Baked cheesecake

Baked cheesecake

Baked cheesecake

Baked cheesecake

Baked cheesecake

Prep Time 2 hrs 50 mins
Course cake recipes
Servings 20

Equipment

  • 1 Universal tray

Ingredients
  

For the base

  • 340 (530) g plain white flour
  • 4 tsp baking powder
  • 180 280 g caster sugar
  • 2 3 medium eggs, yolks only
  • 180 280 g butter

For the topping

  • 4 6 medium eggs
  • 2 3 medium eggs | just the white
  • 460 700 g caster sugar
  • 18 28 g vanilla sugar
  • 85 g custard powder (vanilla)
  • 2 4 tsp grated lemon zest
  • 2.3 3.5 kg low-fat quark

Instructions
 

  • To create the base, make a shortcrustpastry from the dough ingredients. Chillfor approx. 60 minutes.
  • Roll the mixture out onto the universaltray. Form a rim up to the top edge ofthe universal tray. Prick the baseseveral times with a fork.
  • Mix together all the ingredients for thetopping. Spread the mixture evenly overthe base.
  • Place the cake in the oven and bake.
  • At the end of cooking, leave the cake inthe oven for 5 minutes with the ovenswitched off.

Notes

Settings
Oven functions: Intensive Bake
Temperature: 150–160 °C
Pre-heat: Off
Crisp function: On
Duration: 70–80 minutes
Shelf level: 2 [1] (1)
Keyword Baked cheesecake, Miele Moisture Plus The Cookbook
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