Cheesecake with Pineapple
- 3 slices Pineapple (about 100 grams)
- 1 small Lemon
- 1 pound Quark
- 4 ounces Sugar
- 3 Eggs
- ½ cup Milk (low-fat)
- 1 package Vanilla pudding powder
- 1 pinch Cinnamon
- 1 tablespoon Powdered sugar
Cut pineapple into small pieces.
Rinse lemon in hot water, wipe dry and finely grate the peel. Cut lemon in half and squeeze.
Line the bottom of a 24 cm (approximately 9 1/2-inch) springform pan with parchment paper. In a bowl, mix lemon juice, zest, quark, sugar, eggs, milk, vanilla pudding and cinnamon with a hand mixer. Fold in the pineapple pieces.
Pour the mixture into the pan and place immediately in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F). Bake for 55-60 minutes.
Pierce with a wooden skewer in the center of the cake. If the skewer comes out clean, the cake is ready. If batter clings to the skewer, continue baking for a few minutes.
Cool cake on a wire rack, remove from the mold and place on a plate. Place powdered sugar a tea strainer and sprinkle over the cake.