German Cheesecake

1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup palm sugar
1 egg yolk
1/2 cup butter (100g), at room temperature

1/2 cup butter (100g), at room temperature
1/2 cup palm sugar
4 eggs
750g/26oz Quark fresh cheese*
1/2 lemon, juice of

* Alternatives to Quark fresh cheese:
- fromage blanc
- three parts ricotta cheese and one part sour cream
- equal parts of cottage cheese and yogurt

How to make Quark fresh cheese at home:

Combine one quart whole milk with 1/2 cup buttermilk in a clean container, cover, and let the mixture stand at room temperature for two days. Gently cook the mixture for about 30 minutes. It's done when the curd has thickened slightly and begun to separate from the whey. Let it cool and pour it into a colander lined with several folds of cheesecloth. Put the colander into a larger container, wrap with plastic, and let it drain overnight in the refrigerator until the quark is reduced to the consistency of yogurt. Makes about 1 cup.

Yields one 9 inch cake
Preheat oven to 180C/350F. Line bottom of 9 inch spring form with parchment paper and grease the sides.

Combine flour, salt and baking powder. In another big bowl, beat together sugar and butter until creamy. Whisk in the egg yolk. Slowly add the flour mixture and beat until well incorporated. Roll out the dough. Make sure it is slightly bigger than the spring form. Press the dough into the bottom and sides of the spring form. The dough should be 3cm/2 inches up at the sides. Prick the dough with fork a few times. Bake for 10 minutes. Take out of the oven.

For the filling, whisk egg, sugar until creamy. Beat in the butter until creamy. Stir lemon juice into the Quark fresh cheese. Then add to the egg mixture. Blend until well combined. Pour the fresh cheese filling into the prebaked dough in the spring form. Bake at 180C/350F for 60 minutes. If the top of the cake gets to dark cover with aluminum foil. Let cool in the form for 10-15 minutes before taking out.

© Anja' Food 4 Thought. Recipe from