Kasekuchen
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Kasekuchen
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Käsekuchen or quarkkuchen (quark pie) is the traditional German version of the cheesecake, in this case baked.
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Ingredients
For the dough
- 1¾ cup all-purpose flour , sifted
- ⅓ cup caster sugar
- 6 tablespoons soft margarine (or soft butter)
- 1 egg
- 1 tablespoon baking powder
For the mold
- butter
- flour
For the filling
- ½ cup margarine (or butter, soft)
- 1 cup caster sugar
- 1 packet vanilla pudding powder , about 1 oz / 35 g (vanillepuddingpulver)
- 4 drops vanilla extract
- 3 large eggs
- 18 oz. quark (or cottage cheese, drained)
- 6 oz. sour cream , drained
- 6 oz. heavy cream
- 1 lemon zest , organic
Equipment
- Stand mixer
- springform pan 10 inches / 26 cm in diameter
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Instructions
- In the bowl of a stand mixer, mix all the necessary ingredients for the dough and knead very quickly until obtaining a smooth dough. The kneading should not take long.
- Butter and flour a springform pan.
- Roll out the dough and place it in the pan.
- Push the dough all around to about 1 inch (3 cm) above the bottom of the pan.
- Refrigerate the dough for 1 hour.
Filling
- In a bowl, combine the margarine (or butter), sugar, vanilla, pudding powder, lemon zest and eggs.
- Then stir in the cottage cheese and sour cream.
- Pour the whipping cream into a bowl and whisk it into whipped cream.
- Gently fold the whipping cream into the first mixture.
- Preheat the convection oven to 350 F (175°C).
- Spread the mixture over the chilled shortcrust pastry.
- Bake the käsekuchen on the bottom rack for about 1 hour.
- First let the käsekuchen rest in the switched off oven for 30 minutes, then take it out and let it cool to room temperature.
- Place it in the refrigerator for at least 2 hours before tasting it.
Notes
- Do not remove the cake from the pan until it has cooled completely, as the consistency of the filling is still too soft immediately after it comes out of the oven.
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