Favorite with our Eastern neighbors: käsekuchen! You should not confuse this German delicacy with cheesecake, nor with cheesecake that you let stiffen in the fridge. No, käsekuchen is completely different. It is made with low-fat quark and whipped egg whites, making it lighter than the American or Dutch version.
This käsekuchen has little frills, but a lot of flavor. Organic quark from cheese and dairy farm Van der Arend has the leading role in the recipe. With a supporting role for organic orange from Spanish soil!
500 grams of low-fat farmer's cheese
Pinch of salt
100 grams of Unsalted Farmer's Butter(plus extra for greasing)
150 grams of cane sugar
1 teaspoon of vanilla extract
1 Hand orange
40 grams of custard powder
15 grams of semolina
4 grams of baking powder
1 tablespoon of breadcrumbs
The Kitchen Helpers
20 cm springform pan
2 large mixing bowls
1 small mixing bowl
The method of preparation
Before you start preparing, make sure that all ingredients are at room temperature. Then grease the spring form with butter and sprinkle the bottom with a tablespoon of breadcrumbs. Prepare the rest of the kitchen utensils, make the mixer and 1 mixing bowl free from grease, and finally preheat the oven to 175 degrees (150 degrees hot air).
Separate the eggs; the egg whites can go in the fat-free bowl, the yolks in the other. Add a pinch of salt to the egg whites and beat them completely stiff with the electric mixer. Put the unsalted butter, cane sugar and vanilla in the mixing bowl with the egg yolks and mix until a creamy mass is formed and the sugar crystals have dissolved.
Grate the zest of half an orange over a small bowl, and stir in the custard powder, semolina, baking powder and 1 tablespoon of orange juice. Gently mix the contents of the small bowl into the mixture with the egg yolks, followed by the low-fat quark and half of the beaten egg whites. Finally, fold the remaining egg whites carefully into the mixture and pour everything into the greased baking tin.
Bake the käsekuchen - depending on the power of your oven - for 45 to 55 minutes. Halfway through the baking time, cover the spring form with a sheet of aluminum foil to prevent the top from becoming too dark, and let the greenhouse kuchen cool in the oven to prevent collapse.