🍰 Creamy Quark and Cream Cheese Cake with Cookie Base

Name: Creamy Quark and Cream Cheese Cake with Cookie Base
Total time: 30 min
Yield: 4 servings
Ingredients: 175 g butter cookies; 2 tbsp sugar; 0.5 tsp cinnamon powder; 75 g butter; soft butter (for the pan); 500 g quark; 200 g double-cream cream cheese; 175 g sugar; 150 g raisins; 6 eggs; 400 g sour cream; 3 tbsp cornstarch; 2 tsp real Bourbon vanilla; 1 tbsp lemon juice; 1 tbsp lemon zest; powdered sugar

450 kcal · 30 min · 4 servings

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Ingredients

175 g butter cookies
2 tbsp sugar
0.5 tsp cinnamon powder
75 g butter
soft butter (for the pan)
500 g quark
200 g double-cream cream cheese
175 g sugar
150 g raisins
6 eggs
400 g sour cream
3 tbsp cornstarch
2 tsp real Bourbon vanilla
1 tbsp lemon juice
1 tbsp lemon zest
powdered sugar

Instructions

1. Crush the cookies into fine crumbs. Use a food processor or a sturdy plastic bag with a rolling pin.
2. Mix the cookie crumbs with the sugar and cinnamon in a bowl.
3. Melt the butter in a small saucepan.
4. Stir the melted butter into the cookie-sugar mixture.
5. Grease the bottom of the springform pan with a little butter.
6. Pour the cookie mixture into the pan and press it down firmly.
7. Place the pan in the refrigerator for a few minutes.
8. Whisk the quark and cream cheese with the sugar until smooth.
9. Separate the eggs. Set the egg yolks aside.
10. Stir the egg yolks into the cheese mixture one by one.
11. Fold in the sour cream into the cheese mixture.
12. Mix the raisins into the cheese filling.
13. Preheat the oven to 200 degrees Celsius.
14. Stir the cornstarch into the cheese mixture.
15. Add the vanilla to the cheese mixture.
16. Stir the lemon juice into the cheese mixture.
17. Add the lemon zest to the cheese mixture.
18. Whip the egg whites to stiff peaks.
19. Gently fold the egg whites into the cheese cream.
20. Pour the cream into the prepared pan.
21. Smooth the surface of the cream.
22. Bake the cake in the oven for about 60 minutes.
23. Cover the cake with baking paper as soon as it starts to color.
24. Turn off the oven.
25. Let the cake rest with the oven door half-open for 15 minutes.
26. Ideally, let the cake cool overnight.
27. Release the springform ring from the cake.
28. Dust the finished cake with powdered sugar.

Nutrition per serving

kcal: 450
Protein: 13 g · Fett/Fat: 24 g · Carbs: 45 g