German Cheesecake (Käsekuchen)
Recipe: https://recipestripper.com/recipes/cca7b56b-a7fc-436a-ba19-e1c427bc1e67
Original source: https://www.daringgourmet.com/german-cheesecake-kaesekuchen/
Recipe image: https://www.daringgourmet.com/wp-content/uploads/2024/01/German-Cheesecake-Recipe-5.jpg

Light and airy, sweet and tangy, this traditional German cheesecake is made from scratch and tastes like it came from a professional Konditorei!
Yield: 12
Prep time: PT15M
Cook time: PT60M
Total time: PT255M

Ingredients
- [For the Crust] 6 tablespoons unsalted butter (, softened)
- [For the Crust] 1/3 cup sugar
- [For the Crust] 1 packet vanilla sugar
- [For the Crust] 1 egg
- [For the Crust] 1 1/2 cups + 2 tablespoons all-purpose flour
- [For the Crust] 3/4 teaspoon baking powder
- [For the Crust] 1/4 teaspoon salt
- [For the Filling] 8 tablespoons unsalted butter (, softened)
- [For the Filling] 3/4 cup sugar
- [For the Filling] 2 packets vanilla sugar ((or 2 teaspoons pure vanilla extract plus two tablespoons sugar))
- [For the Filling] 3 eggs
- [For the Filling] 1/4 cup cornstarch
- [For the Filling] 1/4 teaspoon salt
- [For the Filling] 500 grams Quark (*see note below (click link for homemade Quark recipe!))
- [For the Filling] 3/4 cup full fat sour cream
- [For the Filling] zest and juice of one lemon
- [For the Filling] 3/4 cup heavy whipping cream

Instructions
1. Preheat the oven to 350 F / 180 C.  Place the rack on the bottom third of the oven.To make the pastry crust:  Place the butter, sugar and vanilla sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until creamy.  Add the egg and mix to combine.  Add the flour, baking powder and salt and mix until it comes together in a dough.  Alternatively, place everything in a food processor and pulse until the ingredients come together, then turn out onto the counter and knead to form a dough.  Or place all the ingredients in a large mixing bowl and knead the mixture together with your hands until a dough forms.  Butter a 10 inch / 26cm springform.  Press the dough onto the bottom and about an inch up the sides of the springform.  It may initially appear like there isn't enough dough, but keep pressing it to form a thin, even layer throughout, making sure there are no cracks that could cause leakage.  Chill in the fridge while you prepare the filling.
2. To make the filling:Place the butter, sugar, vanilla sugar or extract, eggs, cornstarch and salt in a large mixing bowl and beat until smooth.  Add the quark, sour cream, lemon zest and juice and beat until smooth.  In a clean mixing bowl, beat the heavy whipping cream until stiff.  Fold the whipped cream into the filling mixture until thoroughly combined.
3. Pour the filling into the crust and smooth over the surface.  Bake for about an hour until the cheesecake has puffed up and is nicely browned on the top.  The cheesecake should be quite firm to the touch but with a slight jiggle in the middle.  Turn the oven off and leave the cheesecake inside with the oven door partially open (this will help prevent the top of the cake from splitting due to a sudden temperature change).  Allow the cheesecake to fully cool before removing it from the springform and slicing, otherwise you run the risk of the cheesecake not being fully set.   Store your Käsekuchen in the fridge where it will keep for 3-4 days.  For the best texture and flavor, let it come to room temperature before eating.