John Myers
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Two-layer Cheesecake
The perfect two-layer cheesecake recipe with a picture and simple step-by-step instructions.
Dough:
- 65 g Butter
- 75 g Sugar
- 200 g Flour
- 0,5 Pck. Baking powder
- 1 Egg
- Fat for the shape
Quark mass – 1st layer:
- 500 g Quark lean
- 150 g Sugar
- 3 Egg yolk
- 2 cups 200 ml sour cream
- 150 ml Oil
- 125 ml Milk
- 1 Pck. Vanilla custard powder
Quark mass – 2nd layer:
- 3 Protein
- 1 pinch Salt
- 3 tbsp Sugar
- 4 Discs Canned pineapple – drained
Dough:
- Knead a shortcrust pastry out of butter, sugar, flour, baking powder and egg. Wrap in foil and put in the refrigerator for the time you continue to prepare.
- Preheat the oven to 175 °. Butter the springform pan (26 – 28 cm DM).
Quark mass – 1st layer:
- Mix the quark, sugar, egg yolks, sour cream, oil, milk and custard powder well. Remove a larger cup from this mass and set it aside.
- Line the mold evenly with the dough on the bottom and on the edge. Put the quark mixture on the dough and bake the cake on the middle rack for 45 minutes.
Quark mass – 2nd layer:
- In the meantime, beat the egg whites, a pinch of salt and sugar until very stiff and fold in the quark mixture that was retained in the 1st.
- Take the cake briefly out of the oven after the above 45 minutes. Place the 4 drained pineapple slices on top and pour the 2nd layer of quark over it and distribute it evenly.
- Bake the cake back in the oven and bake for another 15 minutes. Turn off the oven and let the cake cool down in it. DO NOT open the door, the cake will not collapse until the oven has cooled down.
- The size of the pan determines how tall the cake will be. I preferred the smaller shape.
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