Cheesecake might be the most popular cake in the USA and it is in Germany as well. The American way to make cheesecake is quite different. So I found this recipe here to make a German style cheesecake that you will love. There is only one thing that is odd: you need Quark. This is a milk product that is similiar to farmers cheese. Find substitutes for Quark at the end of the recipe.
Make the Crust
1 1/2 cups flour, all purpose
1 tsp baking powder
pinch of salt
2 tsp vanilla-sugar, Dr. Oetker preferrably – find it here: Dr. Oetker Original Vanilla Sugar, 6 Individual Packets Included
or make it by mixing sugar with vanilla seeds from a vanilla bean
1 tbs lemon zest
1/4 cup granulated sugar
3/4 stick or 100g butter
Make the Filling
3 egg yolks
3/4 cup granulated sugar
2 tsp vanilla-sugar
3/4 stick or 100g butter, very soft, at room temperature
6 oz. heavy cream
17 oz. or 500g Quark – that is a light yogurt type cream cheese – click here to find out how to make Quark
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt
– Mix flour with baking powder, sift it in a bowl, add salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and the beaten egg; knead the dough until it is very smooth.
– Wrap dough into foil or plastic bag and place in fridge for 30 min – 1 hour.
– Preheat oven to 300 degrees F (150 C). Grease a 9 or 9 1/2-inch spring form.
– Roll out the dough on a well-floured baking board, form it into a ball again and roll it out a second time (important).
– Place dough on bottom of the spring form, and press it up the sides almost to the top. Set aside.
– Beat the egg yolks with sugar and vanilla-sugar until foamy. Add the softened butter and beat well again, add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and very well mixed.
– Beat egg whites with the salt until very firm, add very gently the quark mixture and sifted cornstarch a little at a time.
– Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth.
– Trim the dough, leaving about 1 inch (2 1/2 cm).
– Bake for 50 to 60 minutes (longer if necessary) until well risen and golden. Turn oven off and let it sit in the oven for 15 min. Cool off very well (like 1 hour at room temperature). Then release from spring form.
Cake will sink in the middle a bit when taking it out of the oven.
Quark Substitutes (it’s worth it to get quark or make your own; I always use Vermont quark, expensive though but good)
- Farmer’s cheese
- Purée cottage cheese in a blender or food processor,
- Purée eight parts of ricotta cheese with 1 part of sour cream in a food processor