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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Traditional German Kaesekuchen. Shortbread crust and a moist light lemony filling. Simply delicious. Ingredients:
150 g flour |
1/2 teaspoon baking powder |
1 (1/3 ounce) package vanilla sugar or 1/2 teaspoon vanilla extract |
70 g sugar |
1 egg yolk |
1 tablespoon heavy cream |
70 g butter |
750 g low-fat quark cheese |
1 (1/3 ounce) package vanilla sugar or 1/2 teaspoon vanilla extract |
1 tablespoon flour |
1 tablespoon vanilla pudding mix (or substitute with 1/2 tsp vanilla extract and 1tsp cornstarch) |
1/2 lemon, zest of |
3 egg yolks |
200 g sugar (or less) |
80 ml heavy cream |
100 g soft butter |
4 egg whites |
1 pinch salt |
Directions:
1. preheat oven, see tips on temp below.
2. Dough: sift flour with baking powder.
3. add remaining ingredients, butter last and thoroughly knead to form soft dough (with machine or manually), press into bottom and about 3/4 inch up sides of springform coated with butter, and pierce with fork to prevent bubbles when baking. Put in fridge to chill while preparing filling.
4. Filling: beat egg whites with a pinch of salt until stiff, when cutting with a knife the cut should be visible and not disappear.
5. set aside.
6. combine all other ingredients very thoroughly.
7. fold in egg whites slowly (I prefer doing this by hand with a plastic spatula).
8. pour into springform and bake at slow heat for about 1.5 hours.The temperature totally depends on your oven. My oven bakes very hot so I set it to 280-290°F I think the recommended temp is 300-325°F.
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