German Cheesecake (Quarkkuchen)
This is the recipe for cheesecake like Hubby's mum makes it (and I do as well :o)
The base is made of sweetcrust pastry (Mürbeteig):
200 g flour
80 g sugar
100 g butter
1 egg yolk
1 large pinch of baking powder (optional)
Mix all ingredients, but don't knead too long or the dough will get hard at baking.
Take a springform pan (~ 26-28 cm diameter), grease it, and then use about two thirds of the dough for covering the bottom and about one third for covering the side.
The filling consists of:
200 g sugar
170 g butter
1000 g curd cheese (Quark)
4 eggs
1 table spoon flour
1 package vanilla flavored custard powder (instant pudding mix containing cornstarch and vanilla extract)
a splash of lemon juice (optional)
Mix the sugar and the soft or melted butter. Add eggs and flour and custard powder (make sure it doesn't go lumpy). Finally add the curd cheese, and if you like, some drops of lemon juice. If the curd cheese is too dry (low fat quark), you can also add a bit of cream.
The raw mix should already have a nice taste, or the finished cake won't taste well either.
If you want it fluffier, you can separate the eggs, beat the whites fluffy and fold them into the mix at the end.
Fill the cheese mix in the springform and bake the cake at middle heat (~160°C) for about 60-70 minutes.
Cheese cake is a bit fickle, and each oven is different, so it'll probably need some trial and error to find the temperature and baking time that works best. If it's too hot, the cake will get dark on top too quickly while it's still liquid inside. (If this happens, cover the cake with paper, then it'll darken a bit slower.)
If the temperature is too low, it'll take too long for baking and the cake gets dry.
You can test if the cake is finished by sticking a wooden toothpick (or something similar) into the cake. If it comes out clean (without filling sticking to it) it's finished.
The base is made of sweetcrust pastry (Mürbeteig):
200 g flour
80 g sugar
100 g butter
1 egg yolk
1 large pinch of baking powder (optional)
Mix all ingredients, but don't knead too long or the dough will get hard at baking.
Take a springform pan (~ 26-28 cm diameter), grease it, and then use about two thirds of the dough for covering the bottom and about one third for covering the side.
The filling consists of:
200 g sugar
170 g butter
1000 g curd cheese (Quark)
4 eggs
1 table spoon flour
1 package vanilla flavored custard powder (instant pudding mix containing cornstarch and vanilla extract)
a splash of lemon juice (optional)
Mix the sugar and the soft or melted butter. Add eggs and flour and custard powder (make sure it doesn't go lumpy). Finally add the curd cheese, and if you like, some drops of lemon juice. If the curd cheese is too dry (low fat quark), you can also add a bit of cream.
The raw mix should already have a nice taste, or the finished cake won't taste well either.
If you want it fluffier, you can separate the eggs, beat the whites fluffy and fold them into the mix at the end.
Fill the cheese mix in the springform and bake the cake at middle heat (~160°C) for about 60-70 minutes.
Cheese cake is a bit fickle, and each oven is different, so it'll probably need some trial and error to find the temperature and baking time that works best. If it's too hot, the cake will get dark on top too quickly while it's still liquid inside. (If this happens, cover the cake with paper, then it'll darken a bit slower.)
If the temperature is too low, it'll take too long for baking and the cake gets dry.
You can test if the cake is finished by sticking a wooden toothpick (or something similar) into the cake. If it comes out clean (without filling sticking to it) it's finished.