Pineapple Kasekuchen German Cheesecake Recipe 455

Steps:

• Combine dry ingredients and sift. Cut butter in until it looks like fine meal. Add beaten egg and milk to form a medium-soft dough. Turn out onto lightly-floured board and gather together into a ball. Flatten; wrap with plastic and chill. Roll out and fit into a greased, 9-inch springform pan. Refrigerate. Drain pineapple very well and chill. Beat egg yolks with sugar and vanilla until pale yellow and creamy. Add softened butter, whisking well; add heavy cream and whisk again. Add quark and stir until smooth. Whisk egg whites with pinch of salt until peaks form. In and over/under motion with a spatula, carefully fold egg whites in to the batter, alternating with the addition of the sifted flour a little at a time. Spread chilled pineapple into bottom of crust; pour filling over, tapping sides of pan to make sure filling is smooth and even. Dough should be even at top, trimmed to about 1/2 inch above the level of the cheese filling. Preheat oven to 300 degrees. F. Place cake on center rack and bake 1 1/2 hours until golden brown on top and set. Turn off oven, leaving cake inside for 15 more minutes. Remove from oven; place on rack to cool to room temperature. Remove from springform pan to a platter. Refrigerate for 3 to 4 hours, covered, before serving very cold.

Steps:

• Preheat oven to 350°F.
• Mix zwieback with 1/2 cup sugar, cinnamon and butter.
• Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9" springform pan, lining bottom and sides.
• Beat eggs with remaining one cup of sugar until light and fluffy.
• Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve.
• Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts.
• Bake for about one hour or until center is set.
• Turn off the heat, open oven door and let stand in oven for one hour or until cooled.