Crustless German Cheesecake
Source of Recipe
Backen mit der Maus, Gr�fe & Unzer Verlag
Recipe Introduction
A fairly easy but very good recipe, it only needs lots of bowls�Give it a try!
List of Ingredients
1 cup butter (or half butter, half margarine)
7 oz. fine sugar
2 lb + 2 oz. Quark, preferably low fat
4 oz. semolina
1 pckg. vanilla pudding, cook and serve type, not instant
1-1/2 tsp. baking powder
� tsp. lemon oil ( or orange oil)
� tsp. vanilla oil
� tsp. salt
4 eggs, divided into yolks and whites
( 5 oz. rum raisins )
Recipe
Grease a 9 inch springform pan with high sides, dust liberally with semolina.
Heat oven to 180� (360�F). Set oven rack on lower third.
Cream butter and 2/3 of the sugar. Add flavorings, salt and yolks, beat until light. Beat egg whites until quite stiff, gradually add the sugar and beat until really stiff but not dry.
Drain Quark a little. Mix semolina, pudding and baking powder in a bowl. Add Quark and semolina mix to creamed mixture. Fold in 1/3 of the egg whites to lighten the mix, then gently fold in the remaining whites, don�t stir too much!
Pour mix into pan and bake for half an hour, take out the pan, leave oven on, take a sharp knife and loosen the cake from the rim of the pan (this helps it to rise better), put cake in the oven again, lower temperature to 175�(350�F) and bake 40 minutes more.
Open oven door a little and let cake cool in the turned-off oven for 1 hour.
Take out of oven, let cool completely and remove rim.
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