The Cheesecake with Biscuit Base

Description: In this recipe, you will find our cheesecake. The recipe is a light cheesecake with a biscuit base. It is very easy to prepare but tastes wonderful.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 40M

Baking Time: 45M

Total Time: 2H

Yields: 12 pieces

Ingredients

• 1 pack 200g butter biscuits
• 165 g butter
• 125 g butter
• 225 g sugar
• 2 packs 16 g vanilla sugar
• 1 pack 37 g Dr. Oetker vanilla pudding powder
• 3 eggs (M)
• 500 g quark (20% fat)
• 1 cup 200 g crème fraîche (30% fat)
• 1 cup 200 g heavy cream (30% fat)

Instructions

1. Crush biscuits: Crush the butter biscuits (best to pack them in a freezer bag and flatten them with a rolling pin. A food processor can also be used.)
2. Melt butter: Melt the butter in a pot and add it to the crushed biscuits. Stir the mixture well.
3. Prepare springform pan: If necessary, grease the bottom of the springform pan slightly (ours does not need extra greasing, as nothing sticks after cooling).
4. Bake base: Spread the base in the springform pan and bake for 5 minutes.
5. Melt the butter for the filling in the pot.
6. Mix filling: Mix the melted butter with the sugar, vanilla sugar, vanilla pudding powder, and eggs using a hand mixer.
7. Stir in quark and sour cream: Stir in the quark and sour cream with the hand mixer.
8. Fold in whipped cream: Whip the heavy cream until stiff and then gently fold it into the filling by hand.
9. Spread the filling evenly over the base.
10. Bake cake: Bake at 160°C for 45 minutes, then turn off the oven and let the cake rest for another 15 minutes in the turned-off oven. Let the cake cool completely and store it in the refrigerator until the next day.
11. Tips: This cake should really be made the day before. Be careful: During baking, fat may leak depending on the baking pan, but the edge protects against possible damage.

Nutritional Information