I made this Cake for Valentines Day!It`s a simple Recipes but the result looks amazing. Love the taste of the chessecake, the fresh strawberry and chocolate. For Valentines Day I served the Cake as dessert with a glas of champagne <3
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar
100g butter
For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature
For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature
100g heavy cream
500g Quark or cream Cheese
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt
For the decoration:
Strawberrys
200g Chocolate
Caramel Sauce
Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.
Crust:
1. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.
2.Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle).
3.Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside.
Filling:
4.Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined.
5.Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this).
6.Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving.
I covered my cheesecake with fresh chocolate strawberrys and few minutes befor I served the cake I put some Caramel Sauce on the top....just because I can!
Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.
Crust:
1. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.
2.Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle).
3.Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside.
Filling:
4.Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined.
5.Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this).
6.Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving.
This cheesecake is very nice you can eat it just plain or served with berrys our berry Sauce.
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