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Cheese cake with bergamot sugar

As a kid my favorite dessert was cheese cake. In Austria we have a special type of milk product called Topfen - the Germans call it Quark - to make that. There is no good equivalent for it really in the English part of the world - apart from cream cheese which is a lot fatter. If you make this with cream cheese I recommend substituting parts of the cream cheese with cottage cheese in order for it to be lower in fat.

Pastry dough:

50g flour (pastry flour)

150g butter

50g sugar

1 egg yolk

1 pinch of sal


750g Topfen or 350g of cream cheese and 400g of cottage cheese

250g sugar

10g bergamot sugar

3 egg yolk

30g oil (sunflower or similar - not olive oil)

35g starch (potato, corn - any will do)

4 egg white

Crumble flour, sugar and butter, then add egg yolk and salt. Form the dough into a roll and let it rest wrapped in plastic for about an hour in the fridge.

After the dough has rested line the glasses with some butter - before adding the dough in the shape of the glas bottom. You can either roll out the dough and cut out the shape of - easier - just take some dough and press it in with your fingers.

Preheat the oven to 180 Celsius.

Then prepare the filling. Separate the egg yolk from the egg white. Then whisk the egg whites till stiff in a dedicated bowl. Mix egg yolks, and the other ingredients to a cream paste and fold the egg whites under the mixtures.

Then put the filling into the glasses.

Back for 20-30 minutes until golden brown. Do not open the oven during that time. If you are happy with the browning - turn of the oven and let the glasses cool in the oven.

Tastes best if still slightly warm.



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