It's been long since I'd not prepared cheesecake, but this time I rather wanted a Käsekuchen as it is called here in Germany.
The recipe is different for Käsekuchen, or cheesecake (similar to the Alsatian view), is used Quark, a fairly compact cheese, not the philadelphia. It also beats the egg whites. The result is sparkling, less compact than a cheesecake, but just as creamy.
Here, the cake is often flavored with lemon and it is not uncommon to put a poppy paste layer. It is then called the Mohn-Käsekuchen. I love it!
I used a pot of poppy paste purchased in my organic supermarket. If you are looking on the internet you will find recipes to prepare it yourself, it's not complicated.
As my poppy paste was quite compact, I untied with apricot jam (which also allowed me to finish my pot started), but if you do it yourself, it will not be necessary .
Finally, I chose to sweeten my cake agave syrup. I fear it is too liquid, but absolutely not!
Moreover it is frothy, creamy and not too sweet. A real joy
1 to 20cm mold:
For the pastry:
- 200g flour
- diced butter 100g
- 1 or 2 tablespoons cane sugar
- Cold water
- poppy pastry 140g
- apricot jam 80g
For the cream:
- cheese 250g 40% fat
- lean white cheese 250g
- 100g double cream
- Separate 3 eggs
- 50g agave syrup (or more if you like sweet)
- 40g cornflour
- zest and juice of 1/2 lemon
- 1 sachet of vanilla sugar (optional)
Mix the dough ingredients, darken the mold. Cover poppy-apricot mixture.
Mix cottage cheese with cream, yolks and syrup. Add zest and lemon juice, cornstarch and beaten egg whites until stiff. Pour over bottom covered with poppy.
Bake in a preheated oven at 200 ° C for 45 minutes. Cool, then chill overnight.
If you can not find it sweet enough, you can cover it with honey, agave syrup, or sprinkle with icing sugar before serving.