Sächsische Quarktorte: Cheesecake with quark, lemon.
Sächsische Quarktorte, or Saxon Cheese Torte, is a classic German dessert that is both creamy and refreshing. It typically features quark, a type of fresh cheese that is tangy and smooth, as the base of the filling. The addition of lemon zest and juice infuses the cake with a bright citrus flavor, enhancing the light and airy quark. It sits on a crumbly, buttery shortcrust pastry that provides a delightful contrast in texture. Often enjoyed as a treat during coffee time, this cheesecake showcases the simplicity and elegance of German baking. It’s usually chilled for several hours to achieve the perfect consistency before being served, often topped with a dusting of powdered sugar or fresh berries.
Today I'll be sharing a delightful recipe for a Classic German Cheesecake, also known in some parts as Quarkkuchen. This cheesecake has a rich texture and a perfect balance of sweetness, making it an excellent dessert for any occasion. Straight from the delightful kitchen of Last Minute Kitchen, be ready to impress your guests with this traditional treat.
Ingredients:
For the Crust:
- 175 g all-purpose flour
- 1 egg
- 1/2 teaspoon baking powder
- 30 g sugar
- 100 g cold butter, diced
For the Filling:
- 2 egg yolks
- 140 g sugar
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
- 15 g cornstarch
- 40 ml neutral oil (such as canola or vegetable)
- 500 g low-fat quark (or a substitute like ricotta or strained Greek yogurt)
- 2 egg whites
- 1 teaspoon lemon juice
For Serving (optional):
- Powdered sugar for dusting
- Sugared red currants for decoration
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes + cooling time
Equipment: 20 cm (8 inch) springform pan, mixing bowls, hand mixer
Servings: 8-10
Instructions:
1. Preheat your oven to 180°C (350°F). Grease the bottom and sides of a 20 cm springform pan.
2. Begin with the crust: In a large bowl, combine flour, 1 egg, baking powder, sugar, and the diced cold butter. Knead the mixture until you form a consistent dough.
3. Press the dough into the bottom of the prepared pan, forming an even base. Use a fork to prick the base several times; this will prevent the crust from puffing up during baking.
4. For the filling, in a separate bowl, whisk together the egg yolks, sugar, vanilla sugar, cornstarch, and neutral oil until well combined.
5. Stir in the quark until the mixture is smooth.
6. In another bowl, beat the egg whites until stiff peaks form. Add the lemon juice to stabilize the egg whites.
7. Gently fold the egg whites into the quark mixture, ensuring not to deflate the air in the egg whites.
8. Pour the filling over the crust in the pan and smooth the top with a spatula.
9. Bake the cheesecake for approximately 50 minutes. The cheesecake should be set but still slightly wobbly in the center.
10. After baking, turn off the oven and open the door slightly to let the cheesecake cool gradually inside. This prevents cracking on the surface.
11. Once cooled, remove the cheesecake from the oven and from the pan. For best results, let the cheesecake rest for a day before serving.
12. Before serving, dust with powdered sugar and garnish with sugared red currants if desired.
Cooking Tips:
- Allow all ingredients to reach room temperature before starting for easier mixing.
- When folding in egg whites, use a spatula and gentle movements to retain as much air as possible.
- Ensure your quark or substitute is well-strained to avoid a watery batter.
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This recipe was brought to you by Last Minute Kitchen. Be sure to check out their YouTube channel for more delicious recipes and cooking inspiration at https://www.youtube.com/@LastMinuteKitchen
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