Grandma's Cheesecake Recipe
A few weeks ago, I blogged about the cheesecake my grandmother used to bake, and which is a favorite of mine to this day. Here is the recipe:
For the base of the cake, you need to prepare sweetcrust pastry. For that, you speedily mix 250 g flour, 125 g butter, a pinch of salt, 30 g sugar, 1 egg yolk and 2 tablespoons water. Cover the pastry and leave it in the fridge for at least one hour.
Preheat the oven to 180ºC (350ºF).
For the topping, mix 750 g quark cheese (20% fat), ½ cup oil, 300 g sugar, 3 egg yolks, 40 g starch, the seeds of one vanilla bean and ⅛ l milk. Whisk up 3 egg whites and fold them into the batter.
Cover base and sides of a Springform pan with the sweetcrust pastry, and fill in the topping. Bake the cheesecake for 50-60 minutes. The oven may only be opened during the last 10 minutes. Cool the cake inside the oven, which has been switched off, with the door open.
I realise it may be difficult to lay hands on quark cheese in the US. Maybe some delicatessen stock it? You might try the recipe with cream cheese, but honestly I do not know if it would work.
In any case, this is a delicious cake, well-beloved by all my family. Enjoy!
thanks for the information on your blog I found it very informative . I will pass your link on
See my own Site Brsnd Design
Hi there! I simply want to give an enormous thumbs up for the good info you might have right here on this post. I shall be coming again to your weblog for more soon.
I am so happy I found your blog. A quick question if you don’t mind. I’m really enjoying the design and layout of your site. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a designer to create your theme? Superb work!…
I had no concept which the necessity for home link building company was so high. I consider that as soon as somebody gets the cling of attaching links to the proper locations that the approach must get easier every single time, and if the need is in fact growing, then there is rather a bit of cash to be produced via that program.
This is really interesting, You are a very skilled blogger. I’ve joined your feed and look forward to seeking more of your wonderful post. Also, I’ve shared your web site in my social networks!
What a beneficial viewpoint, nonetheless seriously isn’t help to make virtually any sence by any means talking about which mather. Just about any approach thank you and also i’d try to reveal your current posting towards delicius but it surely seems to be issues in your blogs is it possible make sure you recheck the item. many thanks just as before.
This kind of submit seems to obtain a good deal of site visitors. How will you acquire traffic to it? This provides a great distinctive twist about things. I assume possessing one thing traditional or considerable to provide info on is the central factor.
I think you should be aware that the comment before me is likely to be spam.
i’d love to munch those very big cheesecakes, they are really tasty and sweet;*’
i just leave munching and eating cheesecakes, they are tasty and yummy`,”
i just leave munching and eating cheesecakes, they are tasty and yummy`,`
i really love Cakes and i am always looking for some new cake recipes on the internet.`:,
Thank you, Rike for sharing the recipe! I made this today (trying out new things for the easter holidays) and the filling is SO light and fluffy it actually sizzles when you cut into it. And it tastes great too! ;) (I added the zest and juice of a lemon for taste and colour) My very first cheesecake, I’ve always thought they’re so difficult to make, but this was actually very easy. I’m a fan. :lol:
I’ve used Quark instead of sour cream for baking American recipes here in Germany, so I think it might also work if you use sour cream as a substitute for the Quark.
Thank you, Rike, for sharing a precious family recipe. I have seen Quark at our health food store so I know we can get it here.
Ummmmmm…Yummy!
I love quark cheesecake. My mom hasn’t made it in a long time, so maybe I’ll have to try my hand at it. She sometimes puts raisins in it too.
Thanks for pointing out the website, Marissa! The substitutes sound intriguing. I have one caveat about #40-46, though, and that is that all the ingredients mentioned are low-fat. This might make the filling too watery for a cheesecake. So perhaps it would be best to mix low-fat and ordinary ingredients in order to arrive at the 20% fat “quark” the recipe demands.
Rike, thank you!
For those of us wanting to try this, here is some info on quark substitutes:
http://www.grouprecipes.com/104198/quark-and-making-quark-substitutes.html
Check out #40-46 – that seems the most promising substitute.
For the first time making this, though, I’ll try getting the real thing. Continental Sausage here in Denver carries it.