Christa’s curd cheese cake..

Gregor, a friend of ours, invited us to a birthday picnic at the Prater.

So I thought it would be appropriate to bring a cake and decided, to back  Christa’s cheese cake.

I’m not really a big curd cheese cake fan, but this one tastes really good, like cheese cake. With fruits on it, it’s even better!

The recipe is from my mom, who has it from Christa, a friend of hers. Thus the name.

The recipe amount is a lot! I could easily fill a whole baking sheet and another cake form with 9.4”. Who wants it a little smaller, can cut the amount in half.

Christa’s cheese cake:

Shortcrust:

1.1 Ibs flour

7.7 oz sugar

2 egg yolks

7.7 oz butter (room temperature)

1 pack vanilla sugar

1 1/2 tablespoons baking powder

shell of a lemon

Curd filling:

2.2 Ibs curd (20%)

7.7 oz sugar

5 egg yolks

3.5 oz butter (room temperature)

1 pack vanilla sugar

7 egg whites

juice of a lemon

0.9 Ibs wild berries (fresh or frozen)

Shortcrust:

1.     Beat butter and sugar until fluffy.

2.     Add one egg yolk into the butter-sugar-mix and stir again.

3.     Add all other ingredients and knead well. It’s best to do that with your hands.

4.     Spread the shortcrust on a big baking sheet and bake in preheated oven at 338F for 10min.

Curd creme:

5.     In the meantime beat butter with sugar until fluffy. Add one egg yolk at a time.

6.     Add curd, vanilla sugar and juice lemon and stir well.

7.     Beat the 7 egg whites in another bowl and mix it into the cheese cake.

8.     Spread the cheese cake evenly over the shortcrust and put the berries on top.

9.     Bake for approx. 40min at 338F in the oven on the middle rack.

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