Classic Dutch Oven cheesecake
Served with fresh fruit or icing sugar
Gesamtzeit
1 hrs 30 min.
Zubereitungszeit
30 min.
Schwierigkeit
Simple
| 160 g | flour |
| 50 g | brown sugar |
| 1 packet | vanilla sugar |
| 100 g | softened butter |
| 1 pinch | salt |
| Quantity | ingredient for the filling |
| 600 ml | milk |
| 2 packets | custard powder, vanilla |
| 1 kg | quark, low-fat |
| 200 g | brown sugar |
| 2 | eggs |
| vanilla flavouring | |
| lemon flavouring | lemon zest of one lemon |
| 200 ml | sunflower oil |
All Dutch Oven for Outdoor & at home
Baking in a Dutch oven works just as well as cooking, roasting or braising! Why not try a delicious cheesecake from the cast iron pot? Remember to line the pot with baking paper to make it easier to get the cake out of the Dutch oven and prevent it from sticking.
Preparation with briquettes
Depending on the size, burn approx. 20-24 briquettes and place 2/3 of them on the lid and 1/3 under the Dutch Oven.
Preparation in the oven
For preparation in the oven, preheat the oven to 210°C top/bottom heat.
Preparation
For the base, mix the flour with the sugar and add a pinch of salt. Make a shortcrust pastry with the butter - it is best to use your food processor or a hand mixer for this.
Now line the base of the Dutch oven with it and prick the base a few times with a fork. Bake the base for a quarter of an hour in the preheated oven or over the preheated briquettes. For the latter option, place the lid including 2/3 of the briquettes on the Dutch Oven.
Mix approx. 100 ml of the milk with the two packets of custard powder. Mix the quark with the sugar and eggs and add the custard powder mixture. Mix the quark with the lemon zest, the remaining milk and the oil. Stir until the oil has been properly folded into the quark.
Once you have removed the cake from the oven or from the briquettes, you can now add the quark mixture. Reduce the heat of the oven to 170°C or remove a few briquettes. If you are baking with briquettes, place the lid with the briquettes on the Dutch oven cheesecake. Now bake the cake for around an hour.
You can use a wooden stick to check whether the mixture is firm. If the mixture sticks to the stick, the cake is still too liquid. Check again after approx. 10 minutes to see if the cake is ready.
Sweet treats from the Dutch oven are the perfect end to outdoor cooking, but the cheesecake can also be baked in the oven in a cast iron pot at home. Serve the finished cake with a little icing sugar or fresh fruit. Alternatively, you can puree the fruit and pour it over the cake.
