Ingredients for about 12 pieces

  • 1 kg of lean quark
  • 200 g soft butter
  • 300 g of sugar
  • 6 eggs
  • 6 tbsp durum wheat semolina
  • 2 tablespoons of lemon juice
  • 1 packet of custard powder
  • 2 teaspoons of baking soda
  • 1 packet of Bourbon vanilla sugar
  • 1 pinch of salt
  • Butter and breadcrumbs for the mold
  • 2 tablespoons powdered sugar


  1. Drain cottage cheese on a sieve. Beat butter and sugar until creamy. Separate eggs, stir in egg yolks one after the other. Stir in cottage cheese, semolina, lemon juice, custard powder, baking powder and vanilla sugar.
  2. Beat the egg whites with salt until stiff and place under the mass. Grease a springform pan (26 cm Ø) with a little butter and sprinkle with crumbs. Add the mixture, smooth it out. Bake for 30 minutes in a hot oven (170 degrees, second from below). Remove from the oven, with a long flexible knife from the edge, so he does not collapse so much after baking.
  3. Bake cake for about 30 minutes, cover the last 15 minutes with baking paper. Switch off the oven, open the door slightly, possibly interpose a cooking spoon handle. Cool, dust with icing sugar.

Our tips

With these tips, the cheesecake succeeds particularly well:

  • Be sure to use a leak-proof baking pan
  • For a golden surface coat the cake about 10 minutes before the end of the baking time with sweetened milk
  • Bake the cake in the lower third of the oven with not too much heat
  • If you have frozen the cake, thaw it in the refrigerator to keep its creaminess