When I went food shopping for the weekend it was already past lunch time, I was still hungry and craving a coffee & a piece of cake. While strolling through the isles all I could think of was what kind of cake I would like and which one would be quick to make. There are two cakes I vividly remember from my childhood. One is a Bundt cake that every family member got as a birthaday cake while the other one is my grandmas famous cheesecake. After those two popped into my head, I instantly knew I wanted a slice of the cheesecake, I could already taste it. I also knew that Mr. T and child #1 would be more then happy to share a slice or 3!
German cheesecake dates back to 1598 and there are many different recipes – and believe me when I say I’ve tried a lot of them. I have to say however, this one is still my favourite one. I decided to make a smaller version so I halved the original recipe and used an 18cm loose bottom cake tin. As I have also been trying to reduce sugar as much as possible over the past 4 years, I only used half the amount of sugar the original recipe called for.
63g butter, room temperature
175g sugar (90g if you want to eat less sugar)
2 eggs, egg yolks in one bowl, egg whites in another
1 sachet Bird’s instant custard (or Dr. Oetker’s original Pudding or 37g corn starch)
1 vanilla pod, seeds only
1 tbsp semolina (some more for dusting)
1 tsp baking powder
1 lemon, juice and zest
Heat the oven 180C/160 fan/gas6. Grease the cake tin and dust with semolina, make sure the sides are covered too. Beat the egg whites until firm peaks form and set aside. Take the bowl with the egg yolks, add all other ingredients and mix well. Now fold in the egg whites and mix well. Fill the cake tin evenly and put into the oven on the lowest shelf. Bake for 45-50 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Delicious – my cravings had been satisfied. It did turn out however that making the smaller version wasn’t the best idea afterall… Child #1 complained the pieces were far too small.