DOCUMENT

46 Baked cheesecake Serves 20 | Preparation time: 170 minutes Ingredients For the base: 340 (530) g plain white flour 4 (6) tsp. baking powder 180 (280) g caster sugar 2 (3) medium eggs, yolks only 180 (280) g butter For the topping: 4 (6) medium eggs 2 (3) medium eggs | just the white 460 (700) g caster sugar 18 (28) g vanilla sugar 85 g (119 g) custard powder (vanilla) 2 (4) tsp. grated lemon zest 2.3 (3.5) kg low-fat quark Accessories: Universal tray Preparation To create the base, make a shortcrust pastry from the dough ingredients. Chill for approx. 60 minutes. Roll the mixture out onto the universal tray. Form a rim up to the top edge of the universal tray. Prick the base several times with a fork. Mix together all the ingredients for the topping. Spread the mixture evenly over the base. Place the cake in the oven and bake. At the end of cooking, leave the cake in the oven for 5 minutes with the oven switched off. Settings Oven functions: Intensive Bake Temperature: 150–160 °C Pre-heat: Off Crisp function: On Duration: 70–80 minutes Shelf level: 2 [1] (1)