Dessertby RobinImported from pasted text
A tall slice of German bakery-style cheesecake featuring a buttery, nutty shortcrust base holding a velvety, airy baked Quark filling scented with fresh lemon zest and scraped Bourbon vanilla, baked to an even golden finish with no surface cracking.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
215gQuarkPlace 215g quark in a fine-mesh sieve set over a bowl and let it drain for 1–2 hours to shed excess whey.
55gWheat flour
9gAlmond flour
20gSugar
¼ tspBaking powder
1 pinchSalt
28.57gButter
1EggWhisk 55g wheat flour, 9g almond flour, 20g sugar, ¼ tsp baking powder, and 1 pinch salt together in a medium mixing bowl until uniformly blended. Cut 28.57g butter cold into cubes and rub it into the flour mixture using fingertips or a pastry blender until pea-sized, sandy crumbs form. Add 1 egg and knead with your hands just until a cohesive dough ball comes together without overworking.
Flatten the pastry into a round disc, wrap tightly in cling film, and chill in the refrigerator for 35 minutes until firm. Meanwhile, butter a 26 cm springform tin and line the base with baking parchment.
Roll two-thirds of the chilled pastry on a lightly floured worktop to 3 mm thickness and press it flat into the bottom of the prepared tin. Roll the remaining pastry into an even rope, press firmly against the inside rim to form a 3.5 cm high perimeter wall, trim the top edge neatly, and prick the base all over with a fork.
34.29gButter1Egg
1Vanilla bean
1LemonTransfer the lined springform tin into the refrigerator for 15 minutes to firm up the pastry wall before filling. Meanwhile, preheat the oven to 155°C Ober-/Unterhitze with a rack set in the lower third. Melt 34.29g butter and let cool to lukewarm, separate 1 egg into whites (in a clean, grease-free mixing bowl) and yolks, finely grate the zest and squeeze 15ml juice from 1 lemon, and split 1 vanilla bean lengthwise to scrape out the seeds.
34.29gSugarButterEggQuark
55gSchmand
13gCornstarchVanilla beanLemonWhisk the drained Quark, 55g schmand, the lukewarm melted Butter, the reserved yolks from Egg, 34.29g sugar, 13g cornstarch, the scraped seeds of Vanilla bean, and the zest and juice of Lemon in a large bowl on low speed for 2 minutes just until completely smooth and emulsified, avoiding excess aeration.
17.14gSugar1 pinchSaltEggWhip the reserved whites from Egg in the grease-free bowl with 1 pinch salt using an electric mixer on medium speed for 2 minutes until frothy. Gradually stream in 17.14g sugar and continue whipping for 3–4 minutes until glossy, medium-soft peaks form whose tips softly curl over.
QuarkFold the whipped egg whites into the Quark base in two equal additions using a flexible silicone spatula, cutting through the centre and sweeping up the sides until no white streaks remain. Pour the filling into the chilled pastry crust, level the surface with the spatula, and tap the tin firmly flat against the counter 3 times to dispel large trapped air bubbles.
Slide the tin onto the rack in the lower third of the oven at 155°C Ober-/Unterhitze and bake for 28 minutes until the outer custard rim begins to set while the center remains liquid.
Slide the oven rack forward briefly and, using a thin paring knife, score 1 cm deep into the curd around the entire inner perimeter where the filling meets the pastry crust, then slide the rack straight back into the oven.
Bake undisturbed at 155°C Ober-/Unterhitze for 42 minutes longer until the surface is pale golden and matte, the perimeter is firm, and the centre shows only a gentle, slow wobble when nudged.
Turn off the oven, prop the oven door open 3 cm using the wooden handle of a spoon, and leave the cheesecake inside undisturbed for 45 minutes to let the temperature fall gradually.
Transfer the springform to a wire cooling rack and leave to cool completely at room temperature for 90 minutes.
Cover the tin loosely with foil and chill in the refrigerator for 480 minutes (overnight) to allow the dairy fats and starches to set into a silky, sliceable crumb.
Run a thin paring knife around the inside rim of the springform, release the clasp, and remove the collar. Dip a long chef's knife in hot water, wipe dry, and slice the cheesecake cleanly into 14 slices, wiping the blade between each cut.