TRADITIONAL GERMAN DONAUWELLEN GOES CHEESECAKE RECIPE | INTHEKITCHENWITHELISA

This recipe is not related to Oktoberfest but it is a very German recipe. In this recipe the traditional German donauwellen meets cheesecake and the result is heavenly!

THE RECIPE:

Donauwellen Cheececake

Base:

150g flour (for chocolate base use 120g flour and 30g cocoa powder)
½ tsp baking powder
75g sugar
Pinch of salt
1 egg
75g butter at room temperature

Cheesecake filling:

2 medium egg whites
200g cold whipping cream
500g quark (fat free)
100g sugar
2 tbsp lemon juice (can be left out)
35g corn starch
2 medium egg yolks

100g melted dark chocolate
100g cherries (frozen or canned)
3 tsp corn starch

whipped cream and dark chocolate for decoration (optional)

Turn oven to 200 C bottom top heat.

To make the base mix flour and baking powder in a medium bowl. Add sugar and salt, butter and one egg. Mix with hand mixer using kneading hooks on a low setting first and then turn to high setting. Stop mixing once the ingredients have combined and formed a dough (check the video for right consistency).

Cover a 21 cm springform tin with parchment paper and butter the base. Divide the batter into two and use one part to cover the base of the tin (see instructions in the video). Prick holes with the fork in the base and bake the base for 10 minutes at the bottom half of the oven. Leave the base to cool completely before proceeding.

Reduce the oven temperature to 160 C bottom top heat.

Cut chocolate into small pieces and melt in the microwave or in a hot water bath. Leave to cool completely.

To make the filling, start with mixing quark, egg yolks, sugar, corn starch, lemon juice and vanilla (if you like). You can also divide the ingredients into two to make more even layers (I did this on my 2nd go with the recipe and was more happy with the result). Mix well until all the ingredients have combined (mix with a spatula rather than mixer to avoid over mixing). In a separate bowl whisk egg whites with a hand mixer until stiff peaks. Then whisk the whipping cream until stiff.

Now add the cooled chocolate into half of the filling. Then take the other half and mix in whipped cream to the quark well, but be careful not to overmix. Next add egg whites and fold in carefully to incorporate, but not overmixing to keep the airiness (detailed instructions in the video). Spread the light mixture over the base.

Now take the second half with chocolate and mix in whipped cream to the quark well, but be careful not to overmix. Next add egg whites and fold in carefully to incorporate, but not overmixing to keep the airiness (detailed instructions in the video).

Transfer half of the chocolate filling into a piping bag and pipe a thin layer over the light mixture. Then mix cherries with 3 teaspoons of cornstarch and spread cherries over the chocolate filling pressing them into the filling (see video). Then cover with rest of the chocolate filling and smooth with a spatula.

Tap the cheesecake onto the table to allow everything to set.

Bake the cheesecake in the oven for 75 minutes on the bottom half of the oven. After 75 minutes turn the oven off, open the oven door slightly and leave the cake in the oven for another 5 minutes. This stops the cake from cracking on the top. Cool the cheesecake completely before removing it from the cake tin. Store in the fridge overnight for the perfect creamy consistency. Take the cheesecake to room temperature for at least 15 minutes (better half and hour) before serving.

Cut the cheesecake with a big knife. Run hot water over the knife before cutting to cut perfect pieces. Do this every time you have cut a piece to keep the knife hot.

Enjoy like it is or with some whipped cream and dark chocolate on top.