CHEESECAKE ORIGIN Germany
Käsekuchen (literally translated as “cheese cake”) is distinguished from other cheesecakes by its crust and filling. The crust more closely resembles pastry dough, using butter, flour, sugar, eggs, and salt to create a buttery base. But the true distinction lies in the main creamy component to the filling: quark. Quark is a thousand-year-old European cheese, spreadable and divinely rich. Depending on the region of Europe, quark can straddle the textural line between fromage blanc, yogurt, ricotta cheese, and cottage cheese. In Germany, it most closely resembles Greek yogurt and is used as a decadent filling in strudel, blintzes, and, of course, Käsekuchen.
KÄSEKUCHEN
Makes 1 (9-inch) cake
One bite of this German pastry and you’ll wonder where it’s been all your life. Our take on Käsekuchen makes use of tangy Greek yogurt, as the traditional quark can be difficult to locate in the United States. The combination of the creamy filling and buttery pastry base is one to remember.
Shortbread Crust (recipe follows)
8 ounces (226 grams) cream cheese, softened
½ cup (100 grams)
