German Cheesecake (from Slovenia)

Unlike American versions, European cheesecakes are often made with quark. Such is the German quark cake, or Käsekuchen. Although it has several variations, the traditional one is made with just basic ingredients, and the texture is soft and delicate.

Details

  • Preparation Time: 44 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 14

Ingredients

Dough

  • 250 g Flour, Wheat, bread flour

  • 0.5 teaspoons Salt, table

  • 125 g Butter, unsalted

  • 40 g Sugar, white

  • 1 piece Egg, egg yolk, fresh

Filling

  • 2 piece Egg, fresh

  • pieces Lemon zest, fresh

  • 500 g Cheese, cottage cheese

  • 250 g Sour cream

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 50 g Koruzni škrob

Steps

  1. Mix flour, butter, salt, sugar, and egg yolk thoroughly. If needed, add 1-2 tablespoons of cold water. Shape the dough into a ball, wrap it in plastic wrap, and chill.

  2. Roll out the chilled dough and use it to line a greased 26 cm diameter pan up to 2/3 of its height. Prick the dough in several places with a fork, cover with baking beads, and bake at 180°C for about 15 minutes. Then remove the beads and bake the dough for another 10 minutes. Let it cool.

  3. Beat the eggs and separate the yolks and whites into two bowls. In a food processor, mix the quark, lemon zest, sour cream, egg yolks, sugar, and vanilla sugar. Whip the egg whites into stiff peaks and gently fold them into the quark mixture. Finally, add cornstarch and carefully mix everything together.

  4. Pour the quark mixture onto the cooled crust and smooth the surface. Bake at 160°C for 45 to 55 minutes.

  5. After baking, let the cheesecake cool in the turned-off oven for about 20 minutes. Then transfer it to the refrigerator and chill thoroughly before serving.

Nutrition Information (Per 100g)

  • Calories: 251.12 kcal
  • Fat: 11.9 g
    • Saturated Fat: 6.42 g
  • Carbohydrates: 26.17 g
    • Sugars: 11.09 g
  • Protein: 7.1 g
  • Fiber: 0.34 g