Classic Cheesecake German Style by ancameni

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Classic Cheesecake German Style
Submitted by ancameni on August 14, 2010 at 12:11 pm

DESCRIPTION
This is a classic Cheesecake that can be found in just about every bakery.

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SUMMARY
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INGREDIENTS
Crust

• 250g all-purpose flour
• 100g Sugar (white)
• 1 Pinch Salt
• 1 large egg
• 4 oz (1 Stick) Butter ( Margarine will probably work as well)

Filling

• 300g Sugar
• 5 large Eggs
• 1000g Quark or Cream cheese or Cottage Cheese (that has been pureed)See note
• 1-2 pakets Dr. Oetker Vanilla Pudding Powder (see note)
• grated peel from 1 lemon

Hardware

• Handmixer or Standmixer
• Scale
• Food processor
• Springform pan (1 11-inch or 2 6-or maybe 8 inch)
• Spatula

INSTRUCTIONS
Crust Instructions

In a food processor combine the ingredients for the crust, process, Pulse a few times. You can either gather the crumbs and wrap in plastic and let rest in refrigerator or....

Dumb the crumbs in a Springform pan and press evenly to bottom and sides of pan.
I usually dumb the ingredients in the pan and press up the sides a little bit. I am not very neat at this and it does not matter much since the filling goes up above and gives a nice finish. I press up usually about 1/2 inch above the bottom.

Filling Instructions

Separate eggs and keep egg white in a bowl

In a Standmixer or in a bowl using Handmixer, combine egg yolks, Cheese, Pudding powder, 300g Sugar and lemon peel. Mix till smooth, a few minutes.

Beat egg whites stiff. Add to Cheese mixture and carefully combine.

Pour Filling into springform pan and bake at a 375ýF preheated oven
for about 1 hour (maybe 75 minutes) Depending on the oven you might have to cover the cake after half of the baking time.

After Baking let cool and dust top with powdered Sugar.

Notes

Pudding Powder: i use german Vanilla Pudding Powder (mail order form http://www.Edelweissimports.com). The powder i use is from Dr. Oetker and comes in pouches. It is not the instant kind. I also have made the cheesecake with different flavor pudding, e.g. cream, almond.
As a substitute for the powder you can try 3 oz cornstarch and add some vanilla flavoring or even Fiori di Sicilia.

Cheese: If you can find Quark, go ahead and use it. It is kinda hard to find and way to expensive. Quark is a cheese with the consistency of Ricotta. You can use Ricotta cheese or you can use Cottage cheese, that has been processed in the FP. That gives the right consistency at the end. Another option would be to use Yoghurt that has been drained of the whey.
Also using plain Cream cheese is great as well. The texture is a bit heavier and not as light and fluffy as with Quark but it still tastes great. I sometimes use Cream cheese for it.

I am using an 11-inch Springform pan from Kaiser. The whole amount of filling etc fits very nicely. If you don't have one or even a 10 inch pan use 2 smaller ones. It will still be alright.

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