For the base:
200 g Biscuits (Butter biscuits)
100 g Butter
For the topping:
200 g Sugar
3 tbsp Cornstarch
600 g Cream cheese
200 g Quark
150 g Cream
1 Ei (s)
2 tbsp Lemon juice
For the topping:
250 g Sour cream
2 tbsp Sugar
1 pack Vanilla sugar
1 tsp Lemon juice
Working time: about 10 min / Difficulty: easy / Condensing p.
The butter cookies crumble, mix well with the melted butter and press the mixture onto the bottom of a baking dish. At 180 degrees in preheated oven-baking 5-10 minutes, then get out.
The sugar with starch, cream cheese and cottage cheese until creamy skimmed. The egg, cream and lemon juice and stir until smooth. Do not hit with power agitator, but slowly stir creamy, this is very important.
Emphasize the cream on the prebaked base and bake the cake about 45 minutes more. If the edge is light brown, take it out.
The ingredients for the topping mix together, emphasize the icing on the cake and the cake bake again for 5 minutes.
The best way to cool down overnight.
The butter cookies crumble, mix well with the melted butter and press the mixture onto the bottom of a baking dish. At 180 degrees in preheated oven-baking 5-10 minutes, then get out.
The sugar with starch, cream cheese and cottage cheese until creamy skimmed. The egg, cream and lemon juice and stir until smooth. Do not hit with power agitator, but slowly stir creamy, this is very important.
Emphasize the cream on the prebaked base and bake the cake about 45 minutes more. If the edge is light brown, take it out.
The ingredients for the topping mix together, emphasize the icing on the cake and the cake bake again for 5 minutes.
The best way to cool down overnight.
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