German Cherry Cheesecake - Kirschkäsekuchen {#Dairyfree} & first 2014 camping trip at Memaloose Oregon State Park

What is going on?  It is finally summer when the living should be easy and time for leisure should be plenty.  This has been said many times by me, but really would someone please invent a device that transposes blog posts onto the screen for editing….

The 2013-14 school year is over and to celebrate we went camping the very first weekend.  We have a new tent and could not wait to get out and give it a try.  Let me tell you it was full success.  The weather was dry out at Memaloose State Park in the Columbia Gorge albeit super windy and making the kite- and windsurfers out on the Columbia River very happy.

Both girls loved riding their bikes throughout the campground - their favorite is to make  s'mores at the camp fire and play silly games.  We have somewhat of a routine when camping.  Ron makes delicious French Press coffee and breakfast then we head out for a daily adventure.  This trip we went on a couple of adventures.  The first day we drove up to Rowena Crest and hiked the Tom McCall Nature Preserve; windy but simply beautiful.  Now let me tell you something about our kids - we have one child that absolutely loves hiking but there is also a cute squeaky little wheel that is not the biggest fan.  Can you guess the hiking fan and the hiking foe?!  -  One thing that sure helped the hiking foe was that we observed a beautiful deer in the park eating her lunch and seeing the ponds on the plateau.  Take a look how beautiful this place is….

Now I know if you are here for the Kirschkäsekuchen you are asking yourself what on earth does any of this have to do with a cake?  Let me tell you,  cherries grow in abundance in the Columbia River Gorge and this is what we saw on our drive up to the nature preserve

How can anyone resist and not stop to buy at least a pound of cherries for each person? Well, I may have bought ten pounds something I shall call planning ahead :)  Back home, they were pitted, placed on cookie sheets in the freezer, then moved to freezer bags and I am happy to report that we now have lots of cherries.  We use them as ice cubs in water and lemonade, and in this German style Cherry Cheesecake…Since we are not going to Germany this summer, I have to bring Germany to us.  Käsekuchen is one of my favorites; dense, rich, full in flavor with little hints of lemon. Unlike the American Cheescake a German style Cheesecake is made with Quark. Neither of our girls have had Käsekuchen before so this was a challenge that I had planned to tackle for a long time.

Take a look…

What do you think?

German Cherry Cheescake {Kirschkäsekuchen}
Crust

• 1-1/4 C flour
•     1/4 C  Sugar
•      1 tsp vanilla 
•      pinch of salt
•     1 egg yolk 
•  1/2 C  Earth Balance or other vegan "butter"

Filling

• 3 eggs, separated
• 2 pack soft silken tofu 
• 1/2 C sugar
• 1/4 C lemon juice (or more to taste)
• zest of 1/2 untreated lemon, grated
• 1/4 C corn starch
• 1-1/2 C fresh or frozen pitted cherries

1. Combine all the dough ingredients and bring together until it forms into a smooth dough.  Roll out the dough on a floured work space.  Place it into a parchment lined spring form pan. 
2. Place dough in spring form pan for about 30 minutes into a fridge
3. Preheat oven to 400 F
4. When the dough has chilled and the oven is preheated bake the dough for about 10 minutes.
5. Remove from the oven, and turn down heat to 335 F
6. Make the filling -
7. Beat egg whites until they are firm.  Set aside
8. Place tofu - drained as much as possible - into kitchen stand mixer. Beat until all lumps are worked out and it is smooth.
9. Mix in sugar, lemon juice (add more to taste), egg yolks and corn starch.  
10. Gently lift egg white under the filling
11. Pour filing into pre baked crust.
12. Place cherries on top of the filling and gently push them down
13. Bake for about 60 minutes until golden
14. Remove from the oven and let rest at a cool place for about 45 minutes before serving

Enjoy!