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Quarkkuchen (German cheesecake)

Quarkkuchen (German cheesecake) is a traditional German recipe for a classic cheesecake of quark cheese, cream and eggs baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic German version of: German cheesecake (Quarkkuchen).

prep time

30 minutes

cook time

70 minutes

Total Time:

100 minutes

Additional Time:

(+cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Cheese RecipesBaking RecipesCake RecipesGermany Recipes


Method:

Pre-heat your oven to 200°C (180°C fan/400°F/Gas Mark 6). Grease the base of a 26cm diameter springform cake tin and set aside until needed.

For the shortcrust pastry: Sift together the flour and baking powder into a bowl. Add to a food processor along with all the remaining ingredients. Process to a dough with the dough hook, first on the lowest setting and then on the highest setting. If making by hand, sift together the flour, salt and baking powder into a bowl, add the softened butter and rub in with your fingertips until the mixture resembles fine crumbs. Mix in the sugars then add the egg and bring everything together as a dough.

Form the resultant dough into a ball then turn out onto a lightly-floured work surface then divide the dough into 2/3 and 1/3 pieces. Take the large piece of dough and roll out until large enough to cover the base of the springform tin. Cut to size, place on the base then prick with a fork. Transfer to your pre-heated oven and bake for 10 minutes.

Transfer to a wire rack to cool then reduce the oven temperature to 160°C (140°C fan/325°F/Gas Mark 3). In the meantime, roll out the remaining 1/3 of the pastry into a long strip about 4cm wide. Use this to line the side of the springform cake tin, pressing into the base so you have a border around the tin about 3cm tall.

Now prepare the quark filling. Beat the egg whites in a clean and dry bowl until then stand in stiff peaks. Beat the cream until that also stands in stiff peaks. Mix the quark with the sugar, lemon juice, cornflour (cornstarch) and egg yolks. Using a cold metal spoon fold in the beaten egg white and cream. Spread this mixture evenly onto the pre-baked base.

Return the cake to the oven (lower third) and bake for 70 minutes. At the end of this time, switch off the oven then prop the door open with a wooden spoon and allow the cheesecake to cool in the oven for 15 minutes.

Transfer the cheesecake to a wire rack and allow to cool completely before unmoulding and serving.