Homemade cheesecake with milk powder
Ingredients:
Shortcrust pastry for the base
- Wheat flour 3.5 cups
- Eggs 6 pcs. (4 egg yolks, 2 whole eggs)
- Sugar 9 tablespoons
- Vanilla sugar 1 pc.
- Baking powder 2 teaspoons
- Margarine 1 cube
Cheese mixture
- Baking quark 2 kg
- Eggs 11 pcs.
- Vanilla sugar 2 pc.
- Sugar 5 tablespoons for the cheese mass
- Sugar 1 cup for egg whites
- Juice from half a lemon
- Vanilla pudding 3 pcs.
Additionally for the mixture
- Powdered milk 2 cups
- Milk 2 cups
- Oil 2 ¾ cups
Preparation:
Shortcrust pastry for the base
- Knead all the ingredients into a smooth, uniform dough. If the dough sticks heavily to your hands, add a little flour.
- Spread the finished mixture onto the baking tray, place it in the oven, and bake according to the instructions on the display. Then let it cool.
Cheese mixture
- Separate the yolks from the whites.
- Separately, beat the egg whites with a cup of sugar until stiff peaks form, then set aside for a moment.
- Blend the remaining ingredients for the mixture.
Additionally for the mixture
- Add 2 cups of powdered milk, 2 ¾ cups of oil and 2 cups of milk to the cheese mass.
- Add the whisked egg whites to the prepared batter in batches. Pour the cheese mixture onto the cooled base, place in the oven and bake according to the instructions shown on the display.
- After baking, trim the cheesecake around the edges of the baking tray - this will help it fall evenly. Leave it in the oven with the door slightly ajar for about 1 hour, then chill in the refrigerator.
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