Sunday, August 12, 2007

Cheese cake

300g wholemeal spelt flour
1 tbsp organic honey
1 egg yolk
125g organic butter

1kg organic quark
3tbsp organic honey
25g wholemeal spelt flour
3 free-range eggs, separated
1 egg white
1 untreated lemon
100g washed organic currants or sultanas

Add spelt flour to a large bowl.
Mix in honey and egg yolk.
Add butter in flakes and knead to a pastry.

Soak currants in lemon juice with grated lemon peel (zest).
Beat 4 egg whites and add honey. Continue beating until stiff.
Beat quark, 3 egg yolks, flour.
Add currants and lemon and mix.
Lift the egg white mixture under.

Roll out pastry into a 28cm buttered round spring form with sides about 4 cm high.
Add filling.
Bake at 180°c for 45 minutes.
Turn off oven and let the cake cool in it.
Remove from form.

Best eaten on the second day. And thereafter

Cheese cake is best made with quark. In Germany this is no problem. In Australia there is at least one brand of organic quark. I use one from the Adelaide Hills which is excellent, both the Swiss and German styles. The German style is very low fat. High-fat cheese should be avoided for health reasons. Some other types of curd cheese like cottage cheese are difficult to render smooth. Smoothness is an important quality for a cheese cake.
The egg yolk in the pastry functions to bind the pastry to the cheese mixture.

There is now a new version of cheese cake.

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