Imported from the web

Saxon Eierschecke Cheesecake Without a Crust

Name: Saxon Eierschecke Cheesecake Without a Crust
Prep time: 35 min
Cook time: 60 min
Total time: 155 min
Yield: 12 servings
Cuisine: German
Ingredients: 1 Päckchen Vanilla pudding powder for the Eierschecke layer (The recipe does not specify the packet weight; it is usually about 37 g.); 120 g Sugar for the Eierschecke layer (Use half to mix with the pudding and the other half for the meringue.); 350 ml Milk (Set aside a little milk to mix with the pudding powder; bring the rest to a boil.); 4 Eggs for the Eierschecke layer (Separate the eggs; the whites and yolks are processed separately.); Salt (1 pinch for the meringue.); 70 g Butter (At room temperature.); 750 g Low-fat quark (For the quark layer.); 2 Eggs for the quark layer (For the quark mixture.); 130 g Sugar for the quark layer (For the quark mixture.); 1 Päckchen Vanilla pudding powder for the quark layer (The recipe does not specify the packet weight; it is usually about 37 g.)

Imported by Thomas Meckl on SeeMeCook

Traditional Saxon crustless cheesecake with a creamy quark layer and a light pudding-and-egg topping. The Eierschecke gets its particularly delicate, slightly wobbly texture from carefully folded-in whipped egg whites.

12 servings155 minGerman

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Ingredients

1 Päckchen Vanilla pudding powder for the Eierschecke layer (The recipe does not specify the packet weight; it is usually about 37 g.)
120 g Sugar for the Eierschecke layer (Use half to mix with the pudding and the other half for the meringue.)
350 ml Milk (Set aside a little milk to mix with the pudding powder; bring the rest to a boil.)
4 Eggs for the Eierschecke layer (Separate the eggs; the whites and yolks are processed separately.)
Salt (1 pinch for the meringue.)
70 g Butter (At room temperature.)
750 g Low-fat quark (For the quark layer.)
2 Eggs for the quark layer (For the quark mixture.)
130 g Sugar for the quark layer (For the quark mixture.)
1 Päckchen Vanilla pudding powder for the quark layer (The recipe does not specify the packet weight; it is usually about 37 g.)

Steps

1
First prepare the pudding for the Eierschecke layer. Dissolve the vanilla pudding powder together with half of the sugar in some of the milk.
2
Bring the remaining milk to a boil in a saucepan. Remove the saucepan from the heat, stir in the pudding mixture, and heat everything again, stirring constantly, until the pudding thickens.
3
Cover the hot pudding directly on its surface with plastic wrap to prevent a skin from forming, and let it cool.
4
Separate the eggs for the Eierschecke layer cleanly into whites and yolks.
5
Beat the egg whites with a pinch of salt. Toward the end of beating, gradually sprinkle in the remaining sugar. Set the meringue aside.
6
Beat the room-temperature butter together with the egg yolks until light and fluffy.
7
Gradually stir the cooled pudding into the butter-and-yolk mixture.
8
Carefully fold the meringue into the pudding mixture with a spatula so it remains light and airy.
9
For the quark layer, whisk together the low-fat quark, two eggs, sugar, and vanilla pudding powder until smooth and free of lumps.
10
First spread the quark layer in a springform pan.
11
Spread the Eierschecke mixture evenly over the quark layer.
12
Bake the Eierschecke in the lower third of the oven for about 60 minutes. The source does not specify an oven temperature.
13
Let the Eierschecke cool completely before removing it from the springform pan.

Notes

The source specifies neither the baking temperature nor the size of the springform pan. The pudding should cool before further processing and should be covered directly on its surface with plastic wrap to prevent a skin from forming and lumps from developing later.