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Recipe of: © Monsieur Cuisine

Upside down cheesecake

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12 slices
Ready in: 1:10 h
Preparation time: 10 min.
Created on: 29.11.2018



  • 150 g butter, in pieces
  • 150 g plain flour (type 405)
  • 3 eggs (large)
  • 100 g sugar
  • 15 g cream of tartar
  • 1 pinch of salt
  • 1 tsp vanilla extract


  • 80 g butter, in pieces
  • 500 g low-fat quark (0.2% fat)
  • 3 eggs (medium)
  • 100 g sugar
  • 1 pinch of salt
  • juice of 1 lemon (80 g)
  • 20 g cornflour
  • 1 tsp vanilla extract


  • fat for the tin
  • 1 tbsp icing sugar for dusting


Per slice:

  • calorific value
    1369 kj / 327 kcal
  • protein: 11 g
  • carbohydrates: 29 g
  • fat: 19 g
Preparation time
10 min.
Ready in
1:10 h
  1. Pre-heat the oven to 180 °C and grease the tin.
  2. Then put all the ingredients for the sponge into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 3/50 °C. Then pour the mixture into the tin and clean the blender jug.
  3. Then, with the measuring beaker in place, melt the butter for the quark mixture for 3 minutes/speed setting 1/50 °C.
  4. Add the remaining ingredients for the quark mixture and, with the measuring beaker in place, mix for 30 seconds/speed setting 5.
  5. Carefully spread the quark mixture on the sponge layer. It doesn’t matter if the 2 mixtures mix together slightly as the 2 layers will swop places in the oven anyway.
  6. Bake the cake for 1 hour. After about 15 minutes the sponge mixture will rise and the quark layer will begin to sink.
  7. If the cake starts to get too brown, cover it with aluminium foil. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Leave the cake for 15 minutes in the switched-off oven, then take it out and allow it to cool in the tin.
  8. Serve dusted with icing sugar, if desired.


Bon appétit with Monsieur Cuisine