I took the first bite and knew instantly that this is it! Now is the time to get the ingredients and give it a go. So here it is Tehnia, a long overdue blog that Ive been promising you for months. But wait, first the picture
The German version of cheese cake is notably much lighter, less sweet and less dense than its American cousin. Decorated with fresh strawberries and a dark caramel drizzle, it was certainly one of the cakes I spent very less effort on making.
German Cheese Cake
100 g fine granulated sugar
100 g melted margarine
200 g all purpose flour
6 g baking powder
450 ml milk
500 g curd cheese / quark (I used 250 g of cream cheese and curd cheese each)
150 g fine granulated sugar
1 pkt vanilla custard powder (38 g )
2 tbs oil
Sift flour and baking powder. Take sugar in a seperate bowl and mix with egg (by hand).
Melt margarine, allow to cool a bit. Add in the sugar egg mixture.
Combine flour and baking powder, cover with a plastic wrap and put in the refrigerator for 10 minutes.
Take out from the refrigerator and line the bottom and sides of a 26 cm ring pan with it.
Put aside and prepare the filling by beating the egg with sugar first and then mixing rest of the above given ingredients using an electric mixer.
Tip: Make sure to beat the cream cheese and curd cheese seperately before adding into the milk. Itll help against lumps etc.
Pour into the prepared crust and lightly press the dough on the sides with your fingers to give a thick and nice shape.
Bake in the preheated oven at 180 C for 50-55 minutes. Take out of the oven and allow to cool and set completely IN THE PAN.
Chill in refrigerator and serve as it is or decorate with fresh strawberries as I did. Avoid the caramel drizzle (unless it doesnt have a toffee-like thick consistency), it did look nice for a while but quite messy after a few hours.
A light, tangy, flavourful, fluffy and less guilty indulgence. Spoil yourself with a heavenly slice!
Have a great Wednesday you all!