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
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
GERMAN CHOCOLATE CAKE CHEESECAKE
This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.-Mary Bakken, New Richland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.
Nutrition Facts : Calories 449 calories, Fat 30g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.
GERMAN CHEESECAKE
My Aunt received this recipe when she was living in Germany years ago. It is awesome! Hard to mess up, easy to change the flavor. I can't eat store bought cheesecake anymore, because this recipe has me spoiled. It is very important that the cream cheese be allowed to soften to room temperature so that the cheesecake will be creamy. The recipe listed is for a plain cheesecake, you can make any flavor though, by using different extracts, or adding berries, chips, etc, or by topping with pie filling, etc. I usually have a little bit of the crust left over. I have found that the top doesn't crack in a 13x9 glass baking dish, but it does crack when baked in a springform pan. If you aren't going to be topping it with something, you could throw a dish of water in the oven while the cheesecake is baking to help prevent the cracking. I never do.
Provided by Random Rachel
Categories Cheesecake
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the crust: Cream butter, sugar, and egg; add flour. Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
- For the filling: Cream the cream cheese, add sugar slowly, and vanilla. Cream in eggs one at a time, add milk and flour.
- Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
- Cool to room temp, then refrigerate until chilled. Serve cold.
- Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
Nutrition Facts : Calories 581.8, Fat 39.6, SaturatedFat 22.2, Cholesterol 207.6, Sodium 379.1, Carbohydrate 47.4, Fiber 0.6, Sugar 30, Protein 10.6
GERMAN CHEESECAKE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- *Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer's cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor. Crust: Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour. Preheat oven to 300°F. You will need a 9 or 9 1/2-inch springform pan. Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. Filling: Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1-inch. Bake in preheated 300°F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. Keep cheesecake stored in the refrigerator, covered.
GERMAN CHEESECAKE (KäSEKUCHEN)
This German-style Cheesecake - known as Käsekuchen in German - is the perfect dessert. Made with quark and pudding powder, it has a light and fluffy texture. This quark cheesecake surprises with a hint of lemon and a delicious crust!
Provided by Recipes From Europe
Categories Desserts
Time 1h30m
Number Of Ingredients 15
Steps:
- Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.
- Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.
- Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.
- In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.
- In another bowl, whip the cream using clean (!) beaters of your electric mixer.
- Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.
- Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.
- Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.
- Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.
- Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).
Nutrition Facts : ServingSize 1 g, Calories 296 kcal, Carbohydrate 28 g, Protein 6 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 71 mg, Sodium 124 mg, Sugar 18 g, UnsaturatedFat 10 g
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.
OLD FASHIONED GERMAN CHEESECAKE
My husband is a Chef and his father before him and they're from Germany and that's where this recipe came from. I hope it is to your husband's satisfaction. Great Baking!
Provided by LINDASLUSCIOUSPIES
Categories World Cuisine Recipes European German
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cottage cheese and flour. Push through a sieve into a large bowl and set aside. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipped cream. Fold into cheese mixture until no streaks remain. Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake.
- Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 33.7 g, Cholesterol 138.1 mg, Fat 24.3 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 14.2 g, Sodium 594.8 mg, Sugar 22.6 g
GERMAN BAKED CHEESECAKE
This is a baked cheesecake with shortcrust pastry instead of biscuit base, which comes pretty close to the 'real thing'. In Germany, we use 'quark' instead of cream cheese, which is somewhat lighter in texture. After much experimentation, I came up with this one. I did not include a recipe for shortcrust, I'm sure there are excellent ones around. Enjoy!
Provided by dani2828
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blind bake the shortcrust in a springform pan for about 20 minutes, till light brown.
- Mix the following until creamy: cream cheese, sour cream, oil, egg yolks, sugar, starch and vanilla bean (I think it's really important to use real vanilla. The little black dots are key! You can use some fake aroma additionally, if required). The amount of sugar depends on your sweet tooth.
- Beat the egg white until soft peaks form. Fold under cheese mixture.
- Now spread it over the base, and bake at 180°C for about 50-60 minutes. You want it to be light brown on top, and rather firm to the touch - not entirely wobbly!
- Let it cool for a bit and eat warm with some whipped cream. Yum, my favorite!
Nutrition Facts : Calories 688.7, Fat 52, SaturatedFat 21.4, Cholesterol 181.9, Sodium 364.3, Carbohydrate 47.2, Fiber 1.1, Sugar 30.4, Protein 10.3
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