Lemon Cheesecake
With recipe 📌
Make your own lemon cheesecake with this recipe. A filling made of quark, mascarpone, and lemons is placed on the shortcrust pastry. It’s so creamy!
INGREDIENTS
FOR THE DOUGH
200 g plain flour (type 405)
80 g sugar
1 packet vanilla sugar
½ tsp cocoa powder
½ tsp baking powder
1 pinch of salt
100 g cold butter
1 tsp lemon zest
1 medium egg
A little butter for the pan
A little flour for the pan
A little flour for working
FOR THE FILLING
2 lemons (zest and juice)
5 medium eggs
500 g quark
150 g mascarpone
200 g sugar
2 packets vanilla pudding powder (37 g each)
PREPARATION
Step 1
For the dough, combine the flour, sugar, vanilla sugar, cocoa powder, baking powder, and salt in a mixing bowl. Cut the butter into small pieces and mix it with the lemon zest into the dry ingredients. Finally, add the egg and knead everything into a compact dough. Flatten the dough, wrap in cling film, and refrigerate for 30 minutes.
Step 2
Preheat the oven to 180°C (top/bottom heat: 160°C fan/convection oven). Grease a 26 cm springform pan with a little butter and dust with flour. Roll out the shortcrust pastry on a floured surface to a thickness of 5 mm, place the pastry sheet in the springform pan, and press up a rim.
Step 3
For the filling, wash and dry the lemons in hot water, then zest and juice the lemons. Separate the eggs. Whisk the quark, mascarpone, 150 g sugar, vanilla pudding powder, egg yolks, lemon zest, and lemon juice until smooth. In a separate bowl, beat the egg whites and 50 g sugar until stiff peaks form. Then fold the beaten egg whites into the quark cream.
