Iconic Gold Coast bakery Goldsteins is celebrating its 70th birthday this month, and has released the recipe for its original cheesecake to mark the occasion.
The Goldsteins have kept the business in the family for seven decades. Brothers Joshua and Martin Goldstein are the third generation of Goldstein bakers, following in the footsteps of father Frank and his older brother John, who in turn took the business over from their parents, Julius and Paula.
Julius and Paula arrived in Australia from Europe in 1939 and settled in Brisbane, where they opened their first bakery, The Busy Bee. The cheesecake, the recipe for which is below, was so new to Australian tastebuds at the time that customers would question whether the cake was off because of its sour taste.
Julius and Paula later set up shop in Surfers Paradise, right across from the beach, and their sons John and Frank went on to open 15 stores across the Gold Coast. Goldsteins is still owned by Frank today.
“My parents would be very proud of the Goldsteins Bakery journey if they were still alive today,” Frank says.
“It’s very special to me to have a business that has been in the family for 70 years. And although a lot of things have changed during that time, there are a lot of things that have remained.”
Frank’s sons Joshua and Martin are now responsible for much of the day-to-day management and operation of the Goldsteins brand, but Frank still keeps his hand in.
“Dad still phones all 15 stores every Saturday morning to see how the displays are looking and how the team are going,” Joshua says. “It’s a Goldsteins tradition.”
For more info on Goldsteins’ 70th birthday, visit goldsteins.com.au. Read on for the recipe to make the original 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 (recipe makes 6 cakes)
- 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 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 edgles and slight moist patch in the middle.
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 a 8 inch tin with deep sides.
- Trim top of shortbread to top of tin.