Description

A lot of quark and a touch of lemon make this German cheesecake recipe different to most baked cheesecakes you would have likely tried before with it's super light texture thanks to that low fat cream cheese.

Ingredients

30 grams / 2 tablespoons polenta
125 grams / 4.4 ounces butter
280 grams / 1 1/4 cups superfine/caster sugar
5 eggs, room temperature and separated
1 kilo / 2.2 pounds quark, room temperature
110 grams / 2/3 cup semolina
2 lemons, juiced and zest finely cut
8 grams / 1 tablespoon cornflour
4 grams / 1 teaspoon baking powder

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Instructions

Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.
Place the butter and 3/4 cup of the sugar in a bowl and beat until creamy.
Add in one egg yolk and beat until combined, repeat with the remaining egg yolks until completely incorporated and smooth.
Add the quark, semolina, juice, zest, cornflour and baking powder and mix until combined and smooth.
In a separate bowl, beat the egg whites and remaining sugar until stiff.
Fold in the creamy quark mixture into the egg whites until smooth.
Pour into the baking tin and bake for an hour or until no longer jiggly in the center.
Allow to cool in the oven for 10 minutes before removing.
Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.
Slice and serve.

Notes

Separating your eggs: Due to the the egg yolks needing to be added individually, the task of separating is best left to doing as you add the egg yolks to the batter otherwise you would need individual ramekins to keep the egg yolks separate ahead of time.

Polenta sub: If you don't have polenta or cornmeal on hand you could sub in course semolina for the base of the cheesecake.

Keeping the cake: This is best served within 2 days of making and is best kept covered in the fridge where it will keep for up to 5 days.

Adapted from My Mother

Nutrition

Calories: 331 calories per serve

Keywords: cheesecake, german recipe, lemon cheesecake