Dear heroes,
Today I have another recipe for you. I've always loved baking, but lately I've taken my love of food to another level. Food makes me really happy and can make your day and that of your fellow human beings. Is it the same for you guys?
Today we have cheesecake, my absolute favourite of all the cakes in the world. A classic that you can bake in a thousand variations. It never gets boring to eat it, it's a piece of childhood for me and a perennial favourite at every party. With a cheesecake, you're almost always right and it puts a smile on people's faces.
After years of practice, I have come up with a basic recipe that is just super delicious for me!
Before I finally baked my first cheesecake a few years ago, I always had enormous respect. All the mistakes that friends and acquaintances told me to avoid. It mustn't crack or be half-liquid. But it's all half as bad. You can see that in the simple recipe below.
Cheesecake for approx. 12 pieces
Ingredients for the dough:
50 g sugar
120 g soft butter
200 g flour
1 pinch of salt
Ingredients for the filling:
400 g sour cream
200 g cream cheese
400 g quark (fat level to taste)
1 sachet vanilla custard powder
2 eggs
100 g sugar
1 lemon (juice and optional zest of lemon)
optional: 1 tsp vanilla extract, pinch of salt
Preparation:
For the dough, knead together the sugar, butter and flour. Then form into a ball, wrap in cling film and place in the fridge for approx. 30 minutes.
Meanwhile, preheat the oven to 180 °C top / bottom heat.
Mix all the ingredients for the filling together well so that there are no lumps left in the dough.
Pour the pastry into a springform pan (approx. 24 cm in diameter) and pour in the creamy mixture. Then carefully tap the bottom of the springform pan on a smooth surface so that the air finds its way to the top and does not contribute to the cake bursting later.
Now bake the cheesecake for about 60 minutes.
Leave the cake to cool in the oven with the oven door slightly open for about 30 minutes so that it cools slowly and the surface does not crack.
It is best to let the cake cool completely before removing it from the tin.
Some people like the cheesecake best when it has been in the fridge for a day or two and has set. Others prefer it fresh. It's simply a matter of taste. Either way, this one tastes delicious!
You can combine this basic recipe with different fruits and sauces.
INSPIRATION CHEESECAKE
Have fun trying it out and feel free to share your results under the hashtag #ellyscheesecake. I'm looking forward to your treats.
Yours
Do you already know the recipe for my delicious Bananabread? For more inspiration, visit my Instagram Profil.