German chocolate quark cheesecake with a super rich chocolate brandy cream glaze. Top if off with whipped cream and fresh berries and serve chilled.
Ingredients
For the Crust:
- 7 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla sugar
- 1-1/2 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- bread crumbs for sprinkling
For the Filling:
- 2-1/4 cups quark
- 1/2 cup cocoa powder
- 1 cup plus 1-1/2 tablespoons all-purpose flour like Kathi Wheat Flour 450
- 4 eggs separated
- 3/4 cup granulated sugar
- 1 lemon
- 2 vanilla beans halved
- 1 cup whole milk
- 1 cup unsalted butter
For the Glaze:
- 2/3 cup heavy cream
- 7 ounces semi sweet chocolate finely chopped
- 1 tablespoon Asbach Uralt or any other brandy
- 7 tablespoons clarified butter at room temperature
Instructions
For the Crust:
- Preheat oven to 375 degrees F.
- Mix together the butter, granulated sugar, egg, vanilla sugar, flour, and baking powder by hand or in a stand mixer. Place the crust mixture in the refrigerator to chill at least 1 hour.
For the Filling:
- Combine the quark, cocoa powder, flour, egg yolks, and sugar in a large bowl.
- Press the chilled crust mixture into a lightly greased spring-form pan dusted with the breadcrumbs. With your fingertips, press the mixture up onto the sides of the pan as far as you can go. Pierce the crust with a fork.
- Place the vanilla beans and seeds, milk, and butter in a small saucepan over low heat until the butter melts. Carefully remove the beans, pressing out any remaining seeds to extract the most flavor. Add this mixture to the quark mixture and mix well to combine. Whip the egg whites to the stiff peak stage. Carefully fold the whites under the quark mixture. Spoon over the crust.
- Bake the Quarktorte on the middle rack for 90 minutes, until firm but not browned. You may wish to check the cake for "doneness" after 1 hour and 15 minutes, and if it's beginning to brown, cover it with aluminum foil or finish baking with the oven door open. Allow to cool in the form until room temperature. Carefully loosen the edges with a sharp knife and remove from pan. Allow to cool 10 minutes before icing with the Asbach Uralt Glaze or any other brandy.
For the Glaze:
- Bring the cream to a simmer over high heat. When it begins to simmer, remove it from the heat. Add the finely chopped chocolate and Asbach Uralt or any other brandy. Stir until all the chocolate is melted and evenly incorporated into the cream. Allow it to come to room temperature. Add the clarified butter to the chocolate-cream mixture and blend well. Use immediately.
