Cheesecake ( kaesekuchen )

Yield: 10 Servings

Measure Ingredient
3 cups Cottage cheese
1 cup Sour cream
1 cup Sugar
4 \N Whole eggs
½ \N Lemon; grated peel
¼ teaspoon Vanilla
1 cup Raisins
½ cup Cornstarch
1 teaspoon Flour
1 teaspoon Baking soda
½ cup Almonds; grated
2 cups Flour
¼ pounds Butter
½ cup Sugar
1 \N Egg
\N \N Pinch of salt
1 teaspoon Baking powder

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)

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