One of my favorite recipes when I lived in Germany, this cheesecake can be baked in the US with yogurt cheese instead of quark. Either way, you will receive rave reviews on the taste of this cake. This cake is not nearly as sweet as some you find in other cultures, which a lot of people like.
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 40 minutes
- 2 c. flour
- 9 T. butter
- 1/4 tsp. salt
- 4 T. sugar
- 1 egg yolk
- 1-2 T. cold water
- 1 quart of yogurt
- 8 oz. cream cheese (or 1/2 quart yogurt , additional)
- 1 c. sugar
- 1/3 c. neutral cooking oil
- 3 eggs, separated
- 1 vanilla pod or 1 tsp. vanilla extract
- 4 T. cornstarch
- 1/2 c. milk
Set up the yogurt to make yogurt cheese. If you have access to quark (20% fat), you will need 750 grams (27 ounces), or about 3 cups of quark, but no yogurt or cream cheese. Allow the yogurt to drain into a bowl in the refrigerator for two hours or more. From 1 quart, you will have about 2 cups of yogurt cheese.
Make the crust: Mix the crust ingredients (flour through egg yolk) until pea-sized crumbs form. Sprinkle water on the dough and mix until a ball forms. Wrap in plastic wrap and place in the refrigerator for an hour, or until you need it.
Roll out the dough: Using 2/3 of the dough, roll out a circle big enough to cover the bottom of a 10 inch springform pan. Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal.
Tips: Crust should seal so that there is little or no leakage. Use a bit of cold butter between the pan and dough to help it stay upright and build up the sides so that they are thicker on the bottom, thinner at the top.
Preheat oven to350°F.
Make the filling: Beat the egg whites until stiff. Set aside.
Mix the cheeses with the sugar until smooth. (If you are using cream cheese, mix it with the sugar first and add the yogurt second.) If you are using quark, mix the quark with the sugar.
Add the oil and egg yolks, mix thoroughly. Add the scratched-out interior of the vanilla bean and the milk. Beat until evenly distributed. Fold in egg whites until just combined. Pour the filling into the crust.
Bake at 350°F on the second rack from the bottom for 50-60 minutes. Do not open the oven door until the last 10 minutes. The cake will rise and become resistant to the touch. This cake will fall a bit when it cools.
When the cake is done, turn off the oven, open the oven door and allow the cake to come to room temperature in the oven. Remove and refrigerate until serving. See the cheesecake cooling in the oven.