Long time ago, I tried to make a perfect cheesecake like on the photos. But Austria is not the home of the cheesecake and so we do not have a perfect recipe for it.![]()
I used a German recipe but the cake became so heavy so everybody was stuffed up and nobody wanted to eat it any more. ![]()
The problem was the difference of Germany´s "Quark" and Austrian "Topfen". Quark is more fluid than Topfen but there is no Quark in Austria. ![]()
The next time I used an American recipe but the cake was not well baked through! It was half-raw, even after 2 hours in the oven. ![]()
So I gave it up. ![]()
When I visited a Kobe pastry in November 2009, I ate the most perfect cheesecake and asked the shopkeeper how to make it. I also told him my problems and sadly he was not allowed to tell the recipe.
But he recommended a good cooking book for cheesecakes and I bought it then.
Voilá - yesterday I was able to make the perfect cheesecake thanks to the Japanese recipe book! ![]()
The secret was to use plain yoghurt in which the water was drained out instead of Quark or Topfen. And the most perfect topic was at the end of this recipe book: to use Philadelphia "Doppelrahmstufe" or Kiri - cheese for children.
I was so happy, I shot some photos and I want to share the cake with you (I am sorry, the photos are not perfect but it was night already and I didn´t care about good light in my happiness):

























