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Cheesecake
(Kaesekuchen)

1/8 tsp baking powder
150 g all-purpose flour
100 gr butter
100 gr sugar
2 tsp vanilla extract
1 egg, lightly beaten

On clean work surface sift together baking powder and flour. Make
a well in center and cut in butter with a pastry cutter. Add sugar,
vanilla and egg. Quickly work together till dough holds nicely
together. Wrap in clear wrap and keep in fridge for 1 hour.

Roll out scant 3/4 of dough on bottom of 10-inch springform and
then secure outer ring. From remaining dough carefully roll out 3
pieces finger-thick (about 3 of them) and lay around edge of ring,
pulling dough up and stretching it a good 2 inches, making sure
the edge at bottom and ring is sealed all around.


Cheese Filling

750 g Quark
2 c heavy cream
125 g flour
180 gr sugar
150 gr sour cream
150 ml milk
5 egg yolks

5 egg whites, stiffly beaten

With electric mixer beat egg yolks and sugar until light and fluffy.
Add remaining ingredients exc. egg whites and mix well. Then fold
in stiffly beaten egg whites Bake in preheated oven of 350 F 1
hour. Let cake rest 10 minutes in oven before removing. With a
sharp knife carefully go around edge of cake and loosen from outer
ring. Let cool in form for several hours. Transfer to serving
platter.

You may have to put foil over cake for the last 15 minutes of
baking.

After keeping in fridge overnight, I cut cake in half, slice pieces
to size and wrap 2 pieces per package for freezer until later.
Freezes well; thaw in refrigerator.


To make quark: Obtain 1 gallon of "Bulgarian Style" (or regular)
buttermilk. Pour in large bowl, set in oven overnight at VERY
LOWEST Temperature. In the morning, line a colander with a clean
dishtowel (no cheesecloth) pour the buttermilk into it, then grab
the four corners of cloth, tie together and hang it so the liquid
(whey) can drain off. It usually takes a good part of the day; it
should be dry. After it stops dripping, twist the cloth and squeeze
out as much as possible by hand.

To get a richer Quark, with electric mixer add in some heavy cream,
or use milk for a medium richness, and skim for a low-fat Quark.
It won't take much, you don't want the Quark to be loose, it should
be of a heavy consistency.

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