Real German Cheesecake
Ready In: 2 hrs
Serves: 12
Ingredients
dough for a 26cm springform
- 150 g flour
- 1⁄2 teaspoon baking powder
- 1 (1/3ounce) package vanilla sugar or 1⁄2 teaspoon vanilla extract
- 70 g sugar
- 1 egg yolk
- 1 tablespoon heavy cream
- 70 g butter
cheese filling
- 750 g low-fat Quark cheese
- 1 (1/3ounce) package vanilla sugar or 1⁄2 teaspoon vanilla extract
- 1 tablespoon flour
- 1 tablespoon vanilla pudding mix (or substitute with 1/2 tsp vanilla extract and 1tsp cornstarch)
- 1⁄2 lemon, zest of
- 3 egg yolks
- 200 g sugar (or less)
- 80 ml heavy cream
- 100 g soft butter
- 4 egg whites
- 1 pinch salt
Directions
- preheat oven, see tips on temp below.
- Dough: sift flour with baking powder.
- add remaining ingredients, butter last and thoroughly knead to form soft dough (with machine or manually), press into bottom and about 3/4 inch up sides of springform coated with butter, and pierce with fork to prevent bubbles when baking. Put in fridge to chill while preparing filling.
- Filling: beat egg whites with a pinch of salt until stiff, when cutting with a knife the cut should be visible and not disappear.
- set aside.
- combine all other ingredients very thoroughly.
- fold in egg whites slowly (I prefer doing this by hand with a plastic spatula).
- pour into springform and bake at slow heat for about 1.5 hours.The temperature totally depends on your oven. My oven bakes very hot so I set it to 280-290°F I think the recommended temp is 300-325°F.
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