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
- 1 egg yolk
- 1/4 cup milk
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 lb quark cheese
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
Special Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, softened butter, sugar, salt, egg yolk, and milk. Mix until a dough forms.
3. Press the dough into the bottom and up the sides of the springform pan. Use a fork to prick the bottom of the crust.
4. Sprinkle the raisins and chopped walnuts over the crust.
5. In another mixing bowl, combine the quark cheese, sour cream, sugar, vanilla extract, and eggs. Mix until smooth.
6. Pour the cheese mixture over the raisins and walnuts in the crust.
7. Bake the Spirgel-Käse-Kuchen for 50-60 minutes, or until the filling is set and the crust is golden brown.
8. Let the cake cool completely in the pan before removing the sides.
9. Serve the Spirgel-Käse-Kuchen chilled or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 150mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 20g
Protein: 9g
Substitutions for ingredients:
- Instead of quark cheese, you can use ricotta cheese or cottage cheese.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add a tablespoon of lemon zest to the cheese mixture for a citrusy flavor.
- Top the cake with fresh berries or a fruit compote before serving.
- Use a graham cracker crust instead of the dough crust.
Tips and Tricks:
- Make sure the butter is softened before mixing it with the other crust ingredients.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Let the cake cool completely before removing the sides of the pan to prevent it from falling apart.
- Chill the cake for at least an hour before serving for the best texture.
Storage Instructions:
Store the Spirgel-Käse-Kuchen in the refrigerator for up to 3 days.
Reheating Instructions:
The cake can be served chilled or at room temperature. If you prefer it warm, you can heat individual slices in the microwave for a few seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with whipped cream or a dollop of sour cream.
- Garnish the cake with fresh berries or chopped nuts.
Pairings:
- Serve the Spirgel-Käse-Kuchen with a cup of coffee or tea.
- Pair it with a glass of sweet dessert wine.
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the crust is too crumbly, add a little more milk to the dough until it comes together.
- If the filling is not set after baking, put the cake back in the oven for a few more minutes.
Food Safety Advice:
- Make sure the eggs are fresh and not expired.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
Spirgel-Käse-Kuchen is a traditional German cheesecake that originated in the region of Swabia. It is made with quark cheese, which is a fresh cheese similar to ricotta or cottage cheese. The name "Spirgel" comes from the Swabian dialect and means "little bird", which refers to the raisins and nuts that resemble birdseed.
Flavor Profiles:
The Spirgel-Käse-Kuchen has a creamy and tangy filling with a sweet and nutty crust. The raisins add a chewy texture and the walnuts provide a crunchy contrast.
Serving Suggestions:
Serve the Spirgel-Käse-Kuchen as a dessert or a sweet snack. It is perfect for special occasions or as a treat for afternoon tea.
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Region: German