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Slice of cheesecake with powdered sugar on plate.

Kéistaart

Cuisine · Luxembourgeois
Auteur · Carlos Sauber
Temps total 2 heures 30 minutes
1 cake

For the shortcrust pastry

  • 250 g flour
  • 125 g butter plus a little for greasing
  • 80 g sugar
  • 1 egg
  • A pinch of salt

For the curd mixture

  • 500 g quark
  • 135 g sugar
  • 1 packet vanilla sugar
  • 4 egg yolks
  • 40 g cornflour
  • 100 ml cream
  • 2 egg whites
  • Sift the flour onto a work surface and form a volcano. Place all the other ingredients in the centre and mix together, gradually incorporating the flour. Work everything into a smooth dough as quickly as possible.
    Person mixing flour on wooden board.
  • Shape the dough into a ball, wrap in cling film and refrigerate for one hour.
    Chef holding wrapped dough on cutting board.
  • Roll out the dough into the desired shape and place in a greased tart tin. Prick the dough several times with a fork and refrigerate again until ready to use.
    Chef preparing dough in a round pan with fork.
  • Mix the quark, sugar, vanilla sugar, egg yolks and cornflour.
    Mixing yogurt into batter with whisk.
  • Whip the cream until firm peaks form and fold into the quark mixture. Beat the egg whites until stiff and fold them in.
    Mixing yogurt into batter with whisk.
  • Spread the mixture evenly over the pastry. Preheat the oven to 185°C (top and bottom heat). Bake the cake for 40–50 minutes.
    Pouring cake batter into baking pan on cutting board.
  • Place a wire rack upside down over the tin while the cake is still warm and flip over so that the bottom of the cake is facing up.
    Chef cooling cake on wire rack.
  • Leave the cake to cool with the top facing downwards — this will keep it firm.
    Chef placing cake on cooling rack.
  • Turn the cake over again and transfer it to a serving plate. Dust with icing sugar before serving.
    Chef dusting sugar on baked pie.
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