Upper Bavarian Cheesecake (Oberbayerische Quarkkuchen)

After more than a month of absence due to our home holiday, I am now back to preparing home food. Hubby requested for this popular cheese cake and passed me the recipe which he found in one of our local newspapers.  I thought that it is going to be one of those "dry" german cheese cakes but I was wrong.  I followed the recipe to a tee and the end result resembles those offered for sale in the bakeries.  I must say that it tastes awesome and the texture is not dry at all.  To be exact, it is between my cheesecake recipe and those "dry" cheese cakes.  To round things up, I have two very happy men at home!

Dough Ingredients:
270 g flour
2 tsp baking powder (1 packet)
150 g fine sugar
180 g cold butter, to be taken directly from the fridge
1 medium-sized egg, to be taken directly from the fridge

Filling Ingredients:
4 medium-sized eggs
150 g fine sugar
4 tsp (2 packets) vanilla sugar
750 g Quark (curd cheese) - 20% fat content, can be found in any german shops
1 packet vanilla pudding powder
500 g fresh cream

some butter
some breadcrumbs
a 26 cm diameter springform

Method:
In a mixing bowl, knead all dough ingredients together by using the dough hook. Remove dough from bowl and wrap in cling wrap.  Store in the fridge for about half an hour.  Grease springform with butter and sprinkle some breadcrumbs all over. Shake off excess breadcrumbs.  Roll out dough between two plastic sheets to a diameter of about 32 cm.  Remove top plastic sheet and invert dough over springform.  Lightly press dough onto springform, making sure that the bottom and sides are lined with dough.  Remove bottom plastic sheet and store springform in the fridge while the filling is being prepared.

In a mixing bowl, whisk fresh cream until stiff.  Leave aside.  In another mixing bowl, whisk eggs, sugar and vanilla sugar until creamy.  Then, add vanilla pudding powder and Quark.  Mix thoroughly.

Carefully fold in the whipped cream by using a spatula.

Remove springform from the fridge and add filling into it.  Spread filling evenly and ensure the surface is even.

Bake in a preheated fan oven at a temperature of 150° C on the middle rack for 90 minutes.  The top of cake will start to "overflow" but don't worry, it should "overflow". Once done, remove from oven and leave to cool down completely.

This is how it looks like after being cut:

Happy Baking!