Recipes, Uncategorized

Quark Cheesecake

For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar
3/4 stick butter

For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick butter, very soft and at room temperature
6 oz. heavy cream
17 oz. (500g) Quark
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt
For the Crust:
Sift the flour, stir in baking powder, salt, vanilla-sugar, lemon peel and sugar, rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.

Preheat oven to 300° F. You will need a 9 or 9 1/2-inch spring form pan.

Roll out dough on a well-floured work surface, then form it into a ball again and roll it out a second time. Place dough in bottom of 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside.

For the Filling:
Beat egg yolks with sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well,  add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and thoroughly combined.

Whisk the egg whites with the salt until very stiff, very gently fold in the quark mixture, adding the sifted cornstarch a bit 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 approximately 1 inch. Bake in preheated 300° F oven for 50 to 60 minutes (longer if necessary) until well risen and golden – it resembles a soufflé at this point (It will sink in the middle quite dramatically – don’t worry, this is expected). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes;  remove from the oven, cool for an hour at room temperature, and refrigerate for several hours before releasing sides of pan and serving, (it can be prepared the day before). This cheesecake is very nice served with sliced strawberries, or a raspberry sauce and a delicious glass of Tosca Prosecco. Keep cheesecake stored in the refrigerator, covered.

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