Cheese Cake

Yesterday, I baked my 1st “German” Cheese Cake. Reason I say “German” is because Curd or Quark in German, is used instead of Cottage Cheese as used in most South African recipes. Also one of the ingredients is Vanillezucker (Vanilla sugar), which was not available in South Africa, when I left, maybe it is now, I am not sure. I assume substituting a teaspoon of Vanilla Essence for the Vanilla sugar, should do the trick.

I also made a change in the base of the recipe.  The recipe has a dough base but I made it with a butter biscuit base. Gave it a nice “crunchiness” to it and it also made this a guilt-free pleasure as it has less sugar.  🙂

I will give you both recipes for the base, and you can choose which you prefer.

My version of a "German" Cheese Cake. Yes, it cracked on the top but believe me it tasted awesome.

Ingredients and Method for a Dough base:

300g Flour

175g Margarine (softened)

100g Sugar

2 Egg Yolks

Mix all the ingredients into a short crust pastry.

Cover the base of a 26cm Spring-form pan and set aside to cool while you prepare the filling.

Ingredients and Method for a Biscuit base:

500g Butter biscuits crushed finely (I made it with 250g Butter biscuits and 250g Wholewheat biscuits)

250g Butter, melted

Mix the crushed biscuit and butter together and set on the base of a 26cm Spring-form pan.  Use a glass to spread and press the biscuit mixture over the base.

Put the base into the fridge for 20 minutes to harden while you prepare the filling.

Ingredients and Method for Filling:

750g Fat- free Curd

200g Sugar

1 packet Vanilla Sugar Powder / 1 teaspoon Vanilla Essence

1 Lemon zest and juice (remove pips from juice)

250ml Sour Cream

5 large Eggs (whites)

60g Flour

Preheat oven to 190 degrees Celcius (375 Fahrenheits)

In a medium bowl beat Egg whites with 100g Sugar until stiff.

In a large bowl, mix the Curd, 100g sugar, vanilla sugar or Essence, lemon zest, lemon juice and flour.

Take the stiff egg whites and fold into the Curd mix.

In another bowl, beat the sour cream until it’s creamy and add to the Curd mix, gently mixing it in.

Pour the filling into the Spring-form pan with cooled base.

Bake for 60 minutes.

Take the cake out the oven and allow to cool in the Spring-form for 15 minutes before removing it.

Enjoy and be awesomely blessed!



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