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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Crust: | 2. Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. (Can use Food Processor). | 3. Place dough in a plastic bag in the refrigerator for 1 hour. | 4. Preheat oven to 300 degrees F. | 5. You will need a 9 or 9 1/2-inch spring form pan. | 6. Roll out the dough on a well-floured work surface. | 7. Place dough in bottom of a 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside. | 8. For the Filling: | 9. Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. | 10. Add the quark and stir until the mixture is smooth and thoroughly combined. | 11. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. | 12. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. | 13. Trim the dough, leaving about 1 inch. | 14. Bake in preheated 300 degrees F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a soufflé at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). | 15. Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		428.6833	0.0	95.37	2.4083
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	pinch		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
egg	1		beaten	71.5	0.36	6.28	4.755
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
butter	7	tablespoons		598.5	27.4995	18.7005	50.4
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	3/4	cup	granulated	79.95	15.002	2.5025	1.248
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
butter	7	tablespoons		598.5	27.4995	18.7005	50.4
heavy cream	6	ounces		578.3296	4.6607	4.8308	61.371
quark	17	ounces		428.6833	0.0	95.37	2.4083
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
egg white	3			51.48	0.7227	10.790999999999999	0.1683
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.