Cheesecake ( kaesekuchen )
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cottage cheese |
| 1 | cup | Sour cream |
| 1 | cup | Sugar |
| 4 | Whole eggs | |
| ½ | Lemon; grated peel | |
| ¼ | teaspoon | Vanilla |
| 1 | cup | Raisins |
| ½ | cup | Cornstarch |
| 1 | teaspoon | Flour |
| 1 | teaspoon | Baking soda |
| ½ | cup | Almonds; grated |
| CRUST | ||
| 2 | cups | Flour |
| ¼ | pounds | Butter |
| ½ | cup | Sugar |
| 1 | Egg | |
| Pinch of salt | ||
| 1 | teaspoon | Baking powder |
Directions
The cheesecake you are referring to is quarkkuchen. To the best of my knowledge, the closest thing to "quark" would be pureed or strained cottage cheese.
Here's a recipe for you. Prepare dough and with it line bottom and sides of a greased cake tin. Strain cottage cheese, stir in cream. Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour and baking soda and add. Pour batter into dough lining, top with grated almonds and bake in 375F oven for about 1 hour. When done, cool cake in a warm place. Do not chill. CRUST; Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in above recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking. FROM: RITA TAULE (BTVC62A)