Cream cottage pie

Name: cream cottage pie
Cook time: 30 min
Total time: 180 min
Yield: 12
Ingredients: 250 g wheat flour; 1 tl baking powder; 200 g white caster sugar; 125 g cold butter; 5 medium sized egg; 1 mespoint cinnamon; 2,5 el Pernod liquor; 1 lemon; 8 g vanilla sugar bag; 300 g half full quark; 250 g cream cheese natural; 3 el cornstarch

Spanish tart with caster sugar, butter, eggs, Pernod, lemon, vanilla sugar, half-baked curd cheese, cream cheese and cornstarch.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 mixer

Directions

Sift the flour, the baking powder, the caster sugar and a pinch of salt over a bowl.
Add the butter and cut the butter into pieces with 2 knives.
Add the egg, cinnamon and the Pernod and knead into a cohesive dough. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
Preheat the oven to 175 ° C.
Clean the lemon. Grate the yellow skin of the lemon, halve and squeeze a half.
Grease the spring form. Press the dough evenly over the bottom and against the walls of the spring form.
Beat with a mixer the rest of the eggs, sugar and vanilla sugar into an airy mixture.
Add the lemon juice and rasp, the cottage cheese, cream cheese and cornflour and continue to beat until a smooth mixture is formed. Pour in the spring form.
Fry the cheesecake in the middle of the oven for approx. 90 minutes. Allow the cake to cool completely before removing the mold.