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Kaesekuchen Sehr Fein (Very Refined Cheesecake)
Quantity is for a 24cm (9 1/2") springform baking tin

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

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)
25g (1oz) corn flour (cornstarch)
3 egg whites
pinch salt

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 homogeneous.

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 150C - hot
air oven - (300F, gas mark 2) for 50 minutes to 1 hour (longer if
necessary) until well risen and golden - it resembles a souffle 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.


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