Raspberry Cheesecake

German cheesecake, or "Käsekuchen," stands out for its light, fluffy texture derived from quark, a fresh dairy product. It features a simple crust and is often topped with fruit compotes, embodying a delicate balance of tanginess and sweetness that's beloved in German cuisine.

This delicious compromise offers a unique twist on the beloved dessert, maintaining its essence while accommodating ingredient availability.

Ingredients

For the crust:

1/2 cup (125g) Butter or Margarine, softened.

Gradually add:

2/3 cup (125g) Sugar

1 packet (8 g) Vanilla Sugar

2 Egg Yolks

1 pinch Salt

Grated Lemon Zest

 1 1/5 cups (150g) Flour with 3/4 teaspoon Baking Powder.

For the filling:

2 1/2 pounds cream cheese (Philadelphia), at room temperature

1 1/2 cups sugar (or less)

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry.

3 half-pints fresh raspberries

Directions

To make the crust

1. Preheat the oven to 350 degrees F.
2. Combine the melted butter, sugar, egg, salt, and lemon zest. Continue mixing until all ingredients are thoroughly combined and the mixture is creamy. 
3. Add the flour with the baking powder. Stir in a bit of milk until the dough is thick and falls heavily from the spoon. 
4. Transfer the dough to a springform pan. With your hands, press the dough into the bottom of the pan and about 1 inch up the sides. Use a fork to prick the base.
5. Bake for 10 minutes. Cool to room temperature.

To make the filling

1. Raise the oven temperature to 450 degrees F.
2. For the filling, in the bowl of an electric mixer fitted with a paddle attachment, cream together the cream cheese and sugar on medium-high speed until the mixture is light and fluffy, approximately 5 minutes. Gradually reduce the mixer speed to medium and add the eggs and egg yolks, two at a time, ensuring thorough mixing after each addition. Lower the mixer speed to low and incorporate the sour cream, lemon zest, and vanilla, mixing until the filling is thoroughly combined. Finally, pour the filling into the cooled crust.
3. Bake the cheesecake for 15 minutes at the initial temperature. Then, reduce the oven temperature to 225 degrees F and continue baking for an additional 1 hour and 15 minutes. Afterward, turn off the oven and prop the door open. Note that the center of the cake may not be fully set at this point. Allow the cheesecake to rest in the oven with the door ajar for 30 minutes. Following this, remove the cheesecake from the oven and let it cool at room temperature for 2 to 3 hours until completely cooled. Finally, wrap the cooled cheesecake and refrigerate it overnight for best results.
4. To remove the cheesecake from the springform pan, gently run a hot knife around the outer edge of the cake. Leave the cake on the bottom of the springform pan for serving.
5. For the topping, melt the jelly in a small saucepan over low heat. In a bowl, gently toss the raspberries with the warm jelly until thoroughly combined. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Before proceeding, measure your springform pan. While mine measures 9 inches in diameter, it's labeled as 9 1/2 inches. As a precaution against leaks, place the springform pan on a sheet pan before placing it in the oven.