Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
- 1/2 cup fresh raspberries
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper.
2. In a large mixing bowl, combine the flour, softened butter, 1/4 cup sugar, and salt. Mix until the dough is crumbly.
3. Press the dough into the bottom of the prepared pan, making sure it is evenly distributed. Bake for 15 minutes.
4. In a separate mixing bowl, beat the eggs until they are light and frothy. Add the sour cream, heavy cream, 1/2 cup sugar, and vanilla extract. Mix until well combined.
5. Pour the egg mixture over the baked crust. Spoon the raspberry jam over the top of the egg mixture and swirl it around with a knife.
6. Scatter the fresh raspberries over the top of the mixture.
7. Bake for 40-45 minutes or until the filling is set and the edges are golden brown.
8. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 350°F
Serving size:
8 servings
Nutritional information:
Calories: 340
Fat: 20g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 90mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of jam you like instead of raspberry jam.
- You can use frozen raspberries instead of fresh raspberries.
Variations:
- You can add a layer of sliced almonds on top of the raspberry jam before adding the egg mixture.
- You can use a different type of fruit instead of raspberries, such as blueberries or strawberries.
Tips and Tricks:
- Make sure the crust is pressed firmly into the bottom of the pan to prevent it from crumbling.
- Use room temperature butter for the crust to make it easier to mix.
- Let the Eierschecke cool completely before serving to allow the filling to set.
Storage Instructions:
Store the Eierschecke in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Eierschecke in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the Eierschecke on a cake stand with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Fresh raspberries and powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the crust is too crumbly, add a little more butter until it holds together.
- If the filling is not set after the recommended cooking time, bake for an additional 5-10 minutes.
Food Safety Advice:
Make sure the Eierschecke is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Eierschecke is a traditional German dessert that originated in Saxony. It is a type of cheesecake that is made with quark, a type of fresh cheese. The name Eierschecke comes from the German word "schecke," which means "checkered," referring to the pattern on the top of the dessert.
Flavor Profiles:
The Eierschecke has a creamy and tangy filling with a sweet and buttery crust. The raspberry jam adds a fruity and slightly tart flavor to the dessert.
Serving Suggestions:
Serve the Eierschecke as a dessert after a German-inspired meal or as a sweet treat for afternoon tea.
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Region: German