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Kasekuchen auf Demblech/Batscher
posted by Emma 11-16-100 9:02 PM
"Schmearkase" - refers to the German word for cottage cheese.
Traditionally, this cheesecake is made with Quark and/or Topfen cheeses, not cottage cheese.
Quark, which is similar to a cross between yogurt and small curd cottage cheese. It is a soft, unripened cheese with the texture and flavor of sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces.
Austrian Topfen, which is a curded cheese and is similar to pot cheese. It is a drier form of cottage cheese.
Kasekuchen auf Demblech/Batscher (Old-fashioned cheesecake)
Dough:
2 1/4 cups flour
1 ounce yeast
1/2 cup lukewarm milk
3/4 cup sugar
7 tablespoons butter
Pinch of salt
Topping:
2 to 3 cups cottage cheese, rubbed through a fine sieve to smooth out the curds
1/2 cup currants, washed
1/2 cup cream
2 to 3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
Grated peel of 1 lemon
Sift the flour into a mixing bowl and press a shallow crater into the center with your fingers. Crumble the yeast (if necessary) and stir up with a very little milk and just a sprinkling of sugar. Pour this mixture into the crater and let stand until it starts to foam. Add the remaining milk and the sugar, butter, and salt; work into the dough. Cover with a cloth and let it rise, about 60 to 120 minutes.
Preheat the oven to 425 degrees. Grease a baking sheet.
To make the topping. Combine the cottage cheese with the currants and the other ingredients; stir into a thick paste.
When the dough has risen, roll it out onto the greased baking sheet (or 2 small ones, if you like), and pinch a little border all around the edges to contain the topping. Puncture the sheets of dough all over with the tines of a fork and cover with the topping mixture. Bake for about 30 minutes, until light golden.
Servings: 8 to 10.
from ~ The Cuisines of Germany: Regional Specialties and Traditional Home Cooking," by Horst Scharfenberg (Poseiden, 1989)
