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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla-sugar (see recipe above)
1 tablespoon zested lemon, yellow part only
1/4 cup granulated sugar
3 1/2 oz cold butter
1 egg, lightly beaten
For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3 1/2 oz butter, at room temperature
6 oz. heavy cream
17 oz. Quark (see note below for Quark substitutions, if needed)
1 1/2 tablespoons cornstarch
3 egg whites
Pinch of salt
For the Crust:
Sift together the flour, baking powder, salt, vanilla-sugar and and sugar. Add the lemon zest and mix until well combined. Cut in the butter until the flour resembles coarse meal. Pour in the beaten egg and knead until the dough is a smooth consistency. Wrap the dough in plastic and refrigerate for one hour.
Preheat oven to 300 degrees F.
On a well-floured work surface, roll out the dough into a large disk. Gather it into a ball again, then roll it out once more. The double rolling helps the dough become more easy to work with. Press dough in to the bottom and up the sides of a 9 or 9 1/2 inch springform pan. Set aside.
For the Filling:
In a large bowl, beat the egg yolks, sugar and vanilla-sugar until pale and foamy. Add the butter and beat until incorporated, then add the the heavy cream, beating until mixed well. Finally, add the Quark and stir until the filling is smooth.
In a small bowl, beat the eggs and pinch of salt at high speed until stiff peaks form. Sprinkle the cornstarch over the top of the cheesecake filling, then gently fold the egg whites into the quark mixture until all fully combined.
Pour the filling into the prepared crust, shaking the pan gently until the surface is smooth and all air bubbles are released. Trim the top of the dough to within one inch of the filling. Bake for 50-60 minutes, until well risen and golden. It will rise like a souffle, but sink upon being moved. This is normal.
After the cheesecake is golden, turn the oven off, leaving the cheesecake in it for 15 minutes. Then remove the cheesecake to a wire rack to cool for an hour. Refrigerate for several hours before releasing the sides of the pan and serving. It is best if made a day ahead. Keep the cheesecake covered, in the refrigerator.
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GERMAN CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons vanilla-sugar (see recipe above)
1 tablespoon zested lemon, yellow part only
1/4 cup granulated sugar
3 1/2 oz cold butter
1 egg, lightly beaten
For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3 1/2 oz butter, at room temperature
6 oz. heavy cream
17 oz. Quark (see note below for Quark substitutions, if needed)
1 1/2 tablespoons cornstarch
3 egg whites
Pinch of salt
For the Crust:
Sift together the flour, baking powder, salt, vanilla-sugar and and sugar. Add the lemon zest and mix until well combined. Cut in the butter until the flour resembles coarse meal. Pour in the beaten egg and knead until the dough is a smooth consistency. Wrap the dough in plastic and refrigerate for one hour.
Preheat oven to 300 degrees F.
On a well-floured work surface, roll out the dough into a large disk. Gather it into a ball again, then roll it out once more. The double rolling helps the dough become more easy to work with. Press dough in to the bottom and up the sides of a 9 or 9 1/2 inch springform pan. Set aside.
For the Filling:
In a large bowl, beat the egg yolks, sugar and vanilla-sugar until pale and foamy. Add the butter and beat until incorporated, then add the the heavy cream, beating until mixed well. Finally, add the Quark and stir until the filling is smooth.
In a small bowl, beat the eggs and pinch of salt at high speed until stiff peaks form. Sprinkle the cornstarch over the top of the cheesecake filling, then gently fold the egg whites into the quark mixture until all fully combined.
Pour the filling into the prepared crust, shaking the pan gently until the surface is smooth and all air bubbles are released. Trim the top of the dough to within one inch of the filling. Bake for 50-60 minutes, until well risen and golden. It will rise like a souffle, but sink upon being moved. This is normal.
After the cheesecake is golden, turn the oven off, leaving the cheesecake in it for 15 minutes. Then remove the cheesecake to a wire rack to cool for an hour. Refrigerate for several hours before releasing the sides of the pan and serving. It is best if made a day ahead. Keep the cheesecake covered, in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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