On Wed 16 Jan 2008 08:48:43p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Tue 15 Jan 2008 10:03:16p, Arri London told us...
>>
>> > This is one of the cheesecake recipes that we usually use. It has a
>> > crust that runs up the sides as well as the bottom of the cake.Can of
>> > course be made in a springform!
>> >
>> > Kaesekremtorte
>> > from 'Backen Macht Freude' a Dr Oetker book
>> > [My translation/paraphrase Any weirdness thereby is my fault LOL]
>> >
>> > Dough:
>> >
>> > 150 g white flour
>> > 1 tsp baking powder
>> > 65 g sugar
>> > 2 egg yolks
>> > 65 g butter or margarine chilled, cut into cubes
>> > 1 tbs white flour for part of the dough
>> >
>> > Mix flour and baking powder and sieve into a bowl. Make a well in the
>> > centre and add the sugar and eggs yolks. Mix to a thick paste. Coat
the
>> > cubes of fat in flour and knead into the other ingredients to a smooth
>> > dough. Roll about 2/3 of the dough to fit the base of a springform (26
>> > cm). Add the remaining flour to the other 1/3 of the dough, form into
a
>> > roll and lay it over the base in a circle. Press it around the form to
>> > about 3 cm height. Dock the base with a fork and bake 20-25 minutes at
>> > 175--200 C/350--400 F
>> >
>> > Filling:
>> >
>> > 2 packs Dr Oetker Vanilla pudding powder (these are about 1.5 oz/pk;
>> > cornstarch-base pudding. Probably the same amount of vanilla pudding
mix
>> > would work if you can't get the German ones)
>> >
>> > 1/2 litre milk (or mix of 1/4 litre milk and 1/4 litre quark whey from
>> > draining the quark below)
>> >
>> > 200 g sugar
>> > 1/2 bottle Dr Oetker lemon extract (about 2 ml)
>> > 750 g drained quark, sieved
>> > 30 g soaked raisins or currants (optional)
>> > 3 eggwhites beaten to a stiff snow
>> >
>> > For the glaze:
>> > 1 egg yolk plus 1 tbs milk beaten together
>> >
>> > Mix the pudding powder and 2/3 of the sugar with 1/4 litre of the
milk.
>> > Bring the rest of the milk to a boil, remove from the heat and whisk
in
>> > the pudding powder-milk mix. Return it to the heat and bring to a boil
>> > again with stirring.
>> > Remove from the heat, add the extract and the sieved quark and bring
to
>> > the boil again with stirring.
>> > Place the pudding/quark mix in a bowl, add the raisins if used, the
rest
>> > of the sugar and the beaten egg whites.
>> > Turn the mixture into the prebaked crust and smooth the top. Brush the
>> > top of the cake with the egg/milk mixture.
>> >
>> > Bake at 140 C/280 F for 50--60 minutes
>> >
>> > Any cheesecake mix would work with this crust; we do that too since
real
>> > quark is hard to come by around here.
>> >
>>
>> Thanks, Arri, this is one I want to try. I can get the Dr. Oetker
>> products. Finding quark will be the challenge. Is there a substitute
>> cheese I could use?
>>
>> --
>>
>
> We don't often get real quark either as I said LOL. ISTR (haven't made
> this in a while) that cream cheese with a little sour cream in it
> worked. Otherwise try small curd cottage cheese, drained and sieved.
> Maybe farmer's cheese? Hoop cheese? Anything that is the same texture as
> quark should work.
>

Thanks, again...

--
Wayne Boatwright

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Date: Wednesday, 01(I)/16(XVI)/08(MMVIII)
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He was very intelligent and all, but
you could tell he didn't have too much
brains. (Salinger)
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