AUTHENTIC AND EASY GERMAN CHEESECAKE (KäSEKUCHEN)
This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Add in a parchment round, then liberally grease the parchment round and sides of pan.
- For the crust: In a medium bowl, combine 2/3 cup butter, 1/3 cup granulated sugar, 1 egg and the flour with a spoon until combined. Press into the bottom of the pan and lightly up the sides of the pan.
- For the cheesecake filling: In the bowl of a stand mixer, cream together remaining butter and the remaining granulated sugar with the paddle attachment until creamy, about 1 minute. Separate the eggs - one bowl of whites, and one bowl of egg yolks, and add in the egg yolks to the cheesecake batter one at a time, beating well after each addition. Add in the quark or ricotta. Beat in the vanilla sugar, vanilla extract, and lemon juice, followed by the vanilla pudding powder. Set aside briefly.
- In another stand mixer bowl, beat the egg whites until stiffened, about 5-7 minutes. Fold the stiff egg whites into the cheesecake batter until fully incorporated. Pour the cheesecake batter into the prepared pan and smooth out the top.
- Bake for approximately 1 hour, then turn off the oven and crack the door, leaving the cheesecake in the oven for 10 minutes. Gently remove the cheesecake and allow to come to room temperature before refrigerating for at least 2 hours to set and chill. Serve with whipped cream and berries, if desired.
AUTHENTIC GERMAN CHEESECAKE
My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in place of quark and makes its own crust while baking.
Provided by MISS ALIX
Categories World Cuisine Recipes European German
Time 7h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
- Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
- Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 30.1 g, Cholesterol 129.1 mg, Fat 24.1 g, Fiber 0.1 g, Protein 9.9 g, SaturatedFat 14.7 g, Sodium 341.8 mg, Sugar 25.4 g
ISOLDE'S GERMAN CHEESECAKE
This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese.
Provided by ~TxCin~ILove2Ck
Categories World Cuisine Recipes European German
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
- In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan.
- Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.
- Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 41.6 g, Cholesterol 97.5 mg, Fat 15.8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 29.2 g
AUTHENTIC GERMAN CHEESECAKE
Looking for a new cheesecake recipe? Hungry for a taste of Germany? Try this authentic German cheesecake!
Provided by Cate, International Desserts Blog
Time 2h41m
Number Of Ingredients 17
Steps:
- Combine sifted flour, baking powder, salt, lemon zest, sugar, and vanilla sugar or extract.
- Cut in the cold butter. Add the beaten egg and then use your hands to form into a dough.
- Wrap dough in plastic and chill in the fridge for an hour.
- After the dough has chilled, form it into a disc and then roll it out on a floured surface. Shape dough into a disc again, and roll it out once or twice more. I found the dough very crumbly and hard to work with at first, but after I rolled it out twice, it became much easier to work with.
- Roll dough out once more and then transfer to a prepared 9-inch springform pan. (See photos above for how to fold and transfer the dough to the springform pan.) Use your fingers to press the dough so that it evenly covers the bottom and all the way up the sides of the pan.
- Beat the egg yolks, sugar, and vanilla sugar until pale. Add softened butter and continue beating until well combined. Add the heavy cream and beat again. Add quark (or Greek yogurt or pureed cottage cheese) and beat one more time until everything is thoroughly combined.
- Beat egg whites and salt to stiff peaks in a separate bowl. Fold egg whites and sifted cornstarch into cheesecake batter.
- Pour cheesecake batter into a 9-inch springform pan and bake on 300F for about 60 minutes. (My cheesecake needed 70 minutes.) The cheesecake is done when the edges are browned and a toothpick comes out clean. The center of the cheesecake will be a bit wiggly and it will fall as it cools - that's normal.
- Let the cheesecake cool on the counter for an hour and then several hours in the fridge. It's best to make this cheesecake the day before you want to serve it. Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slices, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GERMAN CHEESECAKE
Here's and old-fashioned recipe that includes cottage cheese.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. , In a bowl, beat cream cheese and sugar. , Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. , Pour into pan. Bake at 325° for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.
Nutrition Facts : Calories 222 calories, Fat 12g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 188mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 7g protein.
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