RECIPE: Baked cheesecake recipe Bavarian style
We lived in Bavaria for awhile (that’s Southern Germany) in a very pretty town called Garmisch Partenkirchen. It was very close to Austria and Italy and the food was wonderful. It was here that I learned to make baked cheesecake (Käsekuchen). Back in New Zealand I adapt the recipe to a malt biscuit crust instead of the traditional pastry type crust. The cheesecake I learnt to make in Germany always used Quark, often I can’t find enough here in NZ so substitute with Ricotta. The end result with either option is a lovely light cheesecake. I think Quark is my preference but the Ricotta is very close!
For the base:
1 packet of Malt biscuits (250g)
120g melted butter
3 tbsp caster sugar
Combine the above and mix well. Tip the mix into a 20cm springform cake tin, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon or your hands press the mix firmly against the tin to form a solid crust. Refrigerate for 1 hour.
For the filling:
3 eggs – separated
3/4 cup caster sugar
2 tsp vanilla sugar
100g very soft butter
175 ml thickened cream
700g Quark or Ricotta
1 1/2 tbsp cornflour
3 egg whites
Pinch of salt
1 tbsp of lemon juice
Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Add the quark and stir until the mixture is smooth and well combined.
Whisk the egg whites with the salt until very stiff, then very fold in the quark mixture adding the sifted cornflour a little at a time. Pour the filling into the crust. Often I had some strained, tinned boysenberries or cherries at this point, if you wish to do this then pour in 1/3 of the filling and spoon in a few spoonfuls of fruit then add the rest of the filling.
Bake for 1 – 1 1/4 hours at 150°C or until the filling is set. If the top browns too quickly then cover with foil to finish. Once cooked allow to cool and serve!
Spring competitions with Syrup magazine
Three great competitions for Spring 2009, check them out below.
1. Subscribe and win ‘Sean Armstrong’s Kitchen!’
Would you like to win this stunning 206 page cookbook from inspiring NZ chef Sean Armstrong? Then click here to subscribe to Syrup before Nov 30th 2009 (just NZ$25 for one year) and you will go in the draw to win Sean Armstrong’s kitchen. We love this book and recommend purchase of it on Sean’s website www.loaf.co.nz.
I like to think of this book sitting on anyone’s shelf at home where they can grab it to share ideas with friends, or in their kitchen, covered in the ingredients of the recipes they love.
- Sean Armstrong.
2. Subscribe and win Jules Clancy’s ‘And the Love is Free!’
Jules Clancy is the Australian girl behind the gorgeous food blog Stonesoup. Her book is dedicated to Mum’s everywhere after the loss of her mum in 2007. Packed with simple, no-fuss family recipes that have been tried and tested it is guaranteed to solve the problem of what to have for dinner when you feel like something simple and wholesome that everyone will love. You can read more about ‘And the Love is Free’ and order it here plus all subscribers before November 30th 2009 go in the draw to win this fab book!
3. Win one of 6 tickets to the Tauranga Moana Seafood Festival 2009
Easy peasy – just enter your details below to go in the draw to win. We have 6 tickets to giveaway for the Seafood Festival which is on Saturday 28th November 2009. Entries close November 1st 2009. We went along last year (which was a sellout) and had a great time, looking forward to sampling even more Kaimoana this year! Read more about the festival here – http://seafoodfest.co.nz/.
view previous blog posts and recipes »