This product is brought only on a firm order basis, exclusively at the customer's request.

Delivery is made in 10 to 20 working days, depending on the level of crowding and the legal holidays of that period.

According to GEO 34/2014, art. 16 lit. c, the product cannot be returned, as it is not normally stocked and is brought especially for you.

Please order only if you agree to these terms.

• FOR THE PERFECT CHEESE CAKE: With the cheesecake aid from RUF, anyone can quickly and easily prepare a delicious cheesecake
• Flavorless & Gluten Free Whipped Cream is used to stabilize and strengthen cheesecake batters & protect the cake from collapsing - so the cake always succeeds
• EASY TO PREPARE: One sachet is enough for 250 ml of milk and 750 g of low-fat quark. The recipe for a classic cheesecake can be found on the back of the bag
• INDIVIDUAL NOTE: Cheesecake can be flavored with ingredients such as fruit or nuts. The help is also suitable for unusual cheesecake creations, such as cheesecake without a base
• RUF: Happy baking!
  

Product description

Our cheesecake helper stabilizes the cheesecake so it doesn't collapse after baking. It can also be baked without a base.

ingredients

Ingredients: Starch, modified starch, flavor. May contain traces of EGGS, MILK, SOY and HAZELNUTS.

Instructions for use

You also need: For the base: 200 g wheat flour 1 teaspoon RUF baking powder 75 g margarine 75 g sugar 1 sachet RUF vanilla sugar 1 egg (size M) For the cheesecake mixture: 750 g low-fat quark 150 g sugar 4 egg yolks 4 egg whites 1 sachet RUF vanilla sugar 3 4 drops baking flavor lemon RUF 250 ml (1/4 l) milk (1.5% fat)
Method of preparation: Base: Place the ingredients for the base in a bowl and mix with an electric hand mixer (dough hook) to form a dough. Spread 2/3 of the dough on the base of a spring form (Ø 26-28 cm). Form a roll from the remaining dough, press to the edge of the spring form and press down to create a border about 3cm high.

Cheese mixture: Mix the low-fat quark, 2/3 of the sugar, egg yolk, vanilla sugar, and baking flavor in a bowl with an electric hand mixer (beater) until smooth. Add the milk and cheesecake batter and mix well. In a second bowl, beat the egg whites with the remaining sugar until stiff and incorporate into the mixture. It spreads evenly over the base. Bake: Bake the cake on the middle rack of the preheated oven. Once baked, immediately remove the cheesecake from the edge of the springform pan with a knife and leave to cool. Top/bottom heating: approx. 175 °C Fan oven: approx. 160 °C BAKING TIME: approx. 70 minutes