Dr. Oetker cheesecake aid

Dr. Oetker cheesecake aid

The very popular and delicious typical German cheesecake succeeds with Dr. Oetker cheesecake always helps and is also very time-saving.
Dr. Oetker Cheesecake Help is prepared with fresh ingredients such as quark (in the USA with sour cream) and egg white and can be varied with selected raisins, for example.

It's that easy:
Cheesecake with Cheesecake Help Prepare about 12 pieces: Grease the bottom of the springform pan. Preheat oven. Top / bottom heat: around 170C hot air: around 150C Kneading dough: mix flour with backin in a mixing bowl. Add the rest of the ingredients and use a mixer (dough hook) to form a dough, first on the lowest, then on the highest setting. Roll out 2/3 of the dough on the springform pan and prick several times with a fork. Place the edge of the springform pan around it. Shape the rest of the dough into a roll. Place the rolling pin on the dough base as the edge and press it against the mold so that a 3 cm high edge is created. Cheese mixture: Beat egg whites with 1/3 of the sugar until stiff. Note: Beat so stiffly that a knife cut remains visible. Mix the egg yolks with the remaining sugar, quark, vanilla sugar, finesse and milk in a mixing bowl with a mixer (stirring sticks) on the highest setting for 1 minute until smooth. Stir in cheesecake help, then fold in egg whites. Smooth the cheese mixture into the mold. Put the tin on the wire rack in the oven. Insert: lower third Baking time: approx. 70 min. Let the cake stand for approx. 10 min. In the switched off oven. Loosen the springform rim and let the cake cool in the form on a wire rack. Tip from the experimental kitchen Stir 100 g of raisins into the cheese mixture as desired.n.

Manufacturer:
Dr. August Oetker Nahrungsmittel KG, Lutterstrasse 14, D-33617 Bielefeld

Ingredients:
Starch, modified starch, flavor (with milk sugar)

Allergenic ingredients: milk sugar (lactose)

Nutritional information per 100g package content