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🍰 Two-Layer Cheesecake

542 kcal · 95 min · 4 servings

Ingredients

• 65 g butter
• 75 g sugar
• 200 g flour
• 0.5 packet baking powder
• 1 egg
• fats for the pan
• 500 g quark
• 150 g sugar
• 3 egg yolks
• 2 cups sour cream (200 ml each)
• 150 ml oil
• 125 ml milk
• 1 packet vanilla pudding powder
• 3 egg whites
• 1 pinch salt
• 3 tbsp sugar

Instructions

1. 1. Knead butter, sugar, flour, baking powder, and egg into a shortcrust pastry (a crumbly dough that is easy to shape). Place the dough in the refrigerator for a short time.
2. 2. Mix quark, sugar, egg yolks, sour cream-like spread, oil, milk, and vanilla pudding powder thoroughly. Set aside about 1 cup (approx. 150 ml) of this mixture.
3. 3. Grease a 28-centimeter baking pan. Evenly distribute the shortcrust pastry on the bottom and sides of the pan. Pour the remaining quark mixture onto the pastry.
4. 4. Bake the cake in the preheated oven for 45 minutes at 175 degrees Celsius with top and bottom heat.
5. 5. Just before the baking time ends, beat the egg whites with 1 pinch of salt and 3 tablespoons of sugar until stiff (until they form firm peaks). Gently fold the reserved quark mixture into the whipped egg whites and spread this cream over the pre-baked cake. Bake the cake for another 15 minutes.
6. 6. Important! Let the cake cool down slowly by leaving the oven door slightly ajar so that it does not sink in the middle.

Nutrition per serving

• kcal: 542
• Protein: 11 g · Fett/Fat: 36 g · Carbs: 44 g