Saxon Cheese Cake Sachsischer Kasekuchen Quarkkuchen Recipes

GERMAN CHEESECAKE (KäSEKUCHEN)

Steps:

• Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.
• Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.
• Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.
• In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.
• In another bowl, whip the cream using clean (!) beaters of your electric mixer.
• Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.
• Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.
• Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.
• Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.
• Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).

SAXON CHEESE CAKE - SACHSISCHER KASEKUCHEN (QUARKKUCHEN)

Steps:

• For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.
• Place the batter in a warm place until frothy (about 20 minutes).
• Sift the remaining flour and salt and rub in the butter.
• Add the flour mixture to the batter and mix well to make a fairly soft dough.
• Knead for about 10 minutes.
• Place dough in a lightly oiled polythene bag and allow to rise until double in size.
• Turn the dough on to a lightly floured surface and knead.
• Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.
• For the Filling - whisk the egg whites stiffly, gradually adding the sugar.
• Sieve the curd cheese and add a little of the whisked egg white to it.
• Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.
• Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350°F or 180°C) oven for about 3/4 hour.
• Allow to cool, remove from the tin and dust heavily with icing sugar.