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(The book calls it smierkase cake; in German, schmierkase means smeared cheese.) This cake is made in an oblong pan, not a round springform pan like most cheesecakes. It is creamy and smooth and not overly rich but a tad plain. It might be a good idea to jazz it up with some fresh berries on top.
Ingredients ¾ cup + 2 Tbsp (200 g) salted butter, softened slightly 1 cup (225 g) granulated sugar 6 eggs 1 cup (225 g) all-purpose flour 4 cups quark (a German cheese – if you cannot find quark, use whole-milk ricotta) 1 pkg vanilla sugar 2 tsp vanilla extract 1 Tbsp lemon juice 1 pkg vanilla pudding powder
For the filling: Combine the cream cheese and sugar in a separate (or cleaned) bowl of a stand mixer or hand-held electric mixer; beat on medium-low speed for 2 minutes. Reduce the speed to low, then add the flour, evaporated milk, vanilla extract and eggs.
This German Cheesecake (AKA Käsekuchen) is as authentic as it gets! When given to my German neighbors, they declared it “tastes like home” and gave it 5 stars! So I am kind of in love with my German neighbors. I discovered they were German when I delivered leftover treats to our apartment complex’s clubhouse and they were in there.
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