Käsetorte (Cheese Cake)

Another version of German cheese cake which does not contain milk or vanilla pudding.  It is known to be a "difficult to bake" cake i.e. it will rise nicely in the oven but once it is taken out of the oven, it will collapse.  To avoid this from happening, the trick is to remove the cake during half-time and run a sharp knife between the pastry shell and filling.  Let it rest for about 5 minutes before returning it to the oven.  Give the recipe a try!  You will love the taste!

Shortcrust Pastry Ingredients:
150 g plain flour
50 g fine sugar
100 g cold butter
1 egg yolk

Filling Ingredients:
500 g Magerquark (curd cheese)
grated zest of 1 lemon
7 g vanilla sugar
150 g fine sugar
1 tbsp (heaped) plain flour
1 tbsp (heaped) cornflour
7 egg yolks

7 egg whites
50 g sugar

50 g melted butter

Method:
In a mixing bowl, add all shortcrust pastry ingredients together and by using the hook, knead into a dough.  Form dough into a ball and wrap in cling film.  Store in fridge for at least 30 minutes.

Grease a 26 cm diameter springform (with loose bottom).  Line springform and its sides with dough. It will be easier if you roll out the dough between two plastic sheets to the size of the springform beforehand.

Place a baking paper over dough and ease it into place around the base and sides as shown.  Add baking beans and spread evenly.  Bake in a preheated fan oven at a temperature of 160° C for about 15 minutes.  Once done, remove baking paper and beans.

In a bowl, add curd cheese, sugar, egg yolks, vanilla sugar, lemon zest, flour and cornflour together. By using a whisk, mix thoroughly.  In a separate bowl, whisk egg whites and sugar until stiff.

Carefully fold in egg whites and melted butter portionwise alternately.

Pour filling into shortcrust pastry shell and spread evenly.  Return springform to oven and bake for 20 minutes.

Remove from oven and run a sharp knife between the pastry shell and filling all around.  Let it rest for 5 minutes before returning to oven.  Bake for a further 20 minutes.

Once done, remove cake from oven and let it rest for about 5 minutes before removing the springform ring.  Leave cake to cool down completely before serving.  Note:  If it sank a little with the edges still high up, then your cake is perfect!

Happy Baking!