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🍰 Quick Cheesecake (Microwave)

685 kcal · 30 min · 4 servings

Ingredients

• 200 g Rusk
• 100 g Butter
• 10 Gelatin leaves
• 300 g Quark
• 300 g Cream cheese
• 3 Eggs
• 150 g Sugar
• 20 g Flour
• 1 untreated Lemon (Zest)
• 60 g Butter
• 200 ml Orange juice

Instructions

1. 1. Break the bread into small pieces and grind them into fine crumbs using a blender or hand blender.
2. 2. Place the butter in a microwave-safe bowl.
3. 3. Melt the butter in the microwave at 100 watts for about 2 minutes.
4. 4. Thoroughly mix the melted butter with the bread crumbs.
5. 5. Get a microwave-safe springform pan ready.
6. 6. Press two-thirds of the crumb mixture firmly onto the bottom of the pan to form the base.
7. 7. Use the remaining crumbs to build a small rim up the sides of the pan.
8. 8. Place the prepared pan in the refrigerator for later use.
9. 9. Place 7 sheets of gelatin in a bowl of cold water and let them soften.
10. 10. Place the quark and cream cheese into a large mixing bowl.
11. 11. Add the eggs, sugar, flour, and grated lemon zest to the cheese mixture.
12. 12. Whisk all ingredients until you have a smooth cream.
13. 13. Remove the soaked gelatin from the water and squeeze it well so it is just damp.
14. 14. Place the gelatin in a small container.
15. 15. Melt the gelatin in the microwave at 600 watts for about 10 seconds.
16. 16. Stir the melted gelatin quickly and thoroughly into the cheese cream.
17. 17. Pour the cream evenly over the prepared cake base.
18. 18. Place the cake in the refrigerator for about 1 hour to set.
19. 19. Place the remaining gelatin sheets in cold water for about 5 minutes.
20. 20. Melt the butter in the microwave at 70 watts for about 1 minute.
21. 21. Remove the soaked gelatin from the water and squeeze it well.
22. 22. Melt the gelatin in the microwave at 600 watts for about 5 seconds.
23. 23. Mix the melted butter with the orange juice.
24. 24. Take a small spoonful of the butter mixture and stir it into the melted gelatin.
25. 25. Pour the gelatin mixture back into the rest of the butter mixture and stir well.
26. 26. Place the glaze mixture in the refrigerator until it starts to thicken slightly.
27. 27. Pour the glaze evenly over the cold cheesecake.
28. 28. Place the cake back in the refrigerator for another 2 hours until the glaze is set.

Nutrition per serving

• kcal: 685
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 58 g