Embark on a culinary journey to Dresden with this decadent Egg Cheesecake, a unique twist on the traditional dessert. Its layers of velvety pudding, rich quark filling, and a fluffy egg white topping are cradled in a buttery shortcrust pastry. This recipe brings the charm of Germany straight to your kitchen. Let's create this delightful treat together!
Ingredients:
For the Shortcrust Pastry:
- 200 g flour
- 100 g soft butter
- 60 g sugar
- 1 egg
- Pinch of salt
- 1 teaspoon baking powder
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For the Egg Layer:
- 300 ml milk
- 200 ml cream
- 1 package vanilla pudding powder (37 g)
- 1 package vanilla sugar (8 g)
- 60 g sugar
- 2 eggs, separated
- Pinch of salt
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For the Quark Filling:
- 750 g curd (20% fat)
- 120 g sugar
- 50 g soft butter
- 2 eggs
- 1 package vanilla sugar (8 g)
- 15 g cornstarch
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Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Equipment:
- 26 cm springform pan
- Mixing bowls
- Saucepan
- Hand mixer or whisk
- Oven
Cooking Tips:
- Ensure the curd is at room temperature for a smoother filling.
- Let the pudding mixture cool without forming a skin by stirring occasionally.
Servings: 12
Instructions:
1. Preheat your oven to 160°C with air circulation (fan-assisted).
2. Prepare the shortcrust pastry by combining flour, soft butter, sugar, egg, salt, and baking powder in a bowl. Mix for 30 seconds and then knead briefly to form a dough.
3. Press the dough evenly into the bottom and 2/3 up the sides of the springform pan, ensuring no thin spots. Chill in the refrigerator.
4. Make the pudding for the egg layer by mixing milk, cream, vanilla pudding powder, vanilla sugar, and sugar in a saucepan. Cook on the stove, stirring constantly until thickened. Once done, let it cool down stirring occasionally to prevent a skin from forming.
5. For the quark filling, beat together butter and sugar for 1 minute on the highest level until creamy. Mix in the cornstarch, vanilla sugar, and eggs. Finally, incorporate the curd. Pour this mixture into the prepared crust and bake for 20 minutes.
6. While the base is baking, finalize the egg layer. Beat the egg whites with a pinch of salt until stiff peaks form. Stir the egg yolks into the cooled pudding mixture.
7. After the initial 20 minutes of baking, gently spread the egg and pudding mixture over the quark layer and return the cake to the oven to bake for a further 45 minutes at 160°C.
8. Once baked, turn off the oven and let the cheesecake rest inside for an additional 10 minutes to set.
9. After resting, allow the cheesecake to cool completely in the pan for at least 6 hours before removing, ensuring that the layers are set and the flavors have melded.
10. Cut, serve, and enjoy. The Dresden Egg Cheesecake can be stored in a cool place and should be enjoyed within 4-5 days.
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This delightful recipe has been created by the talented Silvia W-K. For more delicious recipes and baking inspiration, visit her YouTube channel at https://www.youtube.com/@silviaw-k8036
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