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Time: 2h00

Traditionally made with quark
My mom taught me how to make it, she was taught by her grandma. where the recipe came from i can´t say, probably from my grandma´s grandma :)
This cake is a bit time-consuming but it tastes very nice!! Even though it´s not vegan friendly...i already reduced the amount of eggs to three. i´m not a person that likes eggs but i have to say that this cake doesn´t taste after egg.
it´s made with quark, i don´t know if it´s available everywhere. i looked it up in the dictionary and it says curd cheese is something similar, maybe this will work too.

Posted by So from Hanover, Lower Saxony, Germany • Published 27th June 2011 • See So's 58 projects »

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Rikki L. favorited My Grandma´s German Cheesecake 07 Mar 15:53
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Step 1
first, the dough for the base:
80g sugar
80g margarine
180g flour
2 tsp baking powder
3 tbsp milk
1 package vanilla sugar

mix together, form a ball and let it cool in the fridge for an hour
Step 2
strain 750g quark through a colander and set aside
Step 3
after one hour in the fridge, place the dough between two pieces of celophane and roll it out.
remove the upper cellophane and turn the dough in a spring form. it´s best when there are some cm as a "border" at the side.
make some holes with a fork and put it in the oven for 15 min at 200 degrees celsius.
Step 4
in the meantime, part the yolk and egg white of 3 eggs

whisk the egg whites until they´re stiff and set all aside
Step 5
prepare two packages of vanilla pudding mix with half a litre of milk and 200g sugar acoording to the package information.
mostly, let the milk boil and stir in the pudding mix you suspended with some milk.
Step 6
now get your strained quark, fold it in the pudding and let it boil again.
you have to stir like hell otherwise it will burn!!
Step 7
let it cool a bit and fold in the stiff egg whites.
Step 8
get your base and pour the whole pudding/quark/egg white mix over it.

whisk the yolks and brush lightly over the cake.
Step 9
put it in the oven for approx. 1 hour at 160 degrees celsius.
(it´s more drying than baking now)