Ksekuchen German Cheesecake Recipe

How to Make Ksekuchen German Cheesecake

1. **Crust:**
2. Preheat oven to 300°F (150°C). Grease and flour a 9 or 9 1/2-inch springform pan.
3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons vanilla sugar, and the zest of 1 lemon.
4. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
5. Stir in 1 large egg until the dough comes together.
6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
7. On a lightly floured surface, roll out the dough to a 12-inch circle.
8. Carefully transfer the dough to the prepared springform pan, pressing it into the bottom and up the sides.
9. Trim any excess dough.
10. **Filling:**
11. In a large bowl, beat 4 large egg yolks with 1 cup granulated sugar and 2 tablespoons vanilla sugar until pale and fluffy.
12. Add ½ cup (1 stick) softened unsalted butter and beat until well combined.
13. Stir in 1 cup heavy cream.
14. Gently fold in 24 ounces (about 3 cups) quark cheese until smooth.
15. In a separate bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form.
16. Gradually fold the egg whites into the quark mixture, along with 2 tablespoons cornstarch, until just combined.
17. Pour the filling into the prepared crust.
18. Gently tap the pan on the counter to remove any air bubbles.
19. Bake for 50-60 minutes, or until the cheesecake is set and golden brown around the edges.
20. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 15 minutes.
21. Remove from oven and let cool completely at room temperature.
22. Refrigerate for at least 4 hours, or preferably overnight, before serving.