Category: Dessert




  1. Add the ingredients for the dough to a mixing bowl and knead with the dough hook of a hand mixer to form a dough. If it sticks, refrigerate it for a short while.

  2.  Grease a springform pan (Ø 26 cm). Line the bottom of the cake pan with 2/3 of the dough. Line the sides of the pan with the remaining dough up to about 3 cm high.

  3. Preheat the oven with the top/bottom heat function to 170°C.

  4. For the quark cream, add the egg white with one tablespoon of sugar to a mixing bowl and beat until stiff.

  5. Add all the remaining ingredients to a second bowl and mix until smooth.

  6. Add the egg whites to the quark mass and fold in carefully. Pour the quark mass into the cake pan and spread evenly.

  7. Put the springform pan in the oven on a rack and bake the cheesecake for about 70 minutes until golden yellow.

  8. After baking, allow the cake to cool for some time in the pan and only then take it out.


Tip: The cheesecake can also be refi ned by stirring cocoa into half the dough. The fi ll the pan by alternating the two mixtures to create an attractive pattern.



Ingredients (for 1 cake):

For the dough:

200 g flour

1 tsp. baking powder

75 g sugar

1 packet vanilla sugar

1 egg

75 g cold butter


For the quark cream:

1 packet Käsekuchenhilfe (cheesecake aid)

750 g quark (farmer’s cheese)

150 g sugar

1 packet vanilla sugar

4 egg yolks

Juice of half a lemon

¼ l milk

4 egg whites

1 tbsp. sugar


Appliance: Oven

Temperature: 170°C

Function: Upper and lower heat


Nutritional information

Carbohydrates 531 g

Protein 141 g

Fat 110 g


Calories / bread units

Recipe 3781 kcal

Portion 315 kcal

Portion 3,7 BE