Cheesecake based on grandma’s
Our recipe for a classic cheesecake should be in every recipe book. With a delicious shortcrust pastry base and a wonderful cream filling with quark and milk, this cheesecake is one of your favorite recipes.
INGREDIENTS (1 cake)
FOR THE SHORT PASTRY
150g flour
60g sugar
1 pack of vanilla sugar
1 pinch of salt
100 g soft butter
FOR THE FILLING
600 ml milk
2 packs of vanilla pudding powder
1 kg low-fat quark
200g sugar
2 eggs (size M)
1 vanilla bean
2 tsp lemon zest
200 ml neutral cooking oil
some powdered sugar for sprinkling
PREPARATION
1st step
Preheat the oven to 200 degrees (fan oven: 180 degrees). Cover the springform pan base (Ø26cm) with baking paper.
2nd step
Mix flour with sugar, vanilla sugar and salt. Add butter. Knead everything into a dough and press a base into the springform pan (do not pull up the edge!). Prick the base several times with a fork and bake for 12-14 minutes.
3rd step
In the meantime, stir 100 ml of the milk with the pudding powder until smooth. Mix the quark with sugar and eggs in a large bowl. Halve the vanilla pod lengthwise and scrape out the pulp.
4th step
Add to the quark and stir into the quark together with the lemon zest and pudding powder mixture.
Finally add the remaining milk (500ml) and oil while stirring and mix everything well for at least 4 minutes.
Important: If the ingredients are mixed too briefly, the oil may separate during baking.
5th step
Reduce the oven temperature to 160 degrees (fan oven: 140 degrees). Pour the liquid curd mixture into the hot springform pan and bake for approx. 70 minutes.
Let cool completely on a cake rack. Remove the ring and dust with powdered sugar before serving, if desired.
Our tip:
If you like it a little fruitier, you can simply take a few raspberries and strawberries, puree half of them and dollop them over the cake.
Simply place the other half of the berries on top and the cheesecake becomes a cheesecake with berries.
