THIS MONTH IS OUR 70TH BIRTHDAY!
That’s right, Goldsteins Bakery has been on the Gold Coast and in the family for 70 years.
While the business is currently run by the third generation of Goldstein bakers, brothers Joshua and Martin, along with their father Frank, it all started with Julius and Paula back in 1944.
They were among the first to bring the tasty Cheesecake recipe to our shores, for which many Australian sweet tooth will be forever thankful.
While it wasn’t too popular at first, being a new concept many a customer queried if the slightly sour taste was because the cream was off, they soon got used to the scrumptious dish and became a café standard.
To celebrate Goldstein’s 70th birthday we’ve released the original cheesecake recipe for all to enjoy.
GOLDSTEINS BAKED CHEESECAKE
First you need to make your own quark (creamy cheese). Ensure all equipment is sterilised with hot water.
- Heat milk to 31 degrees
- Add drops of calcium chloride and demineralised water to milk and stir gently to ensure full coverage.
- Add culture, sprinkle over surface and stir well to ensure culture is spread evenly.
- Leave milk at room temperature for 24 hours (minimum of 22 degrees).
- Remove from oven.
- Check to ensure good levels of curd have been formed.
- Gently using a soup ladle strain contents through cheese cloth.
- Hang curd in cheese cloth to allow moisture (whey) to drain, hang for 12 hours.
- Keep your whey as it is very useful in many other recipes.
- Scrape the quark off cheese cloth and you are finished making your quark!
For the cake
Keep in mind this recipe makes 6 cakes. You may want to scale this back yourself… or you may just want 6 delicious cheesecakes. We’re not going to judge.
- 4lb bakers quark
- 6 oz corn flour
- 2 oz flour
- 1 lb sugar
- 1 lb butter
- Lemon zest
- Lemon juice
- 7 eggs
- 1 pint of milk
- 1 teaspoon vanilla extract
For the shortbread
- 1 lb sugar
- 2 lb butter
- 3 lb self-raising flour
- 3 eggs
To make the shortbread
- Combine sugar, butter and half the amount of flour and mix until well combined.
- Add eggs and mix until smooth.
- Add remaining amount of flour and mix until smooth.
- Allow to rest for 10-15 minutes on bench.
- Divide into pieces.
- Roll to approx 5 mm thick.
- Place in an 8-inch tin with deep sides.
- Trim top of shortbread to top of tin.
To make the cake
- Add quark, sugar, lemon zest and cornflour to mixer and mix until well combined.
- Add eggs one at a time to ensure mixture stays smooth.
- Add juice of one lemon and vanilla extract.
- Add small amounts of butter and ensure they are thoroughly mixed.
- Pour into shortbread shell.
- Bake at 180 degrees for 30 minutes or until golden around the edges and slight moist patch in the middle.
See the full article in the Bmag.