- Mixing Bowl
- Cake Tin (Ø 24 cm)
- Cake
- Dough
- 150 g Wheat Flour
- 75 g Butter (Cold)
- 1 Egg Yolk
- Salt
- 40 g Powdered Sugar
- Cream Filling
- 3 Eggs
- 1 Egg White
- 250 g Quark Cheese
- 50 g Wheat Flour
- 250 g Sour Cream
- 0.5 Lemon (Juice)
- 80 g Sugar
Table of Contents
Dough
Put the flour, sliced butter, sugar, egg yolk and a pinch of salt in a mixing bowl.
Mix everything until you have a solid dough.
Use some manual labor to form the dough into a ball.
Let the dough rest in the fridge for about 30 minutes.
Rolling and Pulling
Roll the dough until it is bigger than the cake tin and lay it in there.
Evenly pull the dough up the edge of the cake tin.
Pre-bake
Stab the dough on the bottom of the tin with a fork and put it into the oven at 180°C for about 10 minutes.
Let it cool down before filling it with the cream.
Making the Cream
In the meantime the cream can be prepared.
Separate the eggs, take the leftover egg white from the dough and make a stiff whipped cream out of the egg whites.
Mix the egg yolks, quark cheese, sour cream, sugar, lemon juice and flour together.
Followup by gently folding in the beaten egg whites.
Putting Everything Together
Fill the cooled dough with the cream.
Put it into a preheated oven at 200°C for about 15 minutes. Then reduce the temperature to 160°C and bake for another 30 minutes until your quark cheesecake is done.
Video
For a moving explanation please see the following video:
