Swabian Cheese Cake

written on 20/08/2020
by Jutta Triebe


Don’t get me wrong - In the recipe I’m talking about quark, but obviously not quarks, the fundamental particles in physics. But the cake is called cheese cake and not quark cake.

But this is not really about cheese either. Confusing? Yep. The German ‘Quark’ in some regions of Germany, namely in my region ”Baden Württemberg”, is called ‘Käs’ (cheese) hence ‘Käsekuchen’ (cheesecake).

Just to be complete: Quark is a dairy product made from sour milk. If you are living outside Germany you can find it in supermarkets with German names or sometimes also in organic supermarkets.



This is my mother’s recipe, she learned from her father. My grandfather was a “Confectioner” before the war started and ran his own “Café Rosenstöckchen” in Stuttgart.


Recipe:

for the base:

  • 250 g flour
  • 125 g butter
  • 80 g sugar
  • 1 egg
  • grated zest of one lemon

for the filling:

  • 300 g sugar
  • 250ml whipped cream
  • 8 eggs
  • 2 tablespoons flour
  • 1 ½ lbs  Quark

Base: Mix all ingredients in a bowl and place it in the refrigerator

Filling: Separate the egg white from the  egg yolk and beat the egg white with a hand mixer until stiff. Place in the refrigerator.

Mix the egg yolks and sugar with a hand mixer until fluffy. Mix in the Quark, flour and whipped cream.

Fold in the egg whites

Take the base out of the fridge and fill it in a form, create also a border with the base.

Put the filling into it.

Bake in the middle of the oven at medium heat (150 - 170 degrees Celsius) for 70 - 90 minutes. If it browns too quickly, cover with baking paper.

Note: It is even better with some drained peach chunks in syrup added to the base before putting the filling on top.




Photo 2:  ©SKopp