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Quince cheesecake. I’ve literally have never heard of it, but this quince cheesecake with these crumbles on top really blew my mind. The quince is kind of a strange exotic. Although it is designed to thrive in our region, it is usually viewed with skepticism. Not apple, not pear, but somehow very different. But different good.
Quince cake for every taste
I have to admit, before the fruit lands on the cake, a bit of work and strength is required. The quince is a “hard nut”. But the work is worth it! The fine fruit can be processed in many ways. In late summer, it tastes like a covered cake according to grandmother’s recipe. And in the fall a fluffy, warm cheesecake with crumbles.
What are quinces?
Quinces are among the rose plants and are originally from the Caucasus. Visually, the small, yellow fruits are reminiscent of apples and pears. And indeed: they are related to the two types of fruit, which is why a distinction between the hard, slightly tart apple quince and the softer, milder pear quince. However, this is only related to the shape of the fruits and does not mean that quinces are a mixture of apples and pears. Both varieties have a yellow, slightly fluffy skin and a core inside. They taste aromatic, fruity and lemony – but only when cooked. Of the approximately 200 quince species, only very few are suitable for raw consumption because they taste bitter.
Is this quince cheesecake suitable for vegan?
Yes, of course you can do this quince cheesecake with buttery crumbles as a vegan version.
Here are 3 substitutions you should take care of:
- Butter: In the shortcrust pastry replace with the same amount of vegetable margarine. Or prepare some batters with vegetable oil.
- Eggs: Process 1 tablespoon of applesauce or crushed banana per egg. Ingredients such as chia seeds or flaxseed are also good. Depending on the type of dough, you can simply omit the eggs. For example, with shortcrust pastry or crumble.
- Milk: Here you can fall back on plant milk such as soymilk, coconut milk or oat milk. The best way to gradually approach the desired dough consistency. Most of the time we also use just coconut milk. It works perfect.
To come back to this amazing quince cheesecake. Seriously! This cake is divine. The cheesecake mass has a nice vanilla touch and blends in unbelievably well with the quinces, which we precooked with some ginger (you do not think so, but ginger goes great with it!) Wonderfully fruity fresh and sooooo delicious!
I hope you all have a great weekend and happy baking!
Quince Cheesecake with Buttery Crumbles
- 225 g Cold Butter
- 250 g All-Purpose Flour
- 100 g Almonds grounded
- 100 g Sugar
- 1 kg Fresh Quince
- 20 g Fresh Ginger
- 50 g Sugar
- 2 pcs Cinnamon Sticks
- 3 tbsp Water
- 500 g Curd
- 2 pcs Eggs
- 1 pkg Pudding Powder
- 50 g Sugar
- Rub the quinces with a kitchen towel to remove the fluff. Wash the quince, core it and chop it roughly. Put into a saucepan with 2-3 tablespoons water, ginger, sugar and cinnamon stick and cook gently for about 25 minutes, drain and allow to cool down
- Knead all the ingredients together for the dough, form into a ball and wrap in cling film, chill for approx. 1 hour
- In the meantime, separate the eggs. Beat the egg whites until they are stiff
- Stir the egg yolks with sugar until they are creamy. Add the curd and pudding powder and mix everything together. Fold in egg whites gently
- Preheat the oven to 180 °C and grease the cake tin with butter
- Briefly knead 2/3 of the dough and roll out on a floured surface. Line the tin with dough, pulling up the edges. Distribute the quinces in it. Place curd mixture on top and sprinkle with remaining pastry as a sprinkle
- Bake for about 45 minutes
- Let it cool down for a couple of minutes
- Enjoy your BeastFeast!