Quark Kuchen

This is my Oma’s wonderful classic German cheesecake recipe that was handed down to my mother and then to me. Now it is being passed on to you. Enjoy.

Oma and Opa in 1959
Oma and Opa in 1959

450g flour
1 packet (14 g) baking powder
150g sugar
2 eggs
4 tbsp milk
200g cold unsalted Butter
1 packet (9g) vanilla sugar
Quark filling
3 packs of quark (454g each)
50g butter
125-150 g Sugar
4 eggs
Zest & juice from 1/2 lemon
2 tbsp potato Flour or Corn Starch
1 cup sour cream
4 egg whites
50-100g raisins (personal preference – these can be soaked in brandy, rum, or bourbon for 1/2 hour before use)
Sugar and cinnamon

Mix flour and baking powder together and make a hole in the centre.
Add the vanilla sugar, sugar, and eggs.
Slowly mix together the ingredients (moving gradually out from the centre) until mixed through.
Add the cold butter.
With your hands mix to form dough and work the dough until it is uniform.
Wrap in plastic wrap and put in fridge for 30 minutes.
Roll out the dough to bout 1/4 inch thick and place in a 12 1/2 x 17 1/2 x 1 pan (We find that jelly roll pans work well)
Beat together butter, sugar, and egg yolk.
Beat in lemon and potato flour.
Beat in the quark.
Beat egg white till stiff.
Fold beaten egg white into quark mixture.
Pour into dough and bake at 350F for about one hour. Crust should be a dark golden brown.

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