Wednesday, April 8, 2009

German Cheese Cake

If there is some food I'm really addicted to, then it is German Cheese Cake. There is nothing better than a true classical German Cheese Cake. And it has to be made with Quark.

German Cheese Cake
© All rights reserved, Thorsten Kraska, 2009

120 g butter (unsalted, soft)
300 g sugar
4 eggs (medium sized)
1 kg Magerquark (squeezed)
1 package Vanilla Pudding (for 500 mL milk)
1/4 tsp. baking powder
1/2 tsp grated lemon peel
1 dash salt

12 wedges
1 springform (26 cm in diameter)

You need squeezed Quark. The Quark you can buy is too moist. Put Quark into a suited cloth and squeeze as much fluid out of Quark as possible. To get 1kg Magerquark you will need about 1.25 Magerquark. For this recipe you will need Magerquark, which has a fat content of less than 10% in dry mass.

Preheat oven (175 C). Grease baking form or line it up with baking paper.

Mix butter and sugar at high speed until foamy. Add one egg and mix for about 1 minute. Repeat with other three eggs. Add other ingredients and mix until well blended.

Put dough into spring form and bake for 15 minutes. Then take it out of the oven and let it rest for 10 minutes at room temperature.

After 10 minutes put it back in the oven and bake for another 60 to 70 minutes or until done. When cake gets too dark cover it with aluminum foil.

Let cake cool in form for about 15 minutes. Then take it out of form and let it cool completely.

Before serving you can dust it with powdered sugar.


Simones Kitchen said...

Thanks for sharing the recipe Thorsten! Quark is quite common in Holland as well but we tend to make the non-baking variety. I think this is a very interesting twist on the original cheesecake, as I am not that fond of the taste of the american cheesecakes, so I think I will try this instead!

Rurie said...

Guten tag Thorsten,

Finally you got a blog :) congrats and I will definitely come back here now and then to check your recipes and fab pictures :)

Susan said...

Lovely. Though I adore cheesecake, I've never been fond of the typically heavy, sometimes soggy and tough crust - a waste of calories and time. We can get quark here in the States, too, in specialty markets.

Thanks for the recipe.

Thorsten said...

Simone, this recipe is maybe the "typical" German cheese cake: baked and using Quark.

Welcome Rurie.

Welcome Susan. I like this variation too, no dough, just the pure cheese cake.

Jescel said...

Yum.. oh how I miss this. too bad i haven't found quark here in my neck of the woods.