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Frankonian Cheesecake ("Käseplootz")
This is a regional variety of German cheesecake, which is made with quark instead of cream cheese like its American counterpart. Frankonia is a beautiful, quirky, separatist, hilly region of northern Bavaria and is probably best known for its quality white wines.
There is a wide variety of German cheesecakes, often with additonal ingredients (poppyseed, apples, rhubarb...) but this is a traditional, very reduced and simple recipe, and the slices come in flat squares. This also means that while it's quite easy to make, it needs careful preparation and high quality ingredients, otherwise it may taste a bit bland.
(sorry for the lack of pictures, but since this is a rather rare variety, I could not find any despite my best efforts!)
edited on Nov. 7th 2010 to reflect my improved recipe
Tools
Dough
Crumble yeast and mix with the rest of the ingredients. (Note: ingredients need to be warm, but not hot, or it'll kill the yeast!) Knead thoroughly by hand or with your mixer's dough hooks until you have a smooth, non-sticky dough. (add a little bit of flour if it's still too sticky.) Cover dough with a cloth and leave to raise in a warm (not hot!) spot for about 30-40 min. /Alternatively, if you halved the yeast, you don't need to put it in a warm spot, but you'll need to at least doubole the raising time.
Filling
Blend ingredients into the quark for a smooth mix.
Then take the dough, knead it a little until it's nicely pliable, then roll it thinly onto a thoroughly buttered, deep baking sheet.
Cover dough with a thin film of melted butter, then pour quark mix onto it.
completely optional:
Topping
Mix egg yolk with cream and thinly coat the quark with it. Then evenly drizzle the sugar-cinnamon-blend on top.
Put it into the cool oven (no pre-heating necessary), switch it to ~175°C and, once it has reached this temperature, let it bake for about 30 to 40 minutes. (or, put more simply, it'll take around an hour overall.) Take care not to let it get too brown, this cake tastes better underdone than overdone.
There is a wide variety of German cheesecakes, often with additonal ingredients (poppyseed, apples, rhubarb...) but this is a traditional, very reduced and simple recipe, and the slices come in flat squares. This also means that while it's quite easy to make, it needs careful preparation and high quality ingredients, otherwise it may taste a bit bland.
(sorry for the lack of pictures, but since this is a rather rare variety, I could not find any despite my best efforts!)
edited on Nov. 7th 2010 to reflect my improved recipe
Tools
- rolling pin
- deep cookie/baking sheet -- any large sheet suitable for brownies will do
- couple of bowls
- oven
Dough
- 1 cube (~40g) fresh baker's yeast
!note: you can half the yeast and double the raising time for a finer dough! - 375g fine wheat flour
- ~100g white sugar
- 1 egg
- 1/2 tsp. salt
- ~1/8 l lukewarm milk
- ~80g soft butter
Crumble yeast and mix with the rest of the ingredients. (Note: ingredients need to be warm, but not hot, or it'll kill the yeast!) Knead thoroughly by hand or with your mixer's dough hooks until you have a smooth, non-sticky dough. (add a little bit of flour if it's still too sticky.) Cover dough with a cloth and leave to raise in a warm (not hot!) spot for about 30-40 min. /Alternatively, if you halved the yeast, you don't need to put it in a warm spot, but you'll need to at least doubole the raising time.
Filling
- 1 kg quark
- ~200g white sugar
- 20 g vanilla-flavoured sugar
I'd recommend a tbsp ground bourbon vanilla instead. Expensive, but absolutely worth it. - ~1 tablespoon fresh lemon juice
- 1 tablespoon flour
- ~150g sour cream
- 4 eggs
- (50 g raisins, if you like)
- 200g melted butter
Blend ingredients into the quark for a smooth mix.
Then take the dough, knead it a little until it's nicely pliable, then roll it thinly onto a thoroughly buttered, deep baking sheet.
- 30g melted butter
Cover dough with a thin film of melted butter, then pour quark mix onto it.
completely optional:
Topping
- 1 egg yolk
- 2 tablespoons fresh cream
- 1 tablespoon sugar
- 1/4 tsp cinnamon
Mix egg yolk with cream and thinly coat the quark with it. Then evenly drizzle the sugar-cinnamon-blend on top.
Put it into the cool oven (no pre-heating necessary), switch it to ~175°C and, once it has reached this temperature, let it bake for about 30 to 40 minutes. (or, put more simply, it'll take around an hour overall.) Take care not to let it get too brown, this cake tastes better underdone than overdone.