Cheesecake

(Kaesekuchen). On clean work surface sift together baking powder and flour. Make a well in center and cut in butter with a pastry cutter. Add sugar, vanilla and egg. Quickly work together till dough holds nicely together. Wrap in clear wrap and keep in fridge for 1 hour. Roll out scant 3/4 of dough on bottom of 10-inch springform and then secure outer ring. From remaining dough carefully roll out 3 pieces finger-thick (about 3 of them) and lay around edge of ring, pulling dough up and stretching it a good 2 inches, making sure the edge at bottom and ring is sealed all around. Cheese Filling 750 g Quark 2 c heavy cream 125 g flour 180 gr sugar 150 gr sour cream 150 ml milk 5 egg yolks 5 egg whites, stiffly beaten With electric mixer beat egg yolks and sugar until light and fluffy. Add remaining ingredients exc. egg whites and mix well. Then fold in stiffly beaten egg whites Bake in preheated oven of 350 F 1 hour. Let cake rest 10 minutes in oven before removing. With a sharp knife carefully go around edge of cake and loosen from outer ring. Let cool in form for several hours. Transfer to serving platter. You may have to put foil over cake for the last 15 minutes of baking. After keeping in fridge overnight, I cut cake in half, slice pieces to size and wrap 2 pieces per package for freezer until later. Freezes well; thaw in refrigerator. To make quark: Obtain 1 gallon of "Bulgarian Style" (or regular) buttermilk. Pour in large bowl, set in oven overnight at VERY LOWEST Temperature. In the morning, line a colander with a clean dishtowel (no cheesecloth) pour the buttermilk into it, then grab the four corners of cloth, tie together and hang it so the liquid (whey) can drain off. It usually takes a good part of the day; it should be dry. After it stops dripping, twist the cloth and squeeze out as much as possible by hand. To get a richer Quark, with electric mixer add in some heavy cream, or use milk for a medium richness, and skim for a low-fat Quark. It won't take much, you don't want the Quark to be loose, it should be of a heavy consistency.