MUTTERS KÄSEKUCHEN
(HERR HEINZMANN’S MOTHER’S CHEESECAKE)

A very good friend in Germany sent this recipe to me. It is his mother’s old cheesecake recipe, and very similar to a cheesecake that I tried while I was visiting. German cheesecake is not nearly as sweet as American-style cheesecakes, but it’s delicious anyway... Anna Werner

Dough: 65 g (approx. ¼ cup) butter 150 g (½ cup + 2 Tbsp.) wheat flour 60 g (approx. ¼ cup) sugar 2 teacups baking powder 1 egg Filling: 750 g “Quark” 2 eggs 1 package vanilla pudding powder 60 g (approx. ¼ cup) cornstarch 200 g (approx. ¾ cup + 3 Tbsp.)Sugar ½ cup + 2 Tbsp. currents (optional) A bit of sour cream

To make dough: Mix eggs and 60 g sugar. Mix wheat flour with baking powder. Add flour mixture and butter (in small pieces) to egg and sugar. Knead everything into a dough and place in springform pan. The edges [of the dough] should be slightly higher, about 1-1 ½ inches. I always take ⅓ of the dough and make a roll, which I place around the edge of the bottom dough and press into place.

To make the filling: Mix Quark and sour cream, then mix in, bit by bit, the 200 g sugar, 2 egg yolks, vanilla pudding powder, cornstarch, and currents. Lastly, whisk the 2 egg whites stiff and fold them into the Quark mixture. Evenly spread all filling onto the dough in the pan.

Bake at medium heat (300-350° F) for about 50-60 minutes.