Creamy and fluffy German Cheesecake with Quark. Melts in your mouth and is incredibly delicious! In the video I have summarized some helpful tips for you that you can use to prevent the cheesecake from tearing or collapsing.
The cheesecake tastes particularly fruity if you mix raisins, tangerines or cherries into the dough.
To get a particularly creamy consistency, I use 40% quark for this cake. Since it contains significantly more liquid than low-fat quark, you should drain it in about 30 minutes. Otherwise the cake may become watery.
To ensure that the cheesecake becomes fluffy without tearing, the egg whites must not be whipped too stiffly, but should have a creamy consistency (soft peaks). This works quite well if you whip the egg whites with half the sugar. Unfortunately, in the video I accidentally mixed all the sugar with the quark, so I had to beat the egg whites with a pinch of salt.
Despite all the precautionary measures, it can still happen that the cheesecake cracks. Unfortunately, you have to practice a bit and develop a feel for the consistency of the quark mixture and the correct baking time.
My cheesecake recipe with low-fat quark is also highly recommended: • KÄSEKUCHEN ohne Boden ...
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👩🍳 Ingredients for a 26 cm baking pan:
🔸18 oz (500 g) quark 40% fat
🔸18 oz (500 g) low-fat quark
🔸1 cup (225 g) sugar (use about half of it for the egg whites)
🔸Seeds of half a vanilla pod (alternatively 2 tsp of vanilla sugar or 1 tsp of vanilla extract)
🔸Lemon zest to taste
🔸2 tbsp lemon juice
🔸8 tbsp (2 sachets) of vanilla pudding mix
🔸5 egg yolks
🔸¾ cup + 2 tbsp (200 ml) heavy cream
🔸9 tbsp (125 g) melted and cooled butter
🔸5 egg whites
🔸1 pinch of salt
Bake in a preheated oven at 350°F (170°C) conventional heat on the lowest rack for about 50 - 55 minutes until the edges get a little color.
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Contact: yt@selmasrecipes.com
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8 фев 2024
