Juf Tredoux se Kaaskoek-prakties

Coming back to Berlin, there were suddenly a vast number of reasons to dig up old and trustworthy recipes - most of these reasons of course involve Daniel....

As it was his birthday yesterday, we decided to make a team effort and bake a "lekker" kaaskoek. Well first we practiced last weekend (AND went hiking it off the next day!!) after my mom dug up our all-time favourite recipe from "huishoukunde prakties" (picture below) - manoman... 1993!!!

Anyhoo - to make it in Germany, we had to look for product we can use as things like "shortbread" and "creamcheese" are not that common to find unless you know what you are looking for... ...to be honest, "quark" is not your best friend here...

Use a removable bottom round pan, and heat the oven to 160 degC.

Crust:

1 packets of "butter spitz keks"

±100 g margarine/butter

1 heaped teaspoon ground cinnamon (zimt)

Make crumbs of the biscuits (keks) and rub in very well the margarine/butter. We used "pflanzenfett" as it does not melt so quick when it is a bit warmer.

Pack these then into the pan and press very tight, build first the bottom and then the sides - all very well connected (if not, the sides come loose when opening the pan).

"Inner"

3 x 300 g "sahnige frischkäse" (we just used the generic from our local supermarket, but common manufacturers are Philidelphia, Exquisa, etc.)

4 eggs

1 cup sugar (we used "feinzucker")

2 packets vanilla (e.g. dr. Oetker Bourbon Vanilla)

Mix the eggs.

Add the creamcheese.

Add the sugar.

Add vanilla.

Put this mix into the crust.

Bake at 160 degC for 1 hour.

Remove from oven and decrease the oven temperature to 100 degC.

Top

2 x 200 g sour cream ("sauer sahne")

1/2 cup of sugar

Mix well together.

Pour this over the cheesecake coming from the oven, and return it into the oven for 10-15 min at 100 degC.

Remove it from the oven and let it cool in the pan for ± 30 min or more. 

Refrigerate for at least 6 hours before serving.