German Quark Cheesecake with Shortcrust Base

What you need

• 250 g (2 cups) plain flour
• 100 g (3 1/2 oz) cold butter, cubed, for the base
• 80 g (1/3 cup) sugar, for the base
• 1 egg, for the base
• 1 tsp baking powder
• 1 pinch salt
• 750 g (26 oz) quark, full-fat or 20% fat, well drained
• 4 eggs, separated, for the filling
• 160 g (3/4 cup) sugar, for the filling
• 40 g (1/3 cup) cornstarch
• 80 g (3 oz) butter, melted and cooled, for the filling
• 200 ml (3/4 cup) milk
• 1 lemon, zest and 1 tbsp juice
• 2 tsp vanilla extract
• 1 pinch salt, for the egg whites

Method

Restated from the original video

1. 1

   Rub the cold butter into the flour, base sugar, baking powder and salt until crumbly.

2. 2

   Add the base egg and press the mixture into a smooth dough. Wrap it and chill 30 min.

3. 3

   Heat the oven to 175 °C (350 °F). Grease a 24 cm (9 1/2 in) springform tin.

4. 4

   Roll out the dough to fit the tin and press it onto the base and about 3 cm (1 1/4 in) up the sides.

5. 5

   Beat the quark with the egg yolks and the filling sugar until smooth.

6. 6

   Stir in the cornstarch, melted butter, milk, lemon zest, lemon juice and vanilla.

7. 7

   In a clean bowl, whisk the egg whites with a pinch of salt to stiff peaks.

8. 8

   Fold the whites into the quark mixture in two additions.

9. 9

   Pour the filling onto the dough and level the top.

10. 10

    Bake on the lower rack until the top is golden and the center barely wobbles, 60-70 min. Cover loosely with foil if it browns too fast.

11. 11

    Turn off the oven, prop the door open a little and leave the cake inside for 15 min so it settles slowly.

12. 12

    Leave the cake in the tin until completely cool, about 2 hours, then release the ring and slice.

Imported from cookspacebrooklyn.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.