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Käsekuchen - German Cheesecake

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German Cheesecake is very similar to Ricotta cheesecake. The key difference is that German cheesecake uses Quark-- a yogurt type soft cheese. If live near a Whole Foods store, they do carry this product. The crust is different than a non-traditional graham cracker crust. This one involves a bit of rolling, but it's worth it-- with notes of vanilla and lemon citrus, it complements the slight citrus of the cheesecake, itself. In my childhood, I lived in Southern Germany and I loved this cheesecake. This recipe brings back those wonderful memories of this delicious cheesecake. I'm thankful that "Diana's Desserts" food blog posted and shared this recipe. It was as wonderful as I had hoped.


For the Crust:
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
¼ cup granulated sugar
¾ stick (7 tbsp/3½ oz/100g) butter
For the Filling:
3 egg yolks
¾ cup granulated sugar
2 teaspoons vanilla-sugar
¾ stick (7 tbsp/3½ oz/100g) butter, very soft and at room temperature
6 oz. heavy cream
17 oz. (500g) Quark - A light yogurt type cream cheese* (see directions note below for Quark substitutions, if needed)
tbsp. cornstarch
3 egg whites
Pinch of salt

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