Traditional German Cheesecake
My dear friend +Kyla Myers
asked me to make a classic German Cheesecake for her. Your wish is my command, sometimes :)
This recipe does not use pudding like many current recipes do. It is a pure and simple type of cake. The German version of cheesecake is rather different compared to the American version. The texture is most similar to a ricotta-based cheesecake. It's not as creamy, but has more of a dense texture. It's somewhat sweet, but a lot less than American versions. The crust isn't made with Graham crackers, but with butter-shortbread dough. All in all, it is a delightful cake that will have you wanting for more combined with a nice cup of tea or fresh coffee.Ingredients
9 oz / 250g all-purpose flour
4½ oz / 125g butter
pinch of salt
1 oz / 30g sugar
2-3 Tbs of cold water water
1/2 tsp baking powder
2 egg yolks
10g 0.35oz of melted unsalted butter (cooled down again)
150 g/5.29 oz of sugar
Juice of half a lemon (and zests too if you want to)
200g/ 0.85 cups heavy cream
1 kg/35 oz regular, low-fat quark. (http://en.wikipedia.org/wiki/Quark_%28cheese%29
50g/1.8 oz of cornstarch
2 egg whites, beaten
1 Tbs of vanilla extract
1 pinch of saltMise en Place
- In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
Add egg and water. Then knead with your hands just until the dough is
- Wrap in plastic foil and place in the refrigerator for at least half an hour.
- Grease a 11 inch / 28cm spring form with butter and put it aside.
- Preheat oven to 350°F / 180°C.
- Combine the quark, cream, sugar, egg yolks, lemon juice (zest) and the salt. Mix well. Then add the butter, the vanilla extract and afterwards add the starch. Mix well again.
- Roll out the dough, then press it into the bottom and the up sides of the spring. Make sure to poke a few holes into the bottom using a fork. The corners should be closed and the dough on the sides of the spring form can be very thin.
- Beat the egg whites stiff and carefully fold them into the quark mix
- Pour the mix into the form and spread the cake filling evenly using a spatula or pastry scraperPreparation
Put the cake into the oven (lower third) and bake for about 50 minutes or until the dough starts to golden lightly, turn off the heat and let it remain in the closed oven for about 15 more minutes golden enough – it resembles a soufflé at this point (It will sink in the middle, it’s supposed to do this).
Remove from the oven and let sit for at least half an hour before you carefully remove the outer ring of the spring form. Let it cool down completely and enjoy this cake from Germany.Bon Appétit
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