Baked GERMAN CHEESE CAKE
Got this recipe from online browsing.
I used the recipe as a guide, but did adjust some amounts to supplies on hand, as well as reduced some amounts, like sugar and oil. I substituted whipping cream with milk.
I also made my dough portion larger, resulting in a thicker lower layer. My cheese portion is somewhat less than recipe shows. Limited to supply on hand.
If you follow the printed recipe,, your cheesecake will be just as delicious as mine was for me.
This is my QUARK.. I made it in the method the recipe author posted. It is a longer process than the way I usually make mine. Link at bottom to how I usually make mine.
New Quark; Creamy and Tangy flavor.
My all time making Quark; Less Tangy, and crumbly. AKA Farmers Cheese,, or Queso Fresco. Most Queso Fresco has salt added. I make mine with no salt .
Below just shows how creamy the quark I made is. Tastes great on fresh bread,,, not same as cream cheese, but delicious,, (for me
)
Made dough and pressed into pans
I always use parchment paper
Poured the cheese mixture into pans.
Baked @ 350°F First checked at about 50 minutes. Kept adding 5 minute time intervals, until cheese was no longer jiggly in center. Nicely tanned also.
After a while, I was able to lift out of pan,, and let cool on rack.
Yes,,,,,,, I had to wait for it to cool considerably.
Dough on bottom crumbly, Cheese on top soft, and delicious.
Notes;
This is first time making this style/type of cheese cake. I still like my other version of similar,,,, that recipe is from Mom
.
I will make it soon, and post play by play when I bake it.
Below is a link to my method of cheese making. Last 2 picture shows my mom's recipe cheesecake I baked then.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25522379
Got this recipe from online browsing.
I used the recipe as a guide, but did adjust some amounts to supplies on hand, as well as reduced some amounts, like sugar and oil. I substituted whipping cream with milk.
I also made my dough portion larger, resulting in a thicker lower layer. My cheese portion is somewhat less than recipe shows. Limited to supply on hand.
If you follow the printed recipe,, your cheesecake will be just as delicious as mine was for me.
This is my QUARK.. I made it in the method the recipe author posted. It is a longer process than the way I usually make mine. Link at bottom to how I usually make mine.
New Quark; Creamy and Tangy flavor.
My all time making Quark; Less Tangy, and crumbly.
AKA Farmers Cheese,, or Queso Fresco. Most Queso Fresco has salt added. I make mine with no salt .Below just shows how creamy the quark I made is. Tastes great on fresh bread
,,, not same as cream cheese, but delicious,, (for me)Made dough and pressed into pans
I always use parchment paper
Poured the cheese mixture into pans.
Baked @ 350°F First checked at about 50 minutes. Kept adding 5 minute time intervals, until cheese was no longer jiggly in center. Nicely tanned also.
After a while, I was able to lift out of pan,, and let cool on rack.
Yes,,,,,,, I had to wait for it to cool considerably.
Dough on bottom crumbly, Cheese on top soft, and delicious.
Notes;
This is first time making this style/type of cheese cake. I still like my other version of similar,,,, that recipe is from Mom
.I will make it soon, and post play by play when I bake it.
Below is a link to my method of cheese making. Last 2 picture shows my mom's recipe cheesecake I baked then.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25522379
