Cheesecake

Dessert & Sweet, Cake

A baked lemon cheesecake recipe very easy to make and so delicious!

Ingredients

DOUGH
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk

FILLING
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder


Directions

Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.

 

 

Käsekuchen

Dessert & Süßes, Kuchen

Ein Rezept für einen Käsekuchen mit Zitrone – leicht zuzubereiten und sehr lecker!

Zutaten

TEIG
100 g kalte Butter oder Margarine
250 g Weizenvollkornmehl
½ TL Backpulver
60 g Rohrzucker
1 Prise Salz
½ TL Vanillepulver
Ungefähr 5 EL Milch

FÜLLUNG
750 g Quark
125 g Rohrzucker
6 EL Sonnenblumenöl
150 g saure Sahne
40 g Maisstärke
Saft und Schale einer Biozitrone
160 ml Wasser
8 TL Eiersatzpulver


Zubereitung

Beginnen wir mit dem Teig: Butter in 2 cm große Würfel schneiden und zusammen mit den trockenen Zutaten im Mixer 1 Min. mixen, dann die flüssigen Zutaten zufügen und weitermixen, bis ein geschmeidiger Teig entsteht. Den Teig in Plastikfolie wickeln und im Kühlschrank 30 Min. ruhen lassen.
Quark, Zucker, Öl, saure Sahne, Maisstärke und Zitrone verrühren.
Eiersatzpulver in 160 ml Wasser einrühren, schaumig schlagen und zur Quarkmischung geben.
Den Teig in eine gefettete Springform geben und einen 3 cm hohen Rand formen. Den Boden mit einer Gabel mehrmals einstechen. Die Füllung darauf geben. Den Ofen auf 180°C vorheizen, 60-70 Min. backen, bis die Ränder braun sind. Abkühlen lassen, bevor man den Kuchen aus der Form nimmt.

 

 

Cheesecake

Desserts & Sweets, Cakes, Buns & Cookies

A baked lemon cheesecake recipe very easy to make and so delicious!

Ingredients

DOUGH
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk

FILLING
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder


Directions

Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.

 

 

Cheesecake

Desserts & Sweets, Cakes, Buns & Cookies

A baked lemon cheesecake recipe very easy to make and so delicious!

Ingredients

DOUGH
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk

FILLING
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder


Directions

Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.