German cheesecake

Recipe from: 10/12/1989 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • SPONGE CAKE
  • 2
    extra-large eggs, separated
  • 25
    ml
    hot water
  • 100
    g
    white sugar
  • 5
    ml
    vanilla essence
  • 75
    g
    cake flour
  • 50
    g
    cornflour
  • 5
    ml
    baking powder
  • pinch salt
  • CHEESE FILLING
  • 20
    g
    gelatine
  • 50
    ml
    water
  • 50
    ml
    orange juice
  • 500
    g
    homogenised cottage cheese
  • 375
    ml
    cheese, stiffly whipped
  • 200
    g
    sugar
  • 10
    ml
    finely grated orange rind
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Grease a 20 cm diameter springform tin with margarine. Beat the egg yolks well and beat in the water. Gradually beat in the sugar and vanilla. Beat the egg whites until stiff but not dry and gently fold into the egg yolk mixture with a metal spoon. Sift the dry ingredients together and fold into the mixture. Spoon the batter into the prepared tin. Bake the cake for 20 minutes in the centre of the oven and turn out on a wire rack. Cool completely before cutting the cake in half horizontally. Place one layer on a cake platter and clamp the springform around the layer of cake on the platter. Soak the gelatine in the water and orange juice until spongy and heat over boiling water until it has dissolved completely. Blend the cottage cheese, cream, sugar and orange rind. Add the gelatine mixture and beat rapidly. Cool the mixture slightly if too runny. Spoon the cheese filling on top of the layer of cake on the platter and place the other layer on top. Chill until the filling has set. Remove the springform and sift a little icing sugar on top of the cake just before serving. Makes a medium cake.
 

Read more on: bake  |  dairy
 

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