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German Pineapple Kasekuchen ( Cheesecake)

Source of Recipe

K.arlette2011


List of Ingredients

Pineapple Kasekuchen (German Cheesecake)


2/3 cup cold butter
2/3 cup sifted confectioners sugar
2 cups sifted all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
1 small egg, lightly beaten
1 Tbsp milk

Filling Ingredients

1 can crushed pineapple in its own juice, very well drained
3 eggs, separated
1 cup granulated sugar
2 tsp vanilla
3/4 cup well-softened butter
3/4 cup heavy cream
3 cups quark ( a soft, unaged fresh cheese, see story above for sources)
1/2 tsp salt
2 Tbsp sifted flour


Recipe


Combine dry ingredients and sift.

Cut butter in until it looks like fine meal.

Add beaten egg and milk to form a medium-soft dough.

Turn out onto lightly-floured board and gather together into a ball.

Flatten; wrap with plastic and chill.

Roll out and fit into a greased, 9-inch springform pan.

Refrigerate.

Drain pineapple very well and chill.

Beat egg yolks with sugar and vanilla until pale yellow and creamy.

Add softened butter, whisking well; add heavy cream and whisk again.

Add quark and stir until smooth.

Whisk egg whites with pinch of salt until peaks form.

In and over/under motion with a spatula, carefully fold egg whites in to the batter, alternating with the addition of the sifted flour a little at a time.

Spread chilled pineapple into bottom of crust; pour filling over, tapping sides of pan to make sure filling is smooth and even.

Dough should be even at top, trimmed to about 1/2 inch above the level of the cheese filling.

Preheat oven to 300 degrees. F.

Place cake on center rack and bake 1 1/2 hours until golden brown on top and set.

Turn off oven, leaving cake inside for 15 more minutes.

Remove from oven; place on rack to cool to room temperature.

Remove from springform pan to a platter.

Refrigerate for 3 to 4 hours, covered, before serving very cold.