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Baked german cheesecake recipe
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Prep Time:
600 minutes
Cook Time:
60 minutes
Total Time:
660 minutes
German Quark Cake: A lighter, fluffier twist on traditional cheesecake, made with low-fat quark cheese.
Ingredients:
  • 730g quark (see notes)
  • 110g (1/2 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 2 tsp finely grated lemon rind
  • 4.40 gm vanilla extract
  • Pinch salt
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 100g butter, chopped
  • 80g caster sugar
  • 2 egg yolks
  • 40.00 gm iced water
Instructions:
  • Prepare a damp piece of cheesecloth or muslin in a fine sieve over a bowl. Gently spoon the quark into the prepared sieve. Cover and refrigerate for 1 hour to allow it to drain.
  • Preheat your oven to 160C/140C fan forced and heat a baking tray inside.
  • Remove the base from a 20cm springform pan, grease and line it with baking paper, then place it back in the pan. Grease the sides of the pan.
  • For the pastry, combine plain and self-raising flours, butter, and sugar in a food processor. Pulse until the mixture looks like fine breadcrumbs. Add the 2 egg yolks and iced water, and pulse until the dough just comes together. Shape into a disc, wrap in plastic, and chill in the fridge for 20 minutes.
  • Flatten the dough to a 5mm thickness between two sheets of baking paper. Line the dish with the pastry, using excess to patch any gaps. Chill in the fridge for 15 minutes.
  • In a large bowl, combine the quark with sugar, cornflour, 4 egg yolks, rind, extract, and salt. Whisk using a balloon whisk until fully combined.
  • Whip the egg whites with electric beaters in a clean, dry bowl until stiff peaks form. Gently fold them into the quark mixture in two additions. Spoon the mixture into the pastry case on a baking tray. Bake for 1 hour until the cheesecake is just set with a slight wobble in the center. Turn off the oven and let the cheesecake cool with the oven door slightly open. Chill in the fridge for 8 hours or overnight before serving.
  • Gently glide a palette knife along the edges of the cheesecake to loosen it from the pan. Serve.

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