Käsekuchen Filling

Skyr is strained like German quark, so it’s the closest thing in French supermarkets. Plain fromage blanc and faisselle are too wet and make the filling sink.

par

Prép.
30 minutes
Cuisson
0 minutes
Total
30 minutes
Pour
1 Filling (ø26cm, 4-5cm high)

Ingredients

  • 1kg skyr nature (or 1.3kg fromage blanc, drained overnight)

  • 200g sugar

  • 1 bag vanilla sugar

  • 6 eggs

  • 40g cornstarch (Maïzena)

  • 1 tsp vanilla extract

  • 100g melted butter

  • 1 lemon (zest)

  • 1 pinch of salt

Directions

  • If using fromage blanc, drain it overnight in a cloth in the fridge, it should lose about a quarter of its weight.

  • Mix the cornstarch, sugar and vanilla sugar.

  • Add the egg yolks, keep the whites.

  • Add the skyr, vanilla extract and lemon zest and mix until smooth, then stir in the melted butter.

  • Beat the egg whites with the salt to firm peaks in another bowl.

  • Fold the two together gently, there should be no clumps left but still aerated.

Used in

Category: cream