German Foods - Ricotta Cheesecake From My Oma

Since Oma (Mrs. Ute Wieland) doesn't have a blog, she mailed me the recipe for participating in the event A.W.E.D German. I would like to share it with all of you.

Here I would also like to share some few words about her and Opa. Well what is Oma and Opa? It means "Grandmother and Grandfather" in German. They were the German Opa and Oma of my children.  I met them 6 months after we had been in Germany. She was very fond of us and our family. We used live in 1st floor above them. She made us all feel at home. And slowly we all became very close. During the 2 and 1/2 yr we spent with them she had with us during all times (happy and sad). They had been a great support to us in a foreign land.

We used get Salads and fruits everyday in the evening. My children used to get some sweet things from her everyday. She introduced and taught us to like German Food. They were part of our life.

Back at home now we miss them a lot.

Though she is not so very fond of sweets but still since I like cakes and sweets she has send me these recipes for the event.

Her recipe for Ricotta Cheesecake and Rhubarb Compote.

Ricotta-Cheesecake

Ingredients:

For 10 pices

500 g meager Quark

500 g Ricotta

6 eggs (small or medium)

200 g sugar

4 dessert spoons food thickness salt

1 dessert spoon rubbed off Bio lemon peel

1 dessert spoon smooth butter

50 g desiccated coconut

100 g bilberries

100 g raspberries

150 g strawberries

4 dessert spoons icing sugar

maybe fruit compote

Preparation (approx. 60 minutes + chilling time)

1st Quark, Ricotta, eggs, sugar, thickness, 1 pinch of salt and lemon peels with the whisk to a smooth mass stir.

2nd Cover a baking tin on the ground (26 cm diameter) with baking parchment.

Ground and edge with butter and disperse with desiccated coconut. Fill the Quark mass.

Pick the berries, those strawberries cut to quarters and distribute over the mass together.

3rd In the hot oven at 175 degrees (circulating air 160 degrees) on the lower level, bake 40-45 minutes. On a rust, let the baking tin cool down.

This is going to A.W.E.D German hosted by me and started by DK of Chef In You.