cake & fruit & more

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This is another recipe from my winter blues phase …

 

For the record:
Now we are living in the Corona era feeding us w/ new challenges – so my winter blues phase seems null & void.

 

Coming back to the baking … It is a cheesecake, however, not the American style w/ cream cheese or the fluffy style w/ lots of whipped cream or the no-bake style w/ crackers – it’s a German cheesecake baked in the oven & based on low-fat curd cheese aka quark. In addition, it’s a cheesecake w/o cake i. e. there is only the filling!

During the last weeks I noticed some approaches to German cheesecake w/o cake i. e. bottom & edge. Finally I decided to start w/ the recipe from Bake to the Roots. However, I made this cake for a dinner for 4 people so I decided to use a small spring form instead of a large one. (Some rough calculation showed that I’d need only 50% of all the ingredients.) So I adapted the recipe & started.

 

 

My winter blues phase hadn’t vanished so far … (when making this cake about a month ago). I had the feeling that the grey rainy skies would never turn into blue w/ little white clouds. So I preferred to sit on the sofa & read in my new cookbooks instead of trying new recipes. Earnestly, if the sky is so grey doing photos isn’t much fun. I use only daylight – no artificial light sources … If it’s too grey & misty it happens that the best food looks uninvitingly.

We had then some nice food for dinner, but only very simple approaches like:

  • lamb’s lettuce w/ crumbled feta
  • squeezed  tomatoes w/ burrata picked to pieces
  • mixed lettuce leaves w/ chunky pecorino or ham or tuna

All nice & fresh, but no rocket science in the field of cookery.

However, let’s come back to my cheesecake …

There are only few steps:

  • Preheat the oven & line a spring form w/ baking parchment.
  • Mix butter, sugar, egg yolks until smooth & add lemon zest, lemon juice & vanilla extract.
  • Add some flour, cornstarch & baking powder.
  • Add the low-fat curd cheese (aka Quark).
  • Whip the egg whites & fold in.

About 45 min later you get a cheesecake.

 

 

It looks somewhat naked so I opened my freezer & grabbed a package frozen red berries (strawberries, morello cherries, raspberries, red currants & whatever). Just heat them up & add some sugar – & some corn starch if you like.

Spoon the chilled mess over the cheesecake when serving.

 

 

Enjoy!

 

cake & fruit & more
Prep Time20 mins
Cook Time45 mins
Servings: 8 pieces
ingredients
for the cake:
  • 125 g butter
  • 125 g sugar
  • 4 egg yolks
  • finely grated zest of an organic lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 65 g all-purpose flour
  • 1 tbsp corn starch
  • ½ tsp baking powder
  • 500 g low-fat curd cheese (aka quark)
  • 4 egg whites
  • a pinch of salt
for the fruit:
  • 250 g frozen mixed berries
  • 2 tbsp icing sugar
  • 1 tsp corn starch - optional
equipment:
  • spring form (18 cm)
  • electric handheld mixer
how to...
  • Preheat the oven to 150° C w/ fan.
  • Line the spring form w/ baking parchment.
  • Mix flour, corn starch & baking powder. Set aside.
  • Finely grate the zest of the lemon.
  • W/ the electric handheld mixer whip the sugar & the butter. Add the egg yolks, the lemon zest, the lemon juice & the vanilla extract & mix until creamy.
  • Add the flour mix & whip.
  • Add the low-fat curd cheese & whip.
  • Whip the egg whites w/ a pinch of salt until firm & fold it into the mess.
  • Pour everything in the spring form & let it bake in the oven for about 45 min.
  • After the oven session let it cool for about 10 - 15 min before removing the frame. Try to peel off the baking pachment very carefully.
  • Let it cool down completely before sliding the cake on a plate & removing the rest of the baking parchment. (Trust me it'll work when carefully detauching the bottom of the cake at first & then pull also carefully at the baking parchment.)
  • Put the frozen red berries in a pot & bring it to a boil.
  • Add sugar & stir until dissolved.
  • Add corn starch for thickening if you like.
  • Let the mess cool down before serving (chill in the fridge).
Notes
The cake will be fine for 3 - 4 days in the fridge.

 

(information on equipment)

 

 

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