Daily Archives: October 9, 2014

German Cheesecake – Käsekuchen

 Last weekend I went shopping to the local supermarket and found a dairy product which was new to me – fromage fraise (quark). So, I bought the quark in the hope of finding a recipe and use it somehow. I was browsing the net, when stumble upon the info that Germans making their cheesecake version and using quark; even though I use Jamie Oliver’ cheesecake recipe most of the time, I decided to try new recipe without hesitation. And what do you think! The cheesecake turned out golden and very fluffy, but after setting in the fridge it fell down.. The texture was creamy and tender, and it reminded me the bake with cottage cheese from my childhood. So, if you are not fun of heavy and over-sugary cheesecakes, it’s your option! I will make it again for sure.German Cheesecake

German Cheesecake - Käsekuchen

Ingredients for 22cm baking pan

170g all-purpose flour
1/2 tsp baking powder
a pinch of salt
1 tsp vanilla extract or vanilla sugar
1 Tbsp granulated sugar
70g butter
1 egg
600g quark
3 eggs, separated yolks and whites
150g granulated sugar
80g butter, at room temperature
1/2 lemon, grated zest, optional
180ml heavy cream
vanilla bean, seeds
1 tbsp cornstarch
1 tsp lemon juice
a pinch of salt
  • Crust. Sift the flour in a big mixing bowl, add baking powder, salt, vanilla, sugar and mix. Add butter and egg, knead until smooth. Cover the dough and keep in the fridge for 30 minutes.
  • Filling. Beat egg yolks with sugar and vanilla until pale. Add butter, lemon zest and beat again. Add heavy cream and quark and stir to combine. Beat egg whites with salt and lemon juice until stiff; then gently fold into the quark batter along with cornstarch, adding a little at a time.
  • Line the baking pan with paper. Roll out the dough into 30cm circle, or simply place it in the baking pan and press it, pushing it up the sides to make a rim.
  • Pour the filling over crust and smooth with spatula.
  • Bake in preheated 160C oven for 45-55 minutes until the top is golden and the filling set. If the top browning too much, cover with a piece of foil.
  • Cool the cheesecake at the room temperature, then cover and refrigerate for 3-6 hours or overnight.