German Cheesecake — Your Revised Version

Uses your later revised ingredient list on PDF page 198, including 4 yolks/4 whites, 400 g quark and 150 g crust sugar. Your annotation says “changed recipe from 3 to 5 eggs as too fluid”, but the written revised filling lists 4 yolks and 4 whites; this inconsistency is preserved here rather than silently choosing 5.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the crust, combine sifted flour, baking powder, salt, lemon zest, sugar and vanilla. Cut in cold butter, add the beaten egg and work by hand into a dough. Wrap and refrigerate for 1 hour.

Step 2

On a floured surface, roll the dough into a disc, reshape and roll once or twice more if crumbly. Roll out and press evenly over the base and up the sides of a prepared 23 cm springform tin.

Step 3

Preheat the oven to 150°C. Beat the filling egg yolks, sugar and vanilla until pale. Beat in softened butter, then double cream, then quark or Greek yoghurt until thoroughly combined.

Step 4

In a separate bowl, beat egg whites and salt to stiff peaks. Fold into the filling with sifted cornflour and the 2 tsp flour. Pour into the pastry-lined tin.

Step 5

Bake for about 60–70 minutes, until edges are browned and a toothpick comes out clean; the centre may still wobble slightly and will settle as it cools. Cool on the counter for 1 hour, then refrigerate for several hours, preferably overnight.