Holger’s Käsekuchen Klassiker (aka cheesecake)!

Holger’s Käsekuchen Klassiker (aka cheesecake)!

Holger’s Käsekuchen Klassiker (aka cheesecake)!

All dreams require fuel, and our fuel is cake. Delicious cake. Tempting cake. Enticing cake. Like choosing a favorite child, naming our favorite cake is impossible, but we all know which one it is: Holger’s Käsekuchen Klassiker Cake, or Cheesecake as it’s known around the factory. After much persuasion, Mr. Graf has agreed to share 62.4% of the recipe here which, mark our bags, will still be 100% better than any cake you’ve ever had probably.

Pastry Crust
  1. 3⁄4 cup sugar
  2. 2 1/3 cup flour
  3. 2 sticks butter
  4. 1 egg
  5. Salt

Vegetarian

Author: Holger Graf

Recipe type: Dessert, Sweets

Cut cold butter into cubes and add it with sugar, egg, salt, and flour and knead into a dough. Chill for an hour.

Preheat oven to 375º F (or 190º C). Roll out the dough and cover the bottom of a greased 10” springform pan and roughly 1/2” up the sides. Prick the bottom several times with a fork. Bake in the oven at the lowest rack for 10 minutes.

Filling
  1. 1 1⁄2 cup sugar
  2. 3⁄4 cup flour
  3. 1 tsp vanilla
  4. 1⁄2 cup milk
  5. 5 eggs (separate the whites from the yolk)
  6. 28oz Quark (The “secret” ingredient in German cheesecake is Quark, a popular German soft cheese slowly gaining popularity in the US. It’s made from milk instead of cream, creating light fluffy consistency with less fat. It can be used for many dishes from desserts to dips to savory meals.)
  7. 1 tbs lime zest
  8. 3 tbs lime juice
  9. 1 cup heavy cream
  10. 1⁄4 cup cornstarch
  11. Powdered sugar

Mix the sugar, flour, vanilla, and milk until combined. Add the yolks, Quark, lime zest and juice as well as cream and mix well.

Beat the egg whites with 1 pinch of salt until stiff. Add remaining sugar and the cornstarch and keep beating for at least another 2 min.

Mix 1/3 of the whipped egg whites into the Quark mixture with a whisk and fold in the rest with a spatula. Pour Quark mixture in the pastry crust.

Bake for 60 minutes and let it stand for 10 min, in a slightly opened oven.

Remove and allow to cool completely on a wire rack. Release from the springform and serve dusted with powdered sugar.

Enjoy!

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