Crustless German Cheesecake by cowgirl

[rottiedogs]

Crustless German Cheesecake
Submitted by cowgirl on August 16, 2002 at 4:39 am

DESCRIPTION
Crustless German Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Crustless German Cheesecake (light and fluffy)

A fairly easy but very good recipe, it only needs lots of bowls…Give it a try!

1 cup butter (or half butter, half margarine)
7 oz. fine sugar
2 lb + 2 oz. Quark, preferably low fat
4 oz. semolina
1 pckg. vanilla pudding, cook and serve type, not instant
1-1/2 tsp. baking powder
¼ tsp. lemon oil ( or orange oil)
½ tsp. vanilla oil
¼ tsp. salt
4 eggs, divided into yolks and whites
( 5 oz. rum raisins )

Grease a 9 inch springform pan with high sides, dust liberally with semolina.
Heat oven to 180° (360°F). Set oven rack on lower third.

Cream butter and 2/3 of the sugar. Add flavorings, salt and yolks, beat until light. Beat egg whites until quite stiff, gradually add the sugar and beat until really stiff but not dry.
Drain Quark a little. Mix semolina, pudding and baking powder in a bowl. Add Quark and semolina mix to creamed mixture. Fold in 1/3 of the egg whites to lighten the mix, then gently fold in the remaining whites, don’t stir too much!
Pour mix into pan and bake for half an hour, take out the pan, leave oven on, take a sharp knife and loosen the cake from the rim of the pan (this helps it to rise better), put cake in the oven again, lower temperature to 175°(350°F) and bake 40 minutes more.
Open oven door a little and let cake cool in the turned-off oven for 1 hour.
Take out of oven, let cool completely and remove rim.

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