Small Cheesecake with Egg Pancake …

5 from 6 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 239 kcal


  • 40 g Butter
  • 250 ml Milk
  • 1 packet Custard powder
  • 3 tbsp Sugar
  • 2 Eggs
  • 75 g Sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 0,5 Lemon fresh
  • 1 tsp Citroback
  • 400 g Quark
  • 40 g Semolina
  • 20 g Food starch
  • 1 tsp Baking powder
  • Breadcrumbs
  • 125 g Butter
  • 3 Eggs
  • 1 pinch Salt


  • Melt the butter in a saucepan and let it cool down. Remove some of the milk and stir in the pudding powder. Bring the rest of the milk with sugar to the boil. Stir in the mixed pudding powder. Bring to the boil briefly while stirring. Take it from the stove and let it cool off.
  • Mix the eggs with sugar, vanilla sugar and salt. Squeeze the lemon. Stir the quark, lemon juice and flavor into the egg mixture. Mix with semolina, cornstarch and baking powder. Finally stir in the butter.
  • Grease a small springform pan and sprinkle with breadcrumbs. Fill in the curd mass.
  • Add the butter to the pudding and stir. Separate eggs. Stir the egg yolks into the pudding. Beat egg whites with salt until stiff. Fold into the pudding. Spread the mixture over the curd mixture and smooth it out.
  • Bake the cake in the oven at 175 degrees for about 45 to 50 minutes. Remove from oven and allow to cool. Detach from the mold.


Serving: 100gCalories: 239kcalCarbohydrates: 22.7gProtein: 6.4gFat: 13.5g
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Written by John Myers

Professional Chef with 25 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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