Sheet Cheesecake
Sheet cheesecake is a recipe with fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g whole wheat cookies
- 1 tsp cinnamon
- 200 g butter
- butter (for the sheet)
- 10 eggs
- a pinch of salt
- 1 untreated lemon
- 1.5 kg low‑fat quark
- 250 g sugar
- 2 tbsp vanilla sugar
- 500 ml milk
- 3 packets vanilla pudding powder
Instructions
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1.
Preheat the oven to 160°C fan.
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2.
For the base, crumble the cookies in a food processor but not too finely. Mix in the cinnamon. Melt the butter and combine with the crumbs. Butter the baking sheet and spread the cookie mixture evenly, pressing it down with a spoon.
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3.
Separate the eggs for the filling. Beat the egg whites with salt into stiff peaks and set aside cold. Wash the lemon hot, dry, grate the zest, then squeeze out the juice. Whisk the quark with sugar, vanilla sugar, lemon zest, lemon juice, and yolks until smooth. Stir in the milk and pudding powder, then fold in the beaten egg whites. Spread the mixture over the cookie base, smoothing the top. Bake on the second rack for about 1½ hours, covering with foil if it browns too quickly. Let cool in the oven for about 10 minutes, then remove and allow to cool completely before cutting into pieces.
