Grandma’s Cheesecake Recipe

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A few weeks ago, I blogged about the cheesecake my grandmother used to bake, and which is a favorite of mine to this day. Here is the recipe:

For the base of the cake, you need to prepare sweetcrust pastry. For that, you speedily mix 250 g flour, 125 g butter, a pinch of salt, 30 g sugar, 1 egg yolk and 2 tablespoons water. Cover the pastry and leave it in the fridge for at least one hour.

Preheat the oven to 180ºC (350ºF).

For the topping, mix 750 g quark cheese (20% fat), ½ cup oil, 300 g sugar, 3 egg yolks, 40 g starch, the seeds of one vanilla bean and ⅛ l milk. Whisk up 3 egg whites and fold them into the batter.

Cover base and sides of a Springform pan with the sweetcrust pastry, and fill in the topping. Bake the cheesecake for 50-60 minutes. The oven may only be opened during the last 10 minutes. Cool the cake inside the oven, which has been switched off, with the door open.

I realise it may be difficult to lay hands on quark cheese in the US. Maybe some delicatessen stock it? You might try the recipe with cream cheese, but honestly I do not know if it would work.

In any case, this is a delicious cake, well-beloved by all my family. Enjoy!

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18 Responses to “Grandma’s Cheesecake Recipe”

  1. MarissaB says:

    Rike, thank you!

    For those of us wanting to try this, here is some info on quark substitutes:

    http://www.grouprecipes.com/104198/quark-and-making-quark-substitutes.html

    Check out #40-46 – that seems the most promising substitute.

    For the first time making this, though, I’ll try getting the real thing. Continental Sausage here in Denver carries it.

  2. Rike says:

    Thanks for pointing out the website, Marissa! The substitutes sound intriguing. I have one caveat about #40-46, though, and that is that all the ingredients mentioned are low-fat. This might make the filling too watery for a cheesecake. So perhaps it would be best to mix low-fat and ordinary ingredients in order to arrive at the 20% fat “quark” the recipe demands.

  3. Audrey says:

    I love quark cheesecake. My mom hasn’t made it in a long time, so maybe I’ll have to try my hand at it. She sometimes puts raisins in it too.

  4. Caryl says:

    Thank you, Rike, for sharing a precious family recipe. I have seen Quark at our health food store so I know we can get it here.

    Ummmmmm…Yummy!

  5. SusiB says:

    I’ve used Quark instead of sour cream for baking American recipes here in Germany, so I think it might also work if you use sour cream as a substitute for the Quark.

  6. tirlittan says:

    Thank you, Rike for sharing the recipe! I made this today (trying out new things for the easter holidays) and the filling is SO light and fluffy it actually sizzles when you cut into it. And it tastes great too! ;) (I added the zest and juice of a lemon for taste and colour) My very first cheesecake, I’ve always thought they’re so difficult to make, but this was actually very easy. I’m a fan. :lol:

  7. Evelyn Reed says:

    i really love Cakes and i am always looking for some new cake recipes on the internet.`:,

  8. i just leave munching and eating cheesecakes, they are tasty and yummy`,`

  9. i just leave munching and eating cheesecakes, they are tasty and yummy`,”

  10. Toby Simpson says:

    i’d love to munch those very big cheesecakes, they are really tasty and sweet;*’

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