Cheesecake with Caramel
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 327 kcal | (16 %) | ||
| Protein | 10.4 g | (11 %) | ||
| Fat | 16.7 g | (14 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- For the shortcrust pastry
- 250 grams Pastry flour
- 1 pinch salt
- 60 grams sugar
- 1 medium egg
- 2 Tbsps cold water
- 175 grams softened butter
- Fat (for the baking pan)
- Legume
Preparation steps
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.
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.
