John Myers
Coffee and Cheese Cake
The perfect coffee and cheese cake recipe with a picture and simple step-by-step instructions.
Creamy quark
- 75 g Sugar
- 75 g Butter
- 1 Egg
- 1 Knife point Ground cinnamon
- 500 g Layer cheese
- 170 g Sugar
- 400 g Sour cream
- 4 Eggs
- 200 g Cream
- 1 packet Custard powder
- 40 g Food starch
- 5 tsp Soluble coffee powder
- 1 tsp Cocoa
- For the shortcrust pastry, work the flour with sugar, butter, egg and cinnamon into a smooth dough. Wrap in foil and chill for 30 minutes
- For the quark cream. Mix the layered cheese with 150g sugar and sour cream. Separate eggs, add egg yolks to the quark mixture and stir in. Beat egg whites until stiff. Whip the cream until stiff too. Stir the pudding powder and starch into the quark cream, fold in the egg whites and cream. Halve the mass.
- Preheat the oven to 170 degrees. Roll out the cooled dough thinly on a floured work surface and line the springform pan with it.
- Preheat the oven to 170 degrees. Roll out the cooled dough thinly on a floured work surface and line the springform pan with it.
- Finely grind the coffee powder in a mortar. Stir the remaining sugar, cocoa and coffee into one half of the quark cream, leave the other half light. Put the two creams alternately in the springform pan, like a marble cake. Pull through both doughs with a fork so that the creams are lightly marbled. Bake the cake in the oven for about 50 minutes. Dust with powdered sugar
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