Cheesecake meets Crème Brûlée 😍♥️ A little slice of comfort for the chilly autumn season 😍♥️
Here’s how to make it:
Ingredients for a 26cm (about 10-inch) Springform Pan:
For the Crust:
- 125g (1/2 cup) Butter
- 240g (2 cups) All-Purpose Flour
- 25g (2 tablespoons) Sugar
- a Pinch of Salt
- 1 Egg
For the Filling:
- 600g (21 oz) Cream Cheese
- 500g (2 cups) Low-Fat Quark (similar to Greek yogurt)
- 190g (1 cup) Sugar
- 2 packets of Vanilla Sugar
- 4 Eggs
- 5 tablespoons Cinnamon Sugar
- For the crust, knead all the ingredients into a shortcrust pastry.
- Grease the springform pan and press the dough into it, forming a small edge about two fingers high.
- For the filling, mix all the ingredients (except the cinnamon sugar).
- Prick the crust multiple times with a fork and pour the filling in.
- Bake the cake at 160°C (320°F) in a convection oven for 45 minutes.
- Remove the cake from the oven, run a sharp knife around the edge to prevent cracking. Sprinkle it with cinnamon sugar and bake for an additional 15 minutes at 180°C (356°F) in a convection oven.
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