John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 tsp baking powder
- 50 g butter
- 325 g sugar
- 4 m.-sized eggs
- 750 g low-fat curd cheese
- 1 packet of vanilla sugar
- 1 ½ packets of pudding powder (cream pudding)
- ½ lemon(s), juice
- 150 ml oil (sunflower oil)
- 500 ml milk
- 1 pinch of salt
Instructions
Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes
Cheesecake with meringue, very tasty and very pretty
Knead the flour with baking powder, 75g sugar, butter in pieces, 1 egg, and salt into a dough and chill for 30 minutes. Pour into a springform pan. Line the base with 2/3 of the dough, and form a 4cm-high rim from the remaining dough. Separate the eggs. Mix the quark with 150g sugar, vanilla sugar, custard powder, egg yolk, lemon juice, and oil. Gradually add the milk a little at a time until a thin mixture forms. Pour the quark mixture onto the dough in the springform pan. Bake in the oven (preheated) at 200°C (electric oven), 175°C (fan oven), gas mark 3 for 20 minutes. Beat the egg whites until stiff peaks form, gradually adding 100g of sugar. Brush the beaten egg whites onto the hot cake and bake for a further 20 minutes at 175°C (electric oven), 150°C (fan oven), gas mark 2. Then, carefully prick small holes in the meringue with a fork to allow the golden droplets to appear as it cools. Then let it cool for at least 2 hours.
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