German Cheesecake
Light, fresh and beautifully balanced, this traditional German cheesecake is made with quark for a soft, airy texture and gentle tang. Less sweet and less dense than classic cheesecakes, it’s clean, creamy and effortlessly moreish — the kind of slice you keep going back to.
Ingredients
- 800 gr Quark
- 200 ml Milk
- 100 ml Cream
- 5 Eggs
- 1 Lemon
- 50 gr Unsalted Butter
- 80 gr Vanilla Sugar
- 90 gr Corn Flour
- 1 pinch salt
- 120 gr Granulated Sugar
- 250 gr Sweet Shortcrust Dough
Instructions
- Preheat oven to 220C-425F-mark7.
- Put quark in bowl and mix with milk and cream till smooth. Separate eggs and put egg white in refrigerator. Rinse lemon with hot water, finely grate zest. Cut lemon in half and squeeze the juice in bowl. Melt butter.
- Add egg yolks, melted butter, half vanilla sugar, lemon zest and corn flour to the bowl and stir with wire whisk till smooth.
- Beat cold egg whites with salt and granulated sugar until creamy peaks form, fold though the mixture
- Roll out the dough to a thickness of slightly less than 5mm and place in nonstick spring form. Fill the crust with the mixture and smoothen surface. Place tin in preheated oven for about 5 minutes. Take the tin out from the oven and cut through the skin around the dough crust. Place tin back in the oven for about 15 minutes. Take the tin out again and let the cake sink and place back in the REDUCED HEAT oven 160C-325F-mark3. Let cake bake for another 35 minutes. Sprinkle with vanilla sugar and serf slightly warm.
Notes
German cheesecake tastes especially good slightly warm, but it’s harder to cut that way. If desired you can add 50gr rum-soaked raisins to the quark batter.
