Christel's german cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 1 | pinch | Salt |
| ½ | cup | Butter or Margarine; cut into small pieces, plus |
| 1 | tablespoon | Butter or Margarine; cut into small pieces |
| 4 | tablespoons | Sugar |
| 1 | Egg | |
| 3 | tablespoons | Water |
| 1½ | pounds | Quark |
| ¾ | cup | Sugar |
| 4 | Eggs; separated | |
| 3 | drops | Vanilla |
| 1 | pinch | Salt |
| 1 | Lemon; grated peel of | |
| 1 | tablespoon | Lemon Juice |
| ¼ | cup | Cornstarch |
| ½ | cup | Milk |
Directions
FILLING
Sift flour and salt into a large bowl; cut in butter until mixture resembles bread crumbs. Using a fork, mix in sugar, egg, and enough water to make a dough. Press into a ball, wrap in plastic wrap and refrigerate 2 hours.
Preheat oven to 350oF. On a floured board, roll out dough to fit a 10" springform or flan pan with removable bottom. Place dough in tin, pushing up slightly around edges.
For the filling beat quark, sugar, egg yolks, vanilla, salt, lemon peel and juice in a large bowl; beat in cornstarch and milk until smooth. Beat egg whites until stiff and fold into cheese mixture.
Pour into pastry shell and bake 1 hour to 70 minutes, until a toothpick inserted in center comes out clean. Turn off oven and let cake cool in oven with door ajar. Remove cooled cake from tin and serve. Refrigerate leftovers.
Per Serving: 322 calories, 13 g protein, 40 g carbohydrate, 13 g fat, 7 g saturated fat, 117 mg cholesterol, 173 mg sodium, 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Submitted By KATHERINE SMITH On 06-22-95