Cheesecake with soured cream
Makes 16 slices
220 g flour
230 g softened butter
230 g sugar
juice and zest of ½ untreated lemon
1 sachet vanilla sugar
1 sachet baking powder
2 sachets vanilla blancmange powder
400 g traditional soured cream
400 g double cream cheese
250 g low-fat quark
flour for the work surface
Make shortcrust pastry with the flour, a pinch of salt, 100 g of the butter and one egg. Roll into a ball, wrap in cling film and leave to cool for approx. 30 minutes.
Mix the rest of the softened butter with the sugar until frothy and then add the juice (approx. 3 tbsp) and zest of the untreated lemon and the vanilla sugar. Separate the remainder of the eggs and gradually add the egg yolks to the butter mixture.
Mix together the baking powder and blancmange powder and add to the butter and egg cream. Then stir in the traditional soured cream, cream cheese and quark. Beat the egg whites and a pinch of salt with a clean whisk until stiff and stir in half a portion at a time into the mixture.
Line a springform tin (26 cm diameter) with baking parchment. Pre-heat the oven to 180 °C (Gas Mark 4). Roll out the shortcrust pastry on a floured work surface and place into the baking tin, pricking the pastry base several times with a fork.
Pour the cream and egg mixture into the springform, level the top and bake in the oven for approx. 1 hour and 20 minutes. Turn off the oven and leave the cake inside to rest for an additional approx. 10 minutes.
|Cheesecake with soured cream recipe|