Saxon Cheese Cake Sachsischer Kasekuchen Quarkkuchen Food

AUTHENTIC GERMAN CHEESECAKE

Steps:

• Combine sifted flour, baking powder, salt, lemon zest, sugar, and vanilla sugar or extract.
• Cut in the cold butter. Add the beaten egg and then use your hands to form into a dough.
• Wrap dough in plastic and chill in the fridge for an hour.
• After the dough has chilled, form it into a disc and then roll it out on a floured surface. Shape dough into a disc again, and roll it out once or twice more. I found the dough very crumbly and hard to work with at first, but after I rolled it out twice, it became much easier to work with.
• Roll dough out once more and then transfer to a prepared 9-inch springform pan. (See photos above for how to fold and transfer the dough to the springform pan.) Use your fingers to press the dough so that it evenly covers the bottom and all the way up the sides of the pan.
• Beat the egg yolks, sugar, and vanilla sugar until pale. Add softened butter and continue beating until well combined. Add the heavy cream and beat again. Add quark (or Greek yogurt or pureed cottage cheese) and beat one more time until everything is thoroughly combined.
• Beat egg whites and salt to stiff peaks in a separate bowl. Fold egg whites and sifted cornstarch into cheesecake batter.
• Pour cheesecake batter into a 9-inch springform pan and bake on 300F for about 60 minutes. (My cheesecake needed 70 minutes.) The cheesecake is done when the edges are browned and a toothpick comes out clean. The center of the cheesecake will be a bit wiggly and it will fall as it cools - that's normal.
• Let the cheesecake cool on the counter for an hour and then several hours in the fridge. It's best to make this cheesecake the day before you want to serve it. Enjoy!

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.