German Cheesecake

I'm still looking for the "utimate" cheesecake. For me, I like the cake tastes not too sweet so that I can taste the salty from cheese and it must have a little bit sour flavor within. Moreover, the texure must be soft and creamy, but not that dence and rich. Some of cheesecakes are too light and fluffy, but some of are greasy and heavy.

Well... The cheesecake I made this time is not a German cheesecake at all, but I call it in that way because the recipe is modified from "Grandma's German Cheesecake". Since I use not enough sugar, it became a little bit salty, it must be served with somthing sweet like jam or icing. And another problem for the cake is that the ratio of egg is relative big than cheese so that the texure is too fluffy. This is not a super delicious cake, but I do discover somthing could improve for next time.

(It's good to eat with jam on top, really!)




Ingredients: 4-inch springform pan

for crust
- 30g walnuts chopped

for filling
- cottage cheese 90 g
(Actually, I use 1 box(200 g) cottage cheese, but after I drained...it only had 90 g left@@)
- yogurt 1~2 tbs
- sugar 15 g
- 1 egg seperated
- vanilla extract

Whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add cheese and yogurt and mix until well-combined. Then fold in the egg white that is already beating to the stiff peaks form.






------------------------ next time --------------------
cheese + yogurt 180~250 g
1 egg (seperated or not)
sugar 28~35 g