This recipe for a classic cheesecake should be in every recipe book! It has delicious crust made of shortcrust pastry and a wonderful cream filling with quark and milk.
Ingredients:
355 ml (1 ½ cups) flour
80 ml (⅓ cup) sugar
1 tablespoon sugar
1 teaspoon baking powder
80 ml (⅓ cup) butter
1 tablespoon butter
1 egg
pinch of salt
a bit lemon zest
2 packages Dr. Oetker Vanilla pudding
500 ml (2 cups) milk
120 ml (½ cup) sugar
750 g (3 cups) quark
120 ml (½ cup) raisins, if you like
5 egg whites
1 egg yolk
Instructions:
Mix all ingredients in a bowl with a hand mixer or a stand mixer equipped with dough hooks. Flour dust a clean working area and knead the dough by hand for a short time. Form a roll and place in wax paper to let the dough rest in a cool place for 30 min. Use a 26 cm (10 inches) diameter spring form and grease it well. Take the dough and roll it out to line the spring form with it. Prick with a fork several times.
Bake at 200°C (400°F) in pre-heated oven for 15 to 18 minutes.
Tip: Let the baked pastry case cool off completely, then take a thicker parchment paper piece and put that inside the spring form. This will make sure the torte will hold its shape.
Take ⅓ of the milk and stir in the vanilla pudding. Heat the rest of the milk and ¼ cup sugar, take off the heat and stir in the milk-pudding mix. Reheat again until it a smooth pudding consistency. Let it cool down before you stir in the quark. Both should have the same temperature. Beat the egg whites with the rest of the sugar until stiff. Carefully fold in the beaten egg whites into the pudding-quark mixture. Fill the prepared baked pastry case. Slightly beat the egg yolk and brush on the torte carefully.
Bake at 140°C (280°F) in pre-heated oven for 60 minutes. After that time, turn off the heat and leave the torte in the oven for another 2 hours.
After the 2 hours are up, remove the torte from the oven and let it completely cool of. If you fail to do so it won’t be solid. Take off the spring form ring and place the torte on a plate. Carefully remove the parchment paper and cut into 12 or 16 pieces.