VIDEO: Cheesecake without an egg
First you prepare the crust for the cheesecake
- Enter the ingredients for the dough in a mixing bowl and stir everything with the dough hook of your hand mixer until small sprinkles are formed.
- Then knead these crumbles with your hands to form a smooth dough. Cool the finished dough for about 1 hour (wrapped in cling film).
- After the cooling time, roll out the shortcrust pastry without egg on a work surface and place it in a springform pan. Also, draw a border about 2 to 3 cm high.
- The base for the cheesecake must now be baked at around 170 ° C for 15 to 20 minutes. The dough shouldn't be too dark.
- After baking, let the shortcrust pastry base cool completely.
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The filling is also possible without an egg
- While the cake base is cooling down, you can prepare the filling. First enter the milk with the pudding powder in a bowl and beat it vigorously with the mixer. The result is a fairly firm pudding mixture.
- Add the cream cheese and the drained quark as well as the sugar and stir everything in well.
- In a tall mixing vessel, beat the chilled cream with the cream stabilizer and the vanilla sugar until very stiff and then carefully fold this under the puddingCheese mass.
- Now place the finished filling on the cooled cake base and smooth it out in the springform pan.
- This cheesecake without egg should rest in the refrigerator for about 2 to 3 hours so that the mixture is nice and firm.
Of course this one has Cheesecake a slightly different consistency than a cake according to a conventional recipe, as the cheese mass is not baked here. In terms of taste, such a refreshing cake is in no way inferior to traditional pastries. Tip: If you want to be on the safe side with the cut resistance, you can stir a little dissolved gelatine into the cream. In this case, follow the preparation instructions on the packaging.