This first graph made me so happy. You're right, we all work so hard on these books (and this kind of book, especially)--like for our children, we should never stop being proud. Thanks for that inspiration today, and for cheesecake. x
Please continue to mention and promote your book! It is quite wonderful--why not continue being proud of it? (And has it really been 6-1/2 years?) And thank you for the reminder that those of us who love quark but live where it is not available can still enjoy it.
I'm so glad you brought my attention back to this recipe! I have your book and after revisiting Vienna's Christmas markets last year, and exploring Nuremburg's and Frankfurt's for the first time, I pulled it out and studied it once again. We saw this cheesecake near the markets and I'm kicking myself that I was so full from all the other food that I couldn't take on a slice. Biggest regret! Now I have to track down some quark so I can make it.
My Oma used SchichtKäse - similar to Quark for her Käsekuchen- she also added Vanille Puddingpulver (a bit like custard powder?) from Dr Oetker, which made it very yellow and I think helped bind the filling. Your cake looks amazing!
Woah Luisa. Me and my German colleague talk a lot about cheesecake. You've put it so much better than I could. Quark is a fascinating ingredient that you're right to say wouldn't be seen in a cheesecake elsewhere. We make 'new york' or 'basque' cheesecake, but I'm going to try the traditional for sure, inspired! 🍻
I can't believe it's been 6 1/2 years. But that book has provided me with not only some of my favorite things to eat EVER, but total comfort in an unbelievably destabilizing and often nerve-racking world. Thank you for putting it into the world.
Quark is also used for a lot of home remedies in Germany. When I gave birth to my daughter in Frankfurt, the midwife placed a quark wrap on my chest to help with swelling and inflammation.
I have loved your writing for years and missed it terribly when you were no longer blogging regularly. Shame on me for taking so long to subscribe to your Substack, Letter from Berlin. Error corrected and now to correct my second error, not purchasing Classic German Baking when it was first published. This error will shortly be corrected. Thank you for all the years of beautiful writing on cooking, baking, marriage, child rearing and many other topics.
Ooh, I’ve been looking for a Käsekuchen recipe without Puddingpulver.
I make quark in the Instant Pot with buttermilk and milk. I use Fairlife milk, which has more protein and is ultra pasteurized.
I use 1 cup of buttermilk for every bottle of milk (the bottle is a bit less than 1/2 gallon).
You can use the yogurt setting for about 12 hours or, if there’s no yogurt setting, sous vide at 110° F for the same length of time. The mixture will be somewhat solid when it’s done. If it’s not done at 12 hours, continue processing for an additional hour.
Drain in cheesecloth for a couple of hours or until it has the consistency you need.
This first graph made me so happy. You're right, we all work so hard on these books (and this kind of book, especially)--like for our children, we should never stop being proud. Thanks for that inspiration today, and for cheesecake. x
Please continue to mention and promote your book! It is quite wonderful--why not continue being proud of it? (And has it really been 6-1/2 years?) And thank you for the reminder that those of us who love quark but live where it is not available can still enjoy it.
Yum -- I want to eat this! Now. And it's breakfast in the States. xoxoxoxo
I'm so glad you brought my attention back to this recipe! I have your book and after revisiting Vienna's Christmas markets last year, and exploring Nuremburg's and Frankfurt's for the first time, I pulled it out and studied it once again. We saw this cheesecake near the markets and I'm kicking myself that I was so full from all the other food that I couldn't take on a slice. Biggest regret! Now I have to track down some quark so I can make it.
My Oma used SchichtKäse - similar to Quark for her Käsekuchen- she also added Vanille Puddingpulver (a bit like custard powder?) from Dr Oetker, which made it very yellow and I think helped bind the filling. Your cake looks amazing!
Woah Luisa. Me and my German colleague talk a lot about cheesecake. You've put it so much better than I could. Quark is a fascinating ingredient that you're right to say wouldn't be seen in a cheesecake elsewhere. We make 'new york' or 'basque' cheesecake, but I'm going to try the traditional for sure, inspired! 🍻
I love that cookbook and will never get tired of hearing about it!!! A triumph.
Oh--I had no idea I could make my own Quark!!! So excited!!!!
I can't believe it's been 6 1/2 years. But that book has provided me with not only some of my favorite things to eat EVER, but total comfort in an unbelievably destabilizing and often nerve-racking world. Thank you for putting it into the world.
I need to make this! What fat content does the Quark you use /prefer have?
Quark is also used for a lot of home remedies in Germany. When I gave birth to my daughter in Frankfurt, the midwife placed a quark wrap on my chest to help with swelling and inflammation.
I have loved your writing for years and missed it terribly when you were no longer blogging regularly. Shame on me for taking so long to subscribe to your Substack, Letter from Berlin. Error corrected and now to correct my second error, not purchasing Classic German Baking when it was first published. This error will shortly be corrected. Thank you for all the years of beautiful writing on cooking, baking, marriage, child rearing and many other topics.
We love to hear more of your book - it's so big you can't share it all in one year!
We're still publicising the one we published just before lockdown - it deserves it; and we get to see the photos!
You can tell us about CGB forever as far as I'm concerned. It's a treasure! Moving on to make some quark and Käsekuchen ...
Ooh, I’ve been looking for a Käsekuchen recipe without Puddingpulver.
I make quark in the Instant Pot with buttermilk and milk. I use Fairlife milk, which has more protein and is ultra pasteurized.
I use 1 cup of buttermilk for every bottle of milk (the bottle is a bit less than 1/2 gallon).
You can use the yogurt setting for about 12 hours or, if there’s no yogurt setting, sous vide at 110° F for the same length of time. The mixture will be somewhat solid when it’s done. If it’s not done at 12 hours, continue processing for an additional hour.
Drain in cheesecloth for a couple of hours or until it has the consistency you need.