I have recently been fortunate to come into a big store of fantastic German recipes, courtesy of my lovely friend Sandra, who is German, and knows how much I love to cook. This particular cheesecake recipe is her grandmother's, and is ridiculously easy to make. It is a plain baked cheesecake, bottomless (which means "no crust", rather than "endless", sadly), and the main ingredient is quark. I got some organic quark at the Slow Food Farmers' Market which I was very keen to use. Traditionally you're supposed to use low fat quark ("Magerquark"), but my ordinary full-fat variety seemed to work fine. We had it pure and plain, although you could definitely dress it up with berries if you wanted. However, it doesn't really need any extras - this cheesecake is fabulous, and really stands on its own. I made this in half-quantities, using a 20cm springform tin. I think it was just the right size to share with my family as a late-night dessert, straight from the oven, with the remainder refrigerated for essential snacking the next day. Wunderbar!
Awesome German Cheesecake
breadcrumbs to sprinkle
200gr. soft butter
lemon juice to taste
1 kilo Magerquark
Line a large springform tin with greaseproof paper, (approx. 25cm, although the size isn't that important, as long as all the mixture fits), and sprinkle with breadcrumbs. Place all remaining ingredients in a bowl and beat until very smooth. Pour the mixture into the tin, and bake at 170C for about an hour, until the top is golden brown and the cheesecake is firm. Ideally you should let it cool in the oven, and then in the fridge until completely cold, but I understand that only someone with superhuman willpower would manage to resist eating a piece when it's still lovely and warm.
Tuesday, February 06, 2007
2/06/2007 02:32:00 AM Sarah 7 comments