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Quick cheesecake with sponge cake base

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Ingredients for 1 servings:

  • 200 g ladyfingers
  • 110 g butter
  • 1 egg(s)
  • 180 g sugar
  • 500 g low-fat curd cheese
  • 1 sachet of vanilla pudding powder
  • 2 tbsp lemon juice
  • 1 can tangerine(s) (approx. 175 g)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Finely crumble the sponge fingers. Melt the butter over low heat and stir in the crumbs. Line a 26cm springform pan with baking paper and grease the sides. Pour in the sponge mixture and press down firmly. Place the pan in the refrigerator for about 15 minutes. Whisk the egg and sugar until creamy. Then stir in the lemon juice and quark. Finally, stir in the sifted custard powder. Drain the mandarins in a sieve, add them, and mix well. Spread the quark mixture over the sponge base. Bake in an oven preheated to 180°C (top/bottom heat) for about 50 minutes on the middle rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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