Käsekuchen: German Cheesecake
This German version of cheesecake sports a rolled crust and uses quark instead of cream cheese. It’s delicious!
Ingredients
Crust Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 teaspoons vanilla-sugar
- 1 tablespoon zested lemon, yellow part only
- ¼ cup granulated sugar
- 3½ oz cold butter
- 1 egg, lightly beaten
Filling Ingredients
- 3 egg yolks
- ¾ cup granulated sugar
- 2 teaspoons vanilla-sugar
- 3½ oz butter, at room temperature
- 6 oz. heavy cream
- 17 oz. Quark
- 1½ tablespoons cornstarch
- 3 egg whites
- Pinch of salt
Instructions
Make the Crust Instructions
- Sift together the flour, baking powder, salt, vanilla-sugar and and sugar. Add the lemon zest and mix until well combined. Cut in the butter until the flour resembles coarse meal. Pour in the beaten egg and knead until the dough is a smooth consistency. Wrap the dough in plastic and refrigerate for one hour.
- Preheat oven to 300 degrees F.
- On a well-floured work surface, roll out the dough into a large disk. Gather it into a ball again, then roll it out once more. The double rolling helps the dough become easier to work with. Press dough in to the bottom and up the sides of a 9" or 9½" springform pan. Set aside.
Make the Filling Instructions
- In a large bowl, beat the egg yolks, sugar and vanilla-sugar until pale and foamy. Add the butter and beat until incorporated, then add the the heavy cream, beating until mixed well. Finally, add the Quark and stir until the filling is smooth.
- In a small bowl, beat the eggs and pinch of salt at high speed until stiff peaks form. Sprinkle the cornstarch over the top of the cheesecake filling, then gently fold the egg whites into the quark mixture until all fully combined.
- Pour the filling into the prepared crust, shaking the pan gently until the surface is smooth and all air bubbles are released. Trim the top of the dough to within one inch of the filling.
- Bake for 50-60 minutes, until well risen and golden. It will rise like a souffle, but sink upon being moved. This is normal.
- After the cheesecake is golden, turn the oven off, leaving the cheesecake in it for 15 minutes. Then remove the cheesecake to a wire rack to cool for an hour.
- Refrigerate for several hours before releasing the sides of the pan and serving.
- It is best if made a day ahead. Keep the cheesecake covered, in the refrigerator.
