Title: German Cheesecake
Categories: Cheesecake German
Yield: 10 Servings
| 3 | c | Cottage cheese |
| 1 | c | Sour cream |
| 1 | c | Sugar |
| 4 | | Whole eggs |
| 1/2 | | Lemon; grated peel |
| 1/4 | ts | Vanilla |
| 1 | c | Raisins |
| 1/2 | c | Cornstarch |
| 1 | ts | Flour |
| 1 | ts | Baking soda |
| 1/2 | c | Almonds; grated |
| | | CRUST |
| 2 | c | Flour |
| 1/4 | lb | Butter |
| 1/2 | c | Sugar |
| 1 | | Egg |
| | | Pinch of salt |
| 1 | ts | Baking powder |
The cheesecake you are referring to is quarkkuchen. To the best of my
knowledge, the closest thing to "quark" would be pureed or strained cottage
cheese.
Here's a recipe for you. Prepare dough and with it line bottom and sides
of a greased cake tin. Strain cottage cheese, stir in cream. Add sugar,
eggs, grated lemon peel, vanilla, raisins and cornstarch. Mix flour and
baking soda and add. Pour batter into dough lining, top with grated almonds
and bake in 375F oven for about 1 hour. When done, cool cake in a warm
place. Do not chill. CRUST; Mix all ingredients and, on a bread board,
knead to a supple dough. Roll out and use as instructed in above recipe.
In view of the large butter content of this dough, it should be thoroughly
cooled before baking.