How To make Cheesecake (Restaurant Style)

TRADITIONAL GERMAN CHEESECAKE RECIPE | INTHEKITCHENWITHELISA

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I am sharing my tips and tricks on how to bake a perfect traditional German Cheesecake that is soft and creamy and oh so yummy! If you are living in America and cannot find quark anywhere I have found a link to a shop that sells quark and you can find it below. For those of you who come from Europe you should be able to find quark in some of the bigger stores. My guess would be that the German shops and the Eastern European stores sell it for sure.

THE RECIPE:

German Style Cheesecake (original recipe from Dr Oetker)

Base:

150g flour
½ tsp baking powder
75g sugar
Pinch of salt
1 egg
75g butter at room temperature

Cheesecake filling:

2 medium egg whites
200g cold whipping cream
500g quark (fat free)
100g sugar
2 tbsp lemon juice (can be left out)
35g corn starch
2 medium egg yolks

Turn oven to 200 C bottom top heat.

To make the base mix flour and baking powder in a medium bowl. Add sugar and salt, butter and one egg. Mix with hand mixer using kneading hooks on a low setting first and then turn to high setting. Stop mixing once the ingredients have combined and formed a dough (check the video for right consistency).

Cover a 24 cm (you can also use 21 cm tin for a higher and creamier cheesecake) springform tin with parchment paper and butter the base. Divide the batter into two and use one part to cover the base of the tin (see instructions in the video). Prick holes with the fork in the base and bake the base for 10 minutes at the bottom half of the oven. Leave the base to cool completely before proceeding.

Reduce the oven temperature to 160 C bottom top heat.

To make the filling, start with mixing quark, egg yolks, sugar, corn starch, lemon juice and vanilla (if you like). Mix well until all the ingredients have combined. In a separate bowl whisk egg whites with a hand mixer until stiff peaks. Then whisk the whipping cream until stiff. Now add whipped cream to the quark mix and mix well, but be careful not to overmix. Next add egg whites and fold in carefully to incorporate, but not overmixing to keep the airiness (detailed instructions in the video).

Take the rest of the dough and roll it into a sausage shape and attach to the sides of the baking tin. Then press the dough with your fingers to even it out (detailed instructions in the video). Then pour in the filling over the base and smooth it out.

Bake the cheesecake in the oven for 75 minutes on the bottom half of the oven. After 75 minutes turn the oven off, open the oven door slightly and leave the cake in the oven for another 5 minutes. This stops the cake from cracking on the top. Cool the cheesecake completely before removing it from the cake tin. Store in the fridge overnight for the perfect creamy consistency. Take the cheesecake to room temperature for at least 15 minutes (better half and hour) before serving.

Here is the link to the original recipe in German:

Here is the website to order quark in America

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