Bavarian Cheesecake
This is Antonia's version of a traditional Bavarian cheesecake, made with quark cheese and lemon.
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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:
Hint: The cake will be soft while it's still warm, but will firm up when cooled.
Can be enjoyed warm or cold
- Preheat oven to 170°C, grease a 26cm springform tin and line base with baking paper.
- Make the pastry - combine flour, sugar and salt in mixing bowl.
- Cut butter into cubes, add to flour mix and rub lightly to roughly combine.
- Make a well in the mix and pour in water - using a spoon, quickly work the mix to form buttery lumps.
- Use your hands to combine the dough into a rough ball - don't overwork.
- Roll out using flour to prevent sticking and line the base of your tin. Set aside.
- For the filling, beat together eggwhites and six tablespoons of the sugar until stiff peaks form. Set aside.
- Beat together eggyolks and remaining sugar until foamy. Set aside.
- In a large mixing bowl, combine quark, mascarpone, starch, salt and zest and juice of lemon, and mix thoroughly.
- Gently fold in eggyolk mix followed by eggwhite mix - don't mix too much.
- Fill into prepared tin on top of pastry, gently smooth with spoon.
- 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