Estonian Cheesecake
A delicate Estonian pie with a crumbly shortcrust base and a creamy curd cheese filling.
Ingredients
- wheat flour145 g
- butter100 g
- powdered sugar75 g
- salt0.5 tsp
- egg yolk1 pcs
- quark400 g
- cream 35%100 ml
- eggs2 pcs
- vanilla sugar1 tsp
Instructions
Mix 130 g of wheat flour, 30 g of powdered sugar and salt. Add the softened butter and egg yolk, and quickly knead into a smooth dough.
Press the dough into the bottom of a 20 cm springform pan lined with parchment paper, and refrigerate for 20 minutes.
For the filling, beat the eggs with the remaining 45 g of powdered sugar and vanilla sugar. Add the curd cheese, cream and the remaining 15 g of flour, and beat until smooth.
Pour the cheese filling over the chilled base and smooth out the surface.
Bake in a preheated 180 °C oven for 35–40 minutes, until the edges are set but the center still wobbles slightly.
Turn off the oven, leave the door slightly ajar and let the pie sit inside for 10 minutes, then cool in the pan for another 30 minutes before serving.
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