Cheesecake based on Quark

Living in the U.K. sometimes makes me feel homesick and I miss classics from Germany like a classic German cheesecake for example. I tried to make some with the Quark I found here but usually the Quark here has much lower fat contents than the classic one one would buy in Germany and it just never tasted completely right. So last weekend I refined my recipe and came up with an exquisit recipe tasting quite like at home.

Shortcrust pastry:

250 g flour (I often use wholemeal flour or a mix of white and wholemeal flour)
125 g cold butter/Stork in small pieces
pinch of salt
lemon zest of one untreated lemon
30 g sugar
a bit of honey
1 egg
1-5 tables spoons water (depending on your flour)

Knead everything together until the dough is crumbly and you can’t see any butter left

2. Fill into your baking tray and distribute evenly ~5 mm thick (if you want your cheesecake without fruit you don’t have to blind bake than jump directly to Filling) pinch lots of holes with a fork into the bottom part of your dough in the baking tray and cover with baking paper and fill with some baking beans or peas to blind bake

3. Blindbake in the pre heated oven at 180˚C for 10 min

4. Than add in drained slices from one tin of Mandarins

Filling:

1 tin of Mandarins
3 eggs
100 g sugar
40 g rice flour
1 Vanilla pod
250 g Mascarpone
110 ml Rapeseed oil
little bit of honey
500 g Quark 0% fat
125 ml Milk

Separate the eggs
Make some beaten egg white (snow) and put to side
Beat the egg yolks with the sugar until foamy
Gradually add rice flour, the inner bit of the vanilla pod (slice open with a sharp knife on one side fold open and get all the delicious seeds by rubbing your knife along it with the blunt side [I usually keep the rest of the vanilla pod and stick it in a jar full of sugar to aromatise the sugar :-)])
Add mascarpone and oil
And a bit of honey
Beat until one mass
Add quark and milk whilst still whisking
Carefully and slowly whisk in your pre prepared beaten egg white (snow) without loosing its volume
Carefully add your filling into your baking tray on top of your Mandarin slices

Bake for 90 min in the pre heated oven at 180˚C.

If the top of your filling gets to dark put aluminium foil on top and keep baking.

Your cake tastes best if you eat it after cooling down and on the next day cheesecake tastes even better in my opinion. If you try it let me know hope you like my recipe.

Guten Appetit!

Schlagwörter » Käsekuchen

Exquisit German Cheesecake