Ein Kilo Quark zum verlieben

„Ich habe heute einen Käsekuchen gebacken!“
„Einen Käsekuchen oder einen Cheesecake?“
„Einen deutschen natürlich!“
„Das ist auch echt der beste.“
So läuft es meistens ab, wenn man einen Käsekuchen zu einer Feier mitbringt. Am Ende ist alles natürlich nur Geschmackssache, aber es scheint so, als würde der deutsche Käsekuchen einen sehr starken Vorrang haben. Der Unterschied zwischen den Beiden? Ein Mürbeteig für den deutschen, ein Keksteig für den amerikanischen, so groß ist der Unterschied nicht. Aber das Herz ist am wichtigsten: wo die Amerikaner meist Frischkäse benutzen, und den Kuchen oftmals nicht backen, besteht das Herz des Käsekuchen aus sahnigen, reichen, einzigartigen Quark, und das macht den ganzen Unterschied. Hat man den luftigen aber auch gleichzeitig deftigen Kuchen einmal probiert, gibt es keinen zurück: wenn es mal wieder Käsekuchen geben soll, dann kann es nur noch dieser sein.


Für den Mürbeteig:

  • 240 g Mehl
  • 80 g Butter
  • 100 g Zucker
  • 1 Ei
  • 1 Packung Vanillezucker
  • 1/2 Packung Backpulver

Für die Füllung:

  • 1 Kilo Speisequark (man kann eine Mischung aus 20% und 40% machen, oder einfach nur 40%, je nach Geschmack)
  • 250 g Zucker
  • 1 Packung Vanillezucker
  • 1 Packung Vanillepudding (Pulver)
  • 5 Eier


Der Teig

Schmelze die Butter ein, und mische sie dann mit alle anderen Zutaten gut zusammen. Der Teig soll nicht zu klebrig sein.

Verteile den Teig in einer 26 cm Springform. Man kann kleine Teigkugeln formen und die dann anschließend gut in die Form zerdrücken. Der Teig soll auch nicht zu dick werden, sonst bleibt nicht genug für den Rand!

Die Füllung

Trenne die Eier. Das Eiweiß kommt in einer Schüssel, das Eigelb wird mit dem Zucker und den Vanillezucker gut verrührt.

Dann kommt der Vanillepudding zur Eigelb-Zucker-Mischung hinzu, und anschließend kannst du da den Quark unterrühren, bis es keine Klumpen mehr gibt.

Tu etwas Salz zu den Eiweißen hinzu und schlage sie mit einem Schneebesen, bis sie steif sind. Dann kannst du die vorsichtig mit der Quarkmischung verrühren.

Dann kannst du den Teig in die Springform geben. Damit alle kleinen Luftblasen zur Oberfläche kommen, solltest du die Form mehrmals auf den Tisch (oder auf irgendeine feste Oberfläche ^^) hauen. Dann wird auch die Kuchenoberfläche regelmäßiger.

Backe den Kuchen erst 50 Minuten bei 180°C, dann kannst du ihn noch 15 Minuten bei offener Ofentür weiter backen. Lass ihn nach dem Backen erstmal ein bisschen im Ofen runterkühlen, dann kannst du ihn auch rausnehmen.

Der Kuchen schmeckt am besten am nächsten Tag, wenn er eine ganze Nacht im Kühlschrank verbracht hat 😉

Categories: Kuchen

15.549 Replies to “Käsekuchen”

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