Cherry Streusel Cheesecake

Wine and cheese afternoons during working hours are fine and classy, but not worth attending if they are not crowned with a nice cheesecake. That will be my contribution to the party, it’s all about cheese after all.

Cheesecake is a Science in its own right. There are so many ways of making it as cultures involved: New York style, British style, cuajada-based, baked, twice-baked, refrigerated only… even the Japanese have a trendy variety.

I’m starting with a German cheesecake, which typically uses quark and a fresh dough base instead of buttery crushed cookies. Quark is cheese curds, i.e., the proteins that coagulate when enough acid is added to milk.

This new recipe series (look for cheesecake on the right!) is not intended to be a rigorous comparison, we would need a controlled, blinded studyfor that, and cheesecake is good, yes, but in moderation. Let’s instead record the results as case studies, and maybe in a little while we fancy a nice retrospective analysis base on literature data.

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Cherry Streusel Cheesecake

For the Shortcrust Pastry

  • 1 egg
  • 300 g flour
  • 150 g butter
  • 80 g sugar

Combine the ingredients until the dough is homogeneous.

Wrap in cling film and let it cool in the fridge for 30 minutes.

Preheat the oven to 160°C fan.

Roll the dough and place on a 30×20 cm baking tray lined with backing paper.

Bake for 15 minutes, and increase the oven temperature to 180°C fan once the tray is out..

For the Streusel

  • 50 g butter
  • 50 g sugar
  • 100 g flour

Put the ingredients in a bowl and rub them using your index finger and thumb until the consistence resembles breadcrumbs.

Let cool in the fridge, covered.
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For the filling

  • zest of one lemon
  • 4 tbsp lemon juice
  • 180 g sugar
  • 750 g quark, 0.1% fat
  • 4 eggs
  • 80 g butter
  • 75 g wheat semolina
  • 1 tsp backing powder 
  • 1 pack of vanilla pudding powder (37g)
  • 350 g sour cherries (pitted)

Mix the quark, sugar, egg yolks and lemon (zest and juice).

Add the melted butter.

Combine the vanilla pudding powder, backing powder and semolina and mix with the quark.

Beat the egg whites until stiff peaks are formed and fold into the quark filling.

Finally fold in the cherries (drained and lightly dried by tapping with paper tissue).

Pour the filling on the shortcrust pasty and extend carefully.

Finally sprinkle the streusel on top and bake at 180°C fan for 30 to 35 minutes.

Let cool and cut in squares.

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