Cheese TatarCheesecake without Crust Chicken Breasts in Mustard-Sauce

Cheesecake without Crust

125 g / 4.5 oz
150 g / 5.25 oz
2 pk / 0.5 oz
2 tsp
1 tbsp
1000 g / 2 lb
200 g / 7 oz
30 g / 1 oz
20 g / 0.6 oz

Serves 12 - 309 cal per serving
Prep-time: 20 min. - Total-time: 90 min.
This is a very juicy cake that can be made with or without raisins. Whisk the margarine, sugar, vanilla sugar and 1 egg until frothy. Add starch flour (or vanilla pudding) grated lemon peel of 1 lemon, 4 eggs and mix together. Put the quark in a colander and let strain. Add the quark bit by bit to the egg mixture. The mixture ought to be very smooth. Finally add the raisins. Grease a 26 cm / 10 inch spring pan and sprinkle with semolina. Pour the cheesecake mix into the pan and bake in the pre-heated oven for about 70 minutes at 355 F. To avoid that the cake gets to dark, cover it after 40 minutes with aluminum foil. After 70 minutes of baking time turn off the heat and open the oven door just a little bit so the cheesecake can cool off slowly. The cheesecake sets during cooling. Until still warm remove the cake from the pan and dust with powdered sugar.

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