The perfect cheesecake – creamy and delicious!
Ingredients
For the shortcrust used the Pâte Sablée recipe
Cream filling
- 300 g Quark 40%
- 200 grams of heavy cream
- 120 grams of sugar
- 1 tsp vanilla extract
- juice + zest of half a large lemon
- 35 g cornstarch
- 2 egg yolks
- 1 pinch of salt
- 1 egg yolk + 50 ml milk for brushing
- optional canned fruit (peach, mandarin, cherries, etc.)
Directions
In a small saucepan, put 150 grams of heavy cream with the sugar, vanilla extract and a pinch of salt. In a separate bowl, mix the cornstarch with the remaining 50 grams of cream. Gently heat the cream, stirring constantly. Remove the hot cream from the heat and whisk with the mix of cream and cornstarch. Return the saucepan to the stove and continue to heat, stirring, for about a minute or so, until a fairly firm pudding forms.
Fresh from the stove, the cream pudding is now added to the quark and is thoroughly folded in. Finally, add the egg yolks, stir in the lemon juice and zest. Voila, the creamy cheesecake filling is ready.
Before you start rolling out the dough, you should preheat your oven to 175°C top/bottom heat.
After roll the dough in the form, carefully pour the cream mixture into it. Using a pastry brush, carefully brush the cream surface with a mixture of egg yolk and milk and then place the cheesecake-to-be in the preheated oven for about 35 minutes .
NOTE: If using fruit, spread some of the cream on the pastry, then add the fruit and pour the remaining cream over it.
How do I know when my cheesecake is ready?
If the cheesecake center no longer wobbles uncontrollably when you shake the form slightly and the shortcrust pastry edge is lightly browned, you can take the cake out of the oven and let it cool in the form at room temperature. Anyone who thinks they can enjoy the cheesecake right away is very wrong. Because if you were to cut into the good piece full of anticipation and impatience, it would probably just spread out like pudding.
To prevent this from happening, after cooling down at room temperature, put it in the fridge for about 4-6 hours, preferably overnight. But the creaminess of this cheesecake will more than make up for all your waiting.
Recipe from: https://madamedessert.de/das-perfekte-kaesekuchen-rezept/