Creamy Cheesecake Tort



for this recipe Creamy Cheesecake Tort

Batter Ingredients:

2 eggs (yolks and egg whites separated)
0.5 cup sugar
3 tbsp boiling water
about 0.95 - 1 cup all-purpose flour (225 mL to be exact)
1 pouch Dr. Oetker Vanilla Sugar

Filling Ingredients:

1 cup cold water
2.2 cup cream cheese (500 grams)




Preheat oven to 180 degrees celsius (350 degrees farenheit). Grease and flour a 26 cm (10 and a half inch) spring form or flan pan. Combine egg yolks, 2/3 of sugar, vanilla sugar, and hot water. Beat at high speed of electric mixer until think and creamy. Beat egg whites and remaining sugar to stiff peaks. Fold in egg yolk mixture. Sift flour and baking powder together over egg mixture. Fold in gently. Turn batter into prepared pan. Bake at 180 degrees celsius (350 degrees farenheit) for 25 to 30 minutes. Remove from pan immediately. Cool cake completely.


Beat cheese until smooth. Gradually add mousse and water, adding icing sugar. beat whipping cream in small mixing bowl to soft peak. Fold gently into cheese mixture. Spread mixture on top of cake. Decorate attractively with fruit of your choice. Allow to chill in the fridge for 3-4 hours