"Bottomless" cheese cake
Well, bottomless applies here in the true sense of the word, should not mean that he tastes bottomless bad ...
Why should that be good? For people who just like the filling - not the ground at all - and for people (from someone like that I have the recipe) who want to save calories, because the dough contains more fat and sugar in comparison! Or for people who have too little flour and no baking soda in the house ;-)
Take your favorite cheesecake recipe (mine follows below) and just leave the floor. Instead, you buttert the Springform thin and gives a 1/2 cm thick layer of breadcrumbs on it.
On this layer comes the normal filling - here is my recipe:
20 g starch (e.g., lunar amine)
30 g of flour
125 g soft butter
150 g of sugar
2 eggs
1/2 l of milk
500 g of low-fat quark
Just mix it together, put it for 1/2 hour and put it on the breadcrumb layer. Bake at 170-180 degrees for 1 hour, allow to cool, done.
