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Recipe: Fabulous cheesecake

The word ‘Käsekuchen’ in German literally translates as ‘cheesecake’, but unlike the famous New York Cheesecake, the German variety is made using quark, a low-fat dairy ingredient that is relatively unknown outside of Germany. This makes for a much healthier cheesecake, but lacks the creamy indulgence of a cheesecake made using richer dairy products such as cream or cream cheese. At the Hotel Concorde Berlin, the Brasserie Le Faubourg’s take on the New York Cheesecake is a compromise between the two. Their half quark and half cream cheese variety is extremely popular with guests and comes served with peanuts, cherry compote, honey cress and ice cream. Head Chef at the Brasserie Le Faubourg, Steffen Sinzinger, has been kind enough to share his recipe below…

New York Cheesecake at the Brasserie Le Faubourg

New York Cheesecake at the Brasserie Le Faubourg

Cheesecake base:
15g cocoa butter
25g dark chocolate
125 nougat
40g sweet crispy waffle

Melt the cocoa butter, dark chocolate and nougat together over a low heat, before mixing in the waffle. Roll out the mixture between two sheets of baking paper and leave to cool. Cut into desired shape.


Cheesecake filling:
210g quark
210g philadelphia cream cheese
1 egg
10g vanilla blacmange powder
38g sugar

Mix all ingredients together and pour into a springform pan (ca. 20cm diametre). Bake in the oven for around 40 minutes at 140°C. Leave to cool and cut out desired shape. Cut out a small hole for the peanut butter filling.


Peanut butter filling:
50g Milchmädchen
50g peanut butter
100g Philadelphia cream cheese

Mix together until smooth. Using a piping bag, fill the hole in the cheesecake with the mixture. Decorate with crushed waffle, honey cress, ice cream and cherry compote.

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