Homemade Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,248 cal. | (59 %) | ||
| Protein | 29.07 g | (30 %) | ||
| Fat | 62.52 g | (54 %) | ||
| Carbohydrates | 135.71 g | (90 %) | ||
| Sugar added | 50.15 g | (201 %) | ||
| Roughage | 1.52 g | (5 %) |
| Vitamin A | 723.35 mg | (90,419 %) | ||
| Vitamin D | 2.22 μg | (11 %) | ||
| Vitamin E | 6.87 mg | (57 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.22 mg | (19 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 46.15 μg | (15 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Vitamin B₁₂ | 1.49 μg | (50 %) | ||
| Vitamin C | 7.58 mg | (8 %) | ||
| Potassium | 648.04 mg | (16 %) | ||
| Calcium | 296.07 mg | (30 %) | ||
| Magnesium | 1.17 mg | (0 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Iodine | 66.67 μg | (33 %) | ||
| Zinc | 0.06 mg | (1 %) | ||
| Saturated fatty acids | 35.14 g | |||
| Cholesterol | 370.05 mg |
Ingredients
- For the base
- 250 grams Pastry flour
- 125 grams cold butter
- 50 grams powdered sugar
- 1 pinch salt
- 1 egg
- Pastry flour (for dusting)
- dried Legume
- For the cheesecake filling
- 80 grams raisins
- 2 Tbsps Cherry brandy
- 600 grams Quark
- 4 eggs
- 150 grams sugar
- 1 pinch salt
- 1 organic lemon
- 100 grams butter
- 60 grams Pastry flour
- powdered sugar (for dusting)
Preparation steps
For the base: Combine the flour, chopped butter, powdered sugar, salt and egg in a mixing bowl and mix with a butter knife or pastry blender until crumbly. Knead until smooth, cover with plastic wrap and chill for about 30 minutes in the refrigerator.
Preheat the oven to 200°C (approximately 400°F).
Roll out the dough on a floured work surface, use to line a greased springform pan, line with parchment paper and fill with dried baking beans. Blind bake for about 10 minutes. Remove the paper and beans and let cool.
For the cheesecake: Reduce the oven to 160°C (approximately 325°F). Toss the raisins with the kirsch. Drain the quark then push through a fine-mesh strainer with a spatula.
Separate the eggs. Combine the egg yolks, quark, 1/2 the sugar and the salt.
Whisk until combined.
Rinse the lemon in hot water, pat dry and finely grate the zest into the quark mixture.
Gently melt the butter then mix into the quark mixture along with the flour.
Stir in the raisins.
Whip the egg whites with the remaining sugar to stiff peaks then fold into the quark mixture.
Transfer the cheesecake filling to the prepared pan, smooth the top and bake until golden brown, about 40 minutes.
Let cool then dust with powdered sugar. Carefully heat a metal skewer over an open flame and use to decorate the top of the cheesecake.
Step 6
Melt the butter over low heat. These pour and mix together with the flour.
Step 7
Raisins also stir.
Step 8
The egg whites with the remaining sugar until stiff, cut resistant Beating egg white. To give curd and fold in gently.
Step 9
Add the cream cheese on the pie shell and smooth with a pallet. In the oven until golden brown about 40 minutes more.
Step 10
Then allow to cool. sprinkle with icing sugar and burn them using a very hot wire a decorative grille.
