German Cheesecake

I lived in Germany for a short period years ago.  It’s bread and cakes are wonderfully nice.  German cheesecake is made from a soft white cheese, quark.  It is much lighter than cream cheese.   It won’t fill you up easily.  Unfortunately, it is unique in the country and hard to find anywhere else in the world.

Quark is available in Great, the only supermarket I know so far. Let me try the first quark cheesecake in Hong Kong.  I went for 1/3 of the recipt I found.  The base is one for sweet pastry.  It is good but I will look for a more crispy one next time.    Extra pastry was put around to make a higher wall.  The cheese tasted refreshing as I incorporated quite a bit lemon zest.  It is soft and light.  Mom and I shared two pieces.  And we still had for more food.

Crust
80g flour          40g butter          pinch of salt
7g sugar          2/3 egg yolks          1 tablespoon water

Filling
250g quark          20g butter          40g sugar          1-1/3 egg yolks          1-1/3 egg whites          vanilla extract
lemon zest and juice          pinch of salt

  • Combine flour, sugar and salt, then cut in the cold butter
  • Add egg yolks and water. Then knead it just until the dough is smooth
  • Wrap in plastic foil and place in the refrigerator for an hour+
  • Preheat oven to 180°C
  • Roll out the dough & press it into the bottom and the sides of a 16cm cake pan
  • Combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Blend well and add the melted butter
  • Beat the egg whites to stiff peaks and fold into the quark mixture gently
  • Pour mixture into the spring form
  • Bake for 40-50 minutes or until a cake pin comes out clean
  • Let the cake cool in the oven with opened door for 15-20 minutes
  • Refrigerate it after it has been cool completely
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