Refreshing, tart and made from the spectacular Erdhof Seewalde milk.
As for the use-by date: trust your sense of taste. We find that the cream cheese is perfectly fine to eat even two weeks after the use-by date.
Amazing german cheese cake
For the shortcrust pastry:
250g wheat flour 550
115g organic butter
1 good egg
A pinch of salt
For the cheese curd mix:
500g David’s cream cheese (if necessary, top up with conventional cheese curd)
4 organic eggs
30g wheat flour type 550
Quickly knead all ingredients by hand in a mixing bowl.
Shortcrust pastry is sensitive to heat so you shouldn’t knead it for too long, otherwise it will lose its bond.
Leave to rest in the fridge for 3/4 hours.
Roll out round and line it in a 26cm springform tin.
Beat the eggs and sugar until fluffy in the food processor or with a hand mixer. Stir in the cream cheese or quark, then sift the flour and stir in as well. Whip the cream separately and fold in with a spatula. Pour everything into the lined springform tin.
If there are no children in the house, add a good sip of your favourite brandy to the cream cheese mass (before adding the cream). In kitchen terminology, this is called “refining”.
Depending on your mood, the amount of liquor can also be increased but even despite the Corona quarantine, please do not exceed 150ml of schnapps.
Depending on your oven’s heat (top and bottom heat/circulating air etc) bake between 180 and 200 degrees for 30-45min. After 18 minutes, rotate the tin in the oven by 180 degrees and assess how much longer the cheesecake will need.