German Sweet Yeast Dough Cheesecake (Schmierkase Cake)

Time

Ingredients

Ingredients

1 tbsp. active dry yeast
1/4 cup warm water
2 cups sifted all-purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1/2 cup milk
1/4 cup butter
1 lg. egg, lightly beaten

Filling

2 cups cottage cheese
1/4 cup butter
1 cup granulated sugar
2 lg. eggs, separated
1 tbsp. cornstarch
3 tbsp. milk or
heavy cream
1 tbsp. drak rum
1/2 tsp. grated lemon rind
1/3 cup raisins

Instructions

FOR THE DOUGH:

LIGHTLY GREASE AN 10-INCH SPRINGFORM PAN.

DISSOLVE THE YEAST IN THE WATER. IN A LARGE MIXING BOWL, MIX TOGETHER THE FLOUR, SUGAR, AND SALT. IN A SAUCEPAN, HEAT THE MILK AND BUTTER, THEN COOL TO LUKEWARM. ADD THE WARM MILK AND THE YEAST MIXTURE TO THE DRY INGREDIENTS, THEN ADD THE EGG. MIX THOROUGHLY TO FORM A MOIST, SOFT DOUGH. KNEAD LIGHTLY UNTIL THE DOUGH IS SOFT AND SMOOTH.

COVER THE DOUGH WITH A TOWEL AND SET THE BOWL TO RISE IN A WARM PLACE. THE DOUGH SHOULD RISE TO TWICE ITS ORIGINAL SIZE, APPROXIMATELY 1 HOUR.

WHEN THE DOUGH HAS DOUBLED IN BULK, PUNCH IT DOWN AND PAT IT INTO A THIN LAYER. PLACE THE LAYER INTO THE BOTTOM OF THE PAN. USE REMAINING DOUGH TO LINE THE SIDES OF THE PAN. (IT IS DIFFICULT, AND UNNECESSARY, TO LINE THE SIDES OF THE PAN ALL THE WAY TO THE TOP; AS THE CRUST BAKES, IT WILL RISE TO NEAR THE TOP ANYWAY.)

ALLOW THE DOUGH TO RISE AGAIN IN THE PAN UNTIL AGAIN DOUBLED IN BULK, ABOUT 30 TO 45 MINUTES.

FOR THE 9 X 13 X 2 INCH PAN (greased) I ROLLED OUT THE DOUGH PUT IT INTO THE PAN AND JUST USED MY FINGERS TO PRESS THE DOUGH UP THE SIDES OF THE PAN.

FOR THE FILLING: THE RUM AND RAISINS, ARE UNUSUAL, BUT IT IS THE YEAST DOUGH CRUST THAT REALLY MAKES THIS CAKE DISTINCTIVE.

PREHEAT THE OVEN TO 350 DEGREES F.

PRESS (2 CUPS) OF THE COTTAGE CHEESE THROUGH A SIEVE AND DRAIN.

IN A LARGE MIXING BOWL, COMBINE THE BUTTER, SUGAR,AND EGG YOLKS. BEAT UNTIL FOAMY, THEN ADD THE CORNSTARCH, MILK, RUM, LEMON RIND, AND RAISINS AND BLEND THOROUGHLY.

BEAT THE EGG WHITES UNTIL THEY FORM SOFT PEAKS, THEN GENTLY FOLD THEM INTO THE CHEESE MIXTURE.

POUR THE MIXTURE INTO THE PREPARED CRUST AND BAKE FOR 50 MINUTES, OR UNTIL THE EDGES ARE GOLDEN BROWN.

COOL AND SERVE AT ROOM TEMPERATURE.

Author's Comments

Keep in mind that the liquid ingredients must be lukewarm, not hot. This is a delicious cake with a yummy yeast dough.

WHEN I MADE THIS CAKE I USED A 9 X 13 X 2 INCH PAN. I THOUGHT THAT THERE WOULD BE TO MUCH DOUGH FOR A 10 INCH SPRINGFORM PAN. I THINK I MADE THE RIGHT DECISSION. THE YEAST DOUGH HAD RISEN VERY HIGH.

The Joy of Cheesecake

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