Cheesecake with Caramel

Cheesecake with Caramel
2 h.
3 h. 20 min.
Ready in


for 16 pieces
For the shortcrust pastry
250 grams Pastry flour
1 pinch Salt
60 grams Sugar
1 medium Egg
2 tablespoons cold Water
175 grams softened Butter
Fat (for the baking pan)
Legume for blind baking
For the filling
100 grams Butter
4 medium Eggs
750 grams Quark
150 grams Sugar
1 pinch Salt
1 packet Cheesecake Helper
1 Lemons (zested and juiced)
For serving
80 grams Sugar
2 tablespoons Water
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Preparation steps

Step 1/2

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.

Step 2/2

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.