Frank's Recipes! Kaesekuchen Sehr Fein (Very Refined Cheesecake)

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Kaesekuchen Sehr Fein (Very Refined Cheesecake)

PASTRY
200g (9oz) flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla sugar
1 tablespoon finely grated lemon rind, from an untreated lemon
1 egg, beaten
50g (2oz) sugar
100g (4 1/2 oz) butter

FILLING
3 egg yolks
100g (4 1/2 oz) sugar
2 teaspoons vanilla sugar
100g (4 1/2 oz) butter, very soft; room temp
200ml (6 1/2 fluid oz) whipping cream (heavy cream)
500g Quark (German light textured cream cheese - rather like very thick cheesy yoghurt) any fat % will do.
25g (1oz) corn flour
3 egg whites
A pinch of salt

Quantity is for a 24cm (9 1/2") springform baking tin

Make the pastry: sift the flour, stir in the baking powder, salt, vanilla sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Put it in a plastic bag in the fridge for 1 hour. Roll out the pastry on a well-floured table, then scrunch it into a ball again and roll it out a second time. (This pastry is the worst behaved of any I have met, but the double rolling helps tame it, and the end result IS worth the hassle). Line the tin with it, pressing it up the sides almost to the top. Make the filling: Beat the egg yolks with the sugar and vanilla sugar until pale and foamy. Add the butter and beat well, then add the cream and beat again. Add the Quark and stir until the mixture is smooth and homogenous.

Whisk the egg whites with the salt until very stiff, then very gently fold in the Quark mixture, also adding the sifted corn flour a little at a time. Pour the filling into the pastry shell and gently wobble the tin back and forth until the surface is smooth. Trim the pastry, leaving about 2 1/2 cm (1"). Bake at 1500C - hot air oven - (3000F, gas mark 2) for 50 minutes to 1 hour (longer if necessary) until well risen and golden - it resembles a souffli at this point. Remove from the oven and allow it to cool completely in the tin before serving - I make mine the day before I need it. NB!! It will sink in the middle quite dramatically - don't worry, it's supposed to do this.

This cheesecake is very light and melting, and not too sweet. It always attracts lots of compliments.