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Bavarian Cheesecake

This is Antonia's version of a traditional Bavarian cheesecake, made with quark cheese and lemon.
Picture
For the pastry:
240g plain flour
​2 heaped tablespoons sugar
pinch of salt
​180g unsalted butter, warmed to room temperature
​1/4 cup cold water
For the filling:
5 eggs, separated
12 heaped tablespoons sugar
600g Quark (2 Elgaar Quark jars)
300g Mascarpone (1 Elgaar Mascarpone jar)
1 heaped tablespoon corn starch
1/2 teaspoon salt

Zest and juice of 1 lemon

Method:
  1. Preheat oven to 170°C, grease a 26cm springform tin and line base with baking paper.
  2. Make the pastry - combine flour, sugar and salt in mixing bowl.
  3. Cut  butter into cubes, add to flour mix  and rub lightly  to roughly combine. 
  4. Make a well in the mix and pour in water - using a spoon, quickly work  the mix to form buttery lumps.
  5. Use your hands to combine the dough into a rough ball - don't overwork.
  6. Roll out using flour to prevent sticking and line the base of your tin. Set aside.
  7. For the filling,  beat together eggwhites and six tablespoons of the sugar until stiff peaks form. Set aside.
  8. Beat together eggyolks and remaining sugar  until foamy.  Set aside.
  9. In a large mixing bowl, combine  quark, mascarpone, starch, salt and zest and juice of lemon, and mix thoroughly.
  10. Gently fold in eggyolk  mix followed by eggwhite mix - don't  mix too much.
  11. Fill into prepared tin on top of pastry, gently smooth with spoon.
  12. Bake at  170°C until golden on top (around 45 to 60 minutes).

​Hint: The cake will be soft while it's still warm, but will firm up when cooled.
Can be enjoyed warm or cold
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Telephone   0424 156 715
Email  info@elgaarfarm.com.au

Postal address
Elgaar Farm
PO Box 17
Deloraine TAS 7304
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