture on the bottom … place the peaches on top and fill up with the quark mixture
- Now rub the 50 g shortcrust pastry base with sugar and flour between your fingers until crumbly and spread on the cheese mixture
- Bake the cake at 180 ° C for about 1 hour and let it cool down in the tin
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