Grandmas German Cheesecake
From iris 16 years ago
- 70 minutes to make
- Serves 12
This is a different cheesecake recipe made with quark / farmers cheese instead of cream cheese. This makes the cheesecake texture light and more fluffy . It's an authentic German recipe from my grandma
Ingredients
- Shortcrust: shopping list
- 200g / 1 2/3 cups flour shopping list
- 65 g / 1/2 stick butter, unsalted shopping list
- 65 g / 4 tbsp sugar shopping list
- 1 egg shopping list
- pinch of salt shopping list
- Filling: shopping list
- 2 lbs quark or farmers cheese shopping list
- 5 eggs, separated shopping list
- 2 tbsp flour shopping list
- 3-6 tbsp milk (amount depends on the size of eggs) shopping list
- 10-12 tbsp sugar shopping list
- lemon juice shopping list
- 1 tbsp vanilla sugar or 1/2 tsp vanilla extract shopping list
How to make it
- From the shortcrust ingredients prepare the shortcrust. Line the bottom of a 10.5 inch (26 cm) springform pan with parchment paper and grease the sides of the springform pan. Place shortcrust dough on on bottom of springform pan and also pressing it up 3/4 of the sides. Refrigerate until filling is prepared.
- Pre-heat oven to 320 F / 160 C.
- With an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add quark / farmers cheese (see my recipe for making quark), milk and flour. Mix until creamy. Add lemon juice to taste, about 2-3 dahses.
- Whisk egg whites until stiff peaks form and fold into the quark mixture.
- Fill cheese cake mixture into springform pan.
- Bake at 320 F / 160 C for 60 - 80 minutes until mixture is set and slightly brown. It's recommended to bake the cheese cake in the upper third of the oven. Do not open oven door during baking!
- After cheese cake is done, turn of heat and open oven door . Let cool the cake for 5 minutes inside the oven.
- Take the cake out of the oven and let stand for another 15 minutes.
- Turn over cheese cake on a wiring rack with springform pan still assembled! Let cool completely at room temperature, at least for 2 hours. Turn cheese cake over again (the pattern of the wiring rack is visible on the cheesecake now) and remove springform pan.
- If desired cool in refrigerator. Serve with a good cup of coffe.
whole cake
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The Rating
Reviewed by 4 people-
Thanks for the recipe! I love the less creamy varieties of cheesecakes and definitely enjoy german cheesecakes when I buy them from Alpine Village Bakery, in Torrance, CA. I have yet to make one as good as theirs but maybe now, thanks to your recipe,...more
annieamie
in Los Angeles loved it
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