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.
Adapted from foodiewife-kitchen.blogspot.de
cups all-purpose flour
teaspoon baking powder
A pinch of salt
tablespoon finely grated lemon rind
cup granulated sugar
stick (7 tablespoons/3½ ounces/100 grams) butter
cup granulated sugar
stick (7 tablespoons/3½ ounces/100 grams) butter, very soft and at room temperature
ounces heavy cream
ounces (500 grams) Quark - A light yogurt type cream cheese* (see directions note below for Quark substitutions, if needed)
Pinch of salt
Equipment recommended: A springform pan CRUST Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then 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 degrees fahrenheit (150 celsius). You will need a 9 or 9 1/2-inch springform pan. Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. FILLING Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little 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 about 1 inch (2 1/2 cm). Bake in preheated 300 degrees fahrenheit (150 celsius) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. (I make mine the day before I need it). This cheesecake is very nice served with sliced strawberries, or a raspberry sauce. Keep cheesecake stored in the refrigerator, covered. *Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor.