Saxon Egg Cheesecake

Ingredients

• 250 g All-purpose flour
• 7 g Dry yeast
• 50 g Granulated sugar
• 1 Prise Salt
• 50 g Unsalted butter, softened
• 125 ml Milk, lukewarm
• 500 g Low-fat quark (or cream cheese alternative)
• 150 g Granulated sugar
• 1 Pck. Vanilla pudding powder
• 3 Eggs
• 100 ml Milk
• 1 Egg
• 100 g Unsalted butter, melted

Instructions

1. For the yeast dough, combine flour, dry yeast, 50g sugar, and salt in a large bowl. Add the softened butter and lukewarm milk, then knead everything into a smooth dough until it no longer sticks to the bowl.
2. Cover the dough and let it rise in a warm place for about 30 minutes, or until doubled in volume. Meanwhile, grease a 26 cm springform pan thoroughly.
3. Place the risen yeast dough into the prepared springform pan and roll it out evenly, forming a slight edge around the sides. Preheat the oven to 175°C (350°F) top/bottom heat.
4. For the quark filling, whisk together low-fat quark, 150g sugar, vanilla pudding powder, 3 eggs, and 100ml milk in a bowl until smooth. Spread the quark mixture evenly over the yeast dough base.
5. For the custard topping, whisk the remaining egg with the melted butter. Carefully and evenly pour this custard over the quark layer.
6. Bake the cheesecake in the preheated oven on the middle rack for about 45-55 minutes, until the surface is golden brown and the cake appears firm. If the top browns too quickly, cover it loosely with aluminum foil for the last 10 minutes.
7. After baking, remove the cake from the oven and let it cool completely in the pan. This is crucial for the filling to set properly and for easy slicing.

Nutrition