Recipe: German-Style Lemony Cheesecake - Cookbook Recipes

Recipe: German-Style Lemony Cheesecake - Cookbook Recipes
From The Kitchn - November 13, 2017

German-Style Lemony Cheesecake

For the crust:
1 1/2 cups digestive cookie crumbs, about 14 cookies crushed finely
6 tablespoons unsalted butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine sea salt

For the filling:
3 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 Tonka bean, finely grated (optional) or 1 generous pinch ground cardamom
6 tablespoons unsalted butter, softened
2 1/2 cups quark
Zest from 3 Meyer lemons, plus extra for garnish
1 1/2 tablespoons cornstarch
Generous pinch of fine sea salt
Powdered sugar, for garnish
1/2 lemon, sliced into 1/2-inch slivers, then cut in half to form triangles
Fresh lemon juice, for garnish

Line an 8x8-inch square pan with parchment paper, and generously grease the paper with a little melted butter. In the bowl of a food processor, pulse digestive cookies until finely ground. Add butter, sugar, and salt and pulse a few times until well-blended. Press mixture evenly into lined pan. Bake at 350F for 10 to 12 minutes, until golden-brown and kitchen starts to smell toasty.


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