For weeks, I’m finally going to bake a Cheescake – the classic cheesecake. And the taste of this recipe has convinced me. The custard is very dominant here – but the pudding makes this recipe so unique.
200 g flour, 75 g sugar, 75 g butter (soft), 1 egg, 1/2 sachet of baking powder
125 g of butter (soft), 225 g of sugar, 1 packet of vanilla sugar, 1 packet of custard, 3 eggs, 500 g of curd cheese, 200 g of sour cream, 200 g of whipped cream
How to do it?
Ingredients for the shortcrust pastry in a bowl and process into a dough.
Keep the dough cold in the fridge (at least 30 minutes – 1 hour).
For the filling: Stir frothy butter, sugar, vanilla sugar and pudding with the eggs.
Fold in curd cheese and sour cream. Beat the whipped cream until stiff and finally lift it under the remaining mass.
Roll out the shortcrust pastry and place a greased springform pan on it. Raise the edge at least 3 cm. The smaller the shape – the higher the edge.