This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor.
- 250 g all-purpose flour
- 125 g butter
- pinch of salt
- 30 g sugar
- 2 egg yolks
- 2-3 tbsp water
- 750 g quark (regular, not non-fat), see note for a substitution
- 60 g melted unsalted butter
- 125 g sugar
- 4 egg yolks
- 4 egg whites
- 1 tbsp vanilla extract
- zest and juice of 1 lemon
- pinch of salt
- In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
- Add egg yolks and water. Then knead with your hands just until the dough is smooth.
- Wrap in plastic foil and place in the refrigerator for at least an hour.
- Preheat oven to 350°F / 180°C.
- Grease a 10 in / 25 cm spring form with butter.
- Roll out the dough, then press it into the bottom and the sides of the spring form.
- In a mixing bowl (or large food processor) combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.
- Beat the egg whites to stiff peaks.
- Carefully fold the egg foam into the quark mixture.
- Pour mixture into the spring form.
- Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set.
- Turn off oven, open door and let cool for another 15-20 minutes.
- Remove form from oven, run a knife around the edge and open the spring form.
- Transfer cake to a plate or platter. Let cool well before serving.
Note: A good substitution for the quark is low-fat cottage cheese, just place it in a food processor, add a bit of milk and process until very smooth.