Saechsische Eierschecke (Saxon cheesecake)

Category: Bakery products
Kitchen: german
Saechsische Eierschecke (Saxon cheesecake)

Ingredients

dough
flour 200 gr.
baking powder 1 tsp
sugar 100 g
butter 100 g
egg 1 PC
vanillin
filling
cottage cheese 500 g
butter 50 gr.
sugar 100 g
egg 1 PC.
vanilla pudding 1 \ 2 bags (20 gr)
fill
eggs 3 pcs.
vanilla pudding 1 \ 2 bags (20 gr)
sugar 100 g
oil drain. 100 g

Cooking method

  • 1. For the dough, grind soft butter with sugar, add an egg, then sifted flour with baking powder and vanilla. Knead the dough, cover with plastic wrap and refrigerate while you prepare the filling.
  • Saechsische Eierschecke (Saxon cheesecake)
  • 2. Add melted butter, sugar, egg and pudding to the curd. Beat everything thoroughly with a blender until smooth, creamy.
  • Saechsische Eierschecke (Saxon cheesecake)
  • 3. To pour, melt the butter, let it cool slightly, then add sugar, yolks and pudding to it. To stir thoroughly. In a separate bowl, beat the whites until firm peaks. Gently mix the protein mass with the filling.
  • Saechsische Eierschecke (Saxon cheesecake)
  • 4. Split mold with a diameter of approx. Grease 20 cm with oil, put part of the dough on the bottom, form sides from the rest. I tried to make them higher. Lay out the filling. Pour fill on top.
  • Saechsische Eierschecke (Saxon cheesecake)
  • Saechsische Eierschecke (Saxon cheesecake)
  • 5. Bake for 60 - 80 minutes in the bottom of the oven at 160 ° C. Remove from the oven and leave to cool, without removing it from the mold, overnight (you can even put it in the refrigerator).
  • This is a very important point, as the fill will only thicken after a few hours. This moment is important here. pulling the mold out of the oven you will see that the top is quite dense. When it stands a little, it will seem that under the crust the mass is, as it were, watery. Do not worry. By morning, the filling will settle.
  • Saechsische Eierschecke (Saxon cheesecake)
  • This is a very tender cheesecake. Loose shortcrust pastry, juicy curd filling, and on top of the most delicate soufflé. Enjoy your meal!

The dish is designed for

8 servings

Time for preparing:

2 hours + standing

Cooking program:

oven

yudinel
tuskarora, I love this cheesecake: girl_love: Thanks for the recipe
And if you put starch in the filling instead of pudding, 1-2 tbsp. spoon is enough?
tuskarora
yudinel, health. I think that two tablespoons will be enough. The vanilla pudding (I have Dr. Otter) contains starch, dye and vanilla. Toka starch is better than corn starch. It is better, of course, to weigh it on a scale. The whole cheesecake needs about 40 grams of starch.
louisa
tuskarora, very much for me the recipe, thanks, I can imagine how delicious it is))
tuskarora
louisa, cook for health. It's really tasty and the more it costs the tastier.
MariS
Very appetizing cheesecake turned out! Lena,!

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