Prep 20 mins
Cook 1 hr
This recipe came from my Oma, my German grandmother from Hannover. The original was in grams, but fortunately my mum translated it into cups for me. It is different from a North American cheesecake, less thick and creamy, with a different flavour entirely.
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄3 cup sugar
- 1 egg yolk
- 1 tablespoon milk
- 1⁄4 cup butter
- 2 lbs Quark (German cream cheese, similar to ricotta)
- 1 tablespoon cornstarch
- 2 tablespoons custard powder (heaping Tbsps, Bird's custard)
- 2 egg yolks
- 3⁄4 cup sugar, divided
- 1 drop lemon flavoring
- 1 1⁄2 cups milk
- 3 egg whites
- 2 cups raisins or 2 cups cherries, well-drained
- Preheat oven to 350F.
- Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
- Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
- Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
- Bake for 60 minutes.
I used this recipe for my first ever attempt at making a cheese cake. I chose the German Cheese Cake since I was born in Germany and love their cheese cakes. It turned out terrific. I noticed one comment that said it was runny. Mine was not so all I can say is that the writer made an error somewhere.
Absolutely horrible the quantities are all wrong. The filling was far to watery and the texture after baking was like scrambled eggs. Do not try this.