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That’s how it’s done:
Mix eggs, vanilla paste, salt and sugar with a whisk, do not beat.
Add flour and pudding powder and mix. Stir in quark.
Add lemon juice and stir.
Add milk and cream and stir until smooth.
Pour the cheese mixture into the tin and bake in the preheated oven for about 55 minutes until golden brown. After 30 minutes, run a sharp knife along the edge of the cheesecake to prevent it from tearing.
Once the cheesecake is golden brown, turn off the oven and let it cool with the oven door slightly open.
Tips:
The same amount can also be baked in a 24 cm baking tin. You may need to reduce the baking time by 10 minutes.
It is easiest to cut if it has been in the fridge overnight.
After cooling, allow to come to room temperature for about 30 minutes.
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