Homemade Cheesecake

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Homemade Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
1248
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,248 cal.(59 %)
Protein29.07 g(30 %)
Fat62.52 g(54 %)
Carbohydrates135.71 g(90 %)
Sugar added50.15 g(201 %)
Roughage1.52 g(5 %)
Vitamin A723.35 mg(90,419 %)
Vitamin D2.22 μg(11 %)
Vitamin E6.87 mg(57 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.22 mg(19 %)
Vitamin B₆0 mg(0 %)
Folate46.15 μg(15 %)
Pantothenic acid0.06 mg(1 %)
Vitamin B₁₂1.49 μg(50 %)
Vitamin C7.58 mg(8 %)
Potassium648.04 mg(16 %)
Calcium296.07 mg(30 %)
Magnesium1.17 mg(0 %)
Iron3.51 mg(23 %)
Iodine66.67 μg(33 %)
Zinc0.06 mg(1 %)
Saturated fatty acids35.14 g
Cholesterol370.05 mg

Ingredients

for
12
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)
How healthy are the main ingredients?
sugarraisinssalteggegglemon

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

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.

4.

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.

5.

Separate the eggs. Combine the egg yolks, quark, 1/2 the sugar and the salt.

6.

Whisk until combined.

7.

Rinse the lemon in hot water, pat dry and finely grate the zest into the quark mixture. 

8.

Gently melt the butter then mix into the quark mixture along with the flour. 

9.

Stir in the raisins.

10.

Whip the egg whites with the remaining sugar to stiff peaks then fold into the quark mixture. 

11.

Transfer the cheesecake filling to the prepared pan, smooth the top and bake until golden brown, about 40 minutes.

12.

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. 

13.

Step 6

14.

Melt the butter over low heat. These pour and mix together with the flour.

15.

Step 7

16.

Raisins also stir.

17.

Step 8

18.

The egg whites with the remaining sugar until stiff, cut resistant Beating egg white. To give curd and fold in gently.

19.

Step 9

20.

Add the cream cheese on the pie shell and smooth with a pallet. In the oven until golden brown about 40 minutes more.

21.

Step 10

22.

Then allow to cool. sprinkle with icing sugar and burn them using a very hot wire a decorative grille.