Cheesecake with Caramel

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Cheesecake with Caramel
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories327 kcal(16 %)
Protein10.4 g(11 %)
Fat16.7 g(14 %)
Carbohydrates34 g(23 %)

Ingredients

for
16
For the shortcrust pastry
250 grams
1 pinch
60 grams
1
medium Egg
2 tablespoons
cold Water
175 grams
softened Butter
Fat (for the baking pan)
For the filling
100 grams
4
medium Eggs
750 grams
150 grams
1 pinch
1 packet
1 Lemons (zested and juiced)
For serving
80 grams
2 tablespoons

Preparation steps

1.

For the shortcrust pastry, mix the flour, salt and sugar. Whisk the egg with water and add to the mixture. Add pieces of butter and knead quickly into a smooth dough. Wrap in foil and refrigerate for about 30 minutes. Roll out 2/3 of the dough and place in a greased springform pan (26 cm diameter) (approximately 10 inches). Shape the remaining dough into a roll and press around the outside to form an edge. Prick the dough several times with a fork, then cover with parchment paper.

2.

Pour the legumes on top of the parchment paper and bake the crust onthe bottom rack of a preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove the legumes and baking paper, then let cool slightly. For the filling, melt the butter and allow to cool. Separate the eggs. Mix the quark, sugar, salt, egg yolks, cheesecake helper and lemon juice. Beat the egg whites until stiff and fold into the quark mixture, then spread over the crust. Place the sugar and water in a small pan and caramelize until golden brown. Drizzle on the filling. Bake in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Let cool and serve sprinkled with sugar.