Baby is now officially overdue and I am getting really bored. Today I decided to combat this by baking cheesecake – the German kind.
Don’t get me wrong, I love the anglophone version of cheesecake – non-baked, biscuit base, nice and creamy. But there are many fond childhood memories associated with the traditional baked Bavarian cheesecake. Some people put fruit in it – those people are wrong and you should shun their cake-based opinions. It really works best with Vanillepuddingpulver. You can use something like Dream Topping or Angel Delight, but it’s not the same. German “pudding” is boiled milk with flavourings and starch; there is no gelatine involved and usually no eggs – it’s like milk jelly and absolutely delicious.
If you are lactose intolerant or vegan I’m sorry to say this recipe is definitely not for you – it uses four different types of dairy!
Preheat the oven to 180 degrees Celsius (fan oven).
200g plain flour
1 tsp baking powder
Mix together. This is very crumbly – that’s okay. Press it into a prepared 26cm springform.
500g quark (fromage blanc or skyr could work too if you can’t find quark)
125g sour cream
1 pack vanilla pudding powder / similar
Blend together. This is entirely liquid, so assemble your cake as close to the oven as you can – you don’t want to carry this around!
Pour the filling into the form and pop into the oven. It takes about 45min or until a skewer inserted in the middle comes out clean. Be careful when you take it out – it will still be wobbly and needs to cool down to set.
And there you have it! One delicious German cheesecake.