german cheesecake

cheesecake is something i find it hard to pass down… what sounds so american (at least to my mostly american readers, hello!) is in fact something typical german, also. the baked version of the american cheese cake is in fact, in germany, often made with curd (quark). i’ve eaten this cake on numerous family events, as this recipe was passed down from my aunt herta (may god rest her soul). i kind of like the thought that something from her lives on with the collection of well tested recipes…
cheesecake (german style)

ingredients for the shortcrust:
200 g flour
100 g butter
1 egg yolk
1 pinch salt
2 tbsp. sugar
2 tbsp. water
for the cheese mix:
4 eggs, separated
200 g sugar
500 g curd / cheese (translates as ‘curd’, quark, in german)
500 g cream 
20 g corn starch
2 tbsp. vanilla sugar
2 tbsp. lemon zest, grated
1 tbsp. lemon juice
directions:
prepare the shortcrust (e.g. following this recipe) and cool in the fridge for half an hour. grease a spring form and line with the shortcrust pastry and put back in the fridge. preheat the oven to 200 degrees celsius. 
beat the egg yolks in a bowl. add the sugar, slowly, and keep on stirring until the mix is foamy. add the curd and stir to combine. fold in the cream, starch, vanilla sugar, lemon zest and juice. whisk the egg whites stiff and fold in. pour the curd mix into the pastry lined spring form (it should reach the upper rim of the cake). bake for 60 minutes, until the top is slightly golden-brown. remove and leave to cool – however the cake is best consumed still slightly warm.
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