German Cheesecake (Käsekuchen)
A light, tangy baked cheesecake made with quark and lemon, with a shortcrust base.
Ingredients
- For the base: 200g plain flour
- For the base: 100g cold butter, cubed
- For the base: 50g caster sugar
- For the base: 1 egg yolk
- For the base: 1 tbsp cold water
- For the filling: 750g quark (from supermarkets)
- For the filling: 150g caster sugar
- For the filling: 4 eggs, separated
- For the filling: 250ml double cream
- For the filling: 40g cornflour
- For the filling: zest and juice of 1 lemon
- For the filling: 1 tsp vanilla extract
- For the filling: pinch of salt
- Icing sugar, to dust
Method
-
Rub the flour, butter and sugar together, mix in the egg yolk and water to make a dough, then wrap and chill for 30 minutes.
-
Heat the oven to 180°C (160°C fan). Roll out the dough and use it to line the base and sides of a greased 24cm springform tin. Prick the base.
-
Beat the quark, sugar, egg yolks, cream, cornflour, lemon zest and juice and vanilla until smooth.
-
Whisk the egg whites with the salt to stiff peaks and fold into the quark mixture in two batches. Pour into the case.
-
Bake for 1 hour to 1 hour 10 minutes until golden with a slight wobble. Turn off the oven, open the door slightly and leave to cool for 1 hour.
-
Chill for at least 4 hours before releasing from the tin. Dust with icing sugar and serve.