Easy cheesecake with a biscuit base
Ingredients
Biscuit base
- 200 g biscuits
- 60 g butter
Filling
- 500 g quark
- 250 g crème fraîche
- 5 eggs
- 1 lemon, organic
- 100 g sugar
- 100 g honey
Utensils
- Bowl
- Lemon grater
- Lemon squeezer
- 22 cm springform pan
- Tin foil
- Ovenproof container
Instructions
Prepare the biscuit base
- Crush the biscuits in a food processor.
- Melt the butter and mix with the biscuits.
- Pour the mixture into a springform pan and press down firmly.
- Bake the cake base for 10 minutes at 170 degrees.
prepare the filling
- Stir the quark until creamy.
- Zest the lemon and squeeze out the lemon juice.
- Add the crème fraîche, sugar, honey, lemon juice and zest.
- Add the eggs one after the other.
- Mix everything into a smooth quark cream.
- The bottom and the edges Wrap the outside of the springform pan with aluminum foil, because the cheesecake is baked in a water bath.
- Pour the quark cream onto the biscuit base.
- Fill an ovenproof container with water.
- Put the springform pan with the cake inside.
- Cheesecake at 170 degrees for about Bake for an hour.
- Allow to cool for 10-15 minutes with the oven door open.
- Then remove from the oven and allow to cool completely.
- Infuse the cooled cheesecake in the fridge for a few hours or better overnight put fridge.
