John Myers
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Sponge Cake: CHEESE CAKE without Bottom …
The perfect sponge cake: cheese cake without bottom … recipe with a picture and simple step-by-step instructions.
INGREDIENTS Cheesecake:
- 6 Pc. Free range eggs size L
- 750 g Quark lean 20%
- 100 g Butter, room temperature
- 120 g Extra fine sugar
- 50 g Bourbon vanilla sugar **
- 1 pinch Salt
- 100 g Soft wheat semolina
EDITION:
- 200 g Frozen or fresh raspberries
- ** mit Sternen gekennzeichnet ist eigene Herstellung
- Line a fine sieve with kitchen paper and allow the quark to drain off. Since the preparation is quick, the springform pan (26cm) should be lined with baking paper first. Lightly butter the springform rim and sprinkle with semolina. Preheat the oven to 160 ° hot air (180 ° O / U heat).
- Separate the eggs into yolks and whites. Whip the egg white with a pinch of salt until it is very stiff. Put in a cool place.
- Add the egg yolks to the butter. Pour in both types of sugar and whip until very frothy. The mass should be light yellow.
- Now add the drained quark to the butter mixture, stir in and slowly trickle in the semolina. It shouldn’t form any lumps.
- When everything is well mixed together, stir 1/3 of the egg whites into the mixture. Only “fold in” the remaining egg whites with a spatula, do not stir or beat. Pour the mixture into the mold and smooth it out.
- Now get the frozen raspberries out of the freezer and distribute them as you like on the cheese mixture. Press your finger into the cheese up to the tip.
- Place the springform tin on the middle rack in the oven and bake for 30 minutes. Then take the mold out of the oven for “10 minutes”. Then put the pan back in the oven and finish baking for another 30 minutes. This interruption prevents the cheesecake from collapsing after baking.
- When the baking time is over, turn off the temperature, open the oven door ajar and let the cake cool for another 30 minutes.
- Then take the pan out of the oven, loosen the springform pan with a sharp knife and remove it. Put the cake on a wire rack with the baking paper and let it cool down completely.
- Before serving, cut the cake into 12 or 16 pieces. If you like it, dust it with icing sugar and … just enjoy :-))
TIP:
- I also baked this cheesecake for storage, hence the 26cm shape. I divided the cake into 16 pieces, placed a strip of parchment paper between the cut and frozen it that way. Now I can take as many pieces as I want (they don’t freeze together) or just a single one. This way, I always have a small supply in the TK for a sweet tooth … or for surprise guests
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