in the mood for? Then don't miss this irresistible country woman version with vanilla quark and crunchy sprinkles! Juicy, slightly fruity and made in no time at all – this treat is guaranteed to be your new cake favorite!
Country women's recipe for vanilla cheesecake
Ingredients:
- 300g flour, plus some for dusting
- 175 g kalte Butter
- 300g sugar
- 750 g Quark
- 5 Owner
- 1 packet vanilla pudding powder (for cooking)
- 1 organic lemon, the peel of it
- 250 g red jam (e.g. raspberry)
- Salt
Tips for a particularly aromatic cheesecake
There is one more secret to making this cheesecake: useInstead of low-fat quark, prefer quark. Because fat is an enormous flavor carrier. The more fat there is in the cheesecake, the more intense the taste will be. So just use it instead of low-fat quarkQuark with 20 percent fat. This does not have significantly more calories than low-fat quark (for comparison: 100 g of low-fat quark has around 66 calories, 100 g of quark with 20 percent has around 97 calories), and ensures a more full-bodied aroma.
If you're looking for a little variety in your favorite cheesecake, but still want a super aromatic cake, you should try using a different pudding mix instead of vanilla pudding powder:Cream flavor. But if you don't want to miss the vanilla note, you can still simply add some vanilla flavor or the pulp of a vanilla bean.
Preparation:
- Preheat the oven to 175 degrees fan. Grease a springform pan (26 cm diameter) and dust it with flour.
- Cut the butter into coarse pieces and then put it in a bowl together with 300 g flour and 150 g sugar. Add a pinch of salt and 1 egg and process everything into crumbles using the dough hook of a hand mixer.
- Put half of the sprinkles into the springform pan, spread evenly and press down gently. Important: Not only line the base with the sprinkles, but also create a 3 cm high border all around. Then pour the jam onto the cake base and spread it around.
- For the cake filling, put the quark, 150 g sugar, pudding powder and the lemon peel in a bowl and stir with a whisk. Gradually work in the 4 eggs.
- Spread the vanilla curd over the jam and smooth it out. Sprinkle the remaining streusel over the curd layer as a topping.
- Put the cake in the oven and bake for about 50 minutes. After 30 minutes, cover with some aluminum foil to prevent it from getting too brown.
- Finally, let the finished cheesecake cool for about 10-15 minutes in the switched off oven with the door slightly open. Then take it out and carefully loosen the edge of the springform pan. If you want, you can sprinkle the cheesecake with a little powdered sugar before serving or add a dollop of cream to each piece.
With these 3 tips, every cheesecake will be perfect
1. Protect cheesecake from shrinking
So that the cheesecake doesn't collapse, baking professionals rely on baking in stages. The cake is taken out of the oven after 30 minutes so that it can set for about five minutes. Then he goes back for ten minutes - and outside again for five minutes. Repeat the whole thing three times. This strengthens it from the inside out. You need a lot of patience for this method, but the cake turns out fluffy and firm.
2. Cheesecake without cracks
If your cheesecake keeps coming out of the oven with cracks, it's because you took it out of the oven too quickly. Make sure that the cake is not exposed to excessive temperature changes while baking. When the baking time is over, you should turn off the oven and let it rest for 30 minutes with the oven door slightly open.
3. Different toppings for the cheesecake
In addition to the usual sprinkles (consisting of butter, flour and sugar), you can also spread your finished cheesecake with delicious strawberry jam, dust it with powdered sugar or with a dollop of cream. If you like it more exotic, you can choose: B. for coconut crumbles. Also good: canned apricots as a topping. If you like it sweet, you can also spread the cheesecake with liquid chocolate or caramel.
