Now Is From Europe – “German Cheesecake”!!

This wonderful and creamy German Cheesecake is very light and each bite melts in your mouth. It is not too sweet. This is a dessert that always gets many wonderful compliments.


1 ¾ pounds quark, strained cottage cheese, or mascarpone

1 cup milk

5 eggs

1 lemon

3 ½ tbsp. unsalted butter

½ cup vanilla sugar

¾ cup cornstarch

Pinch of salt

2/3 cup sugar

½ quantity Sweet Flake Pastry Dough



Preheat the oven to 425 F. Put the quark in a bowl, add the milk and cream, and mix until smooth. Separate the eggs and put the egg whites in a covered bowl in the refrigerator. Rinse the lemon with hot water, then finely grate the zest. Cut the lemon in half and squeeze the juice into a bowl. Melt the butter in a small saucepan over low heat.

Add the egg yolks, melted butter, half the vanilla sugar, the lemon juice, lemon zest, and cornstarch to the quark mixture, and stir with a wire whisk until smooth.

Beat the egg whites with the salt and sugar until holding soft peaks, then fold into the quark mixture.

Roll out the dough to a thickness of slightly less than ¼ inch, and use to line a 9-inch nonstick spring form cake pan. Cut any excess dough from around the edges with a knife. Fill the shell with the quark mixture and smooth the surface. Bake in the preheat oven for about 5 minutes, then remove cake from the oven. Insert a knife between the crust and the skin on top of the cake and make a cut all along the crust. Return to the oven and bake for another 15 minutes. Remove the cake from the oven, let stand until it has sunk a little, and reduce the oven temperature to 325 F. return the cake to the oven and bake for another 35 minutes.

Remove from the oven, let cool, then take it out from the pan. Serve warm with the remaining vanilla sugar sprinkled on top.

TIP: German cheesecake tastes especially good warm, but it’s harder to cut that way – so be careful! Add ½ cup of rum- soaked raisins to the quark batter, if liked.

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