German Cheesecake - most requested
List of Ingredients
Dough:
2 cups flour
1 tsp. baking powder
5 tbsp. sugar
dash of salt
1/2 tsp. vanilla
1 egg
grated lemon zest (optional)
150(5 oz.)grams butter (don't substitute margarine or you will end up with a sticky, messy stuff)
Filling:
2 cups milk
1 package pudding powder (cooking kind) for 500 ml milk
3 tbsp. sugar
2 pounds Quark, medium fat content, if you can't get that low-fat ricotta should be o.k.
1 tsp. vanilla
1 tsp. lemon or orange extract
2 oz. cornstarch
4 medium eggs
5 oz. margarine or butter, melted and cooled slightly
1 cup raisins, optional
For sprinkling:
1 oz. slivered almonds
Recipe
This is the cheesecake recipe I got the most raving reviews for.I personally can't understand how people can like German Cheesecake, but my mom and dad and whole family love this.Nevertheless it can destroy the harmony in our house as my mom hates raisins and wants this without raisins while my dad insists that a real cheesecake has to have raisins in it...I don't care as I prefer New York style anyways!
For the dough:
Place all ingredients in food processor and process until a dough forms.If you don't have a food processor mix them as if you were making pie dough, only the butter shouldn't be visible anymore.
Generously grease the bottom of a 11 or 12 inch springform pan and out 2/3 of the dough on it.Prick with fork a couple times and put in the fridge while you're preheating the oven to 400�.Bake at that temperature for about 15 minutes and let cool on rack (don't remove dough from bottom!).
For the filling:
Prepare pudding according to package directions (maybe you have to adjust the package sizes, here we usually have 1 package for 2 cups milk, or you look for Dr.Oetker's pudding powder, it should have this size) and let come to room temperature.
Beat Quark, sugar, vanilla , extracts and sifted starch until well mixed but not foamy.Beat in eggs and melted butter until smooth, beat in pudding until very smooth.If using raisins fold them in now.
From the remaining dough form a rim and pat up the sides of the pan.Pour filling in it, sprinkle with almonds.Bake in a 350� oven for about 100 minutes, turn off oven and let cake stand in it for 20 more minutes (I just open the oven door and let the cake cool in there).Let the cake cool very well before removing pan ring and slicing.If it sticks to the pan after baking just run a knife round the rim and continue cooling.
Enjoy!
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