German Kasekuchen Recipes

AUTHENTIC GERMAN CHEESECAKE

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!

GERMAN KASEKUCHEN

Steps:

• CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
• Divide the dough into 2 equal portions.
• Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
• Either roll out the dough or press it in with your fingers.
• Chill before filling.
• CHEESECAKE: Preheat the oven to 375 degrees F.
• Press the cottage cheese through a sieve.
• Combine the cornstarch and the baking soda and set aside.
• In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
• Beat until very smooth.
• Add the dry mixture to the cheese and blend well.
• Stir in the sour cream and raisins.
• Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
• The center will remain soft.
• Turn off the oven and prop the door open.
• Allow the cake to cool to room temperature.
• Serve at room temperature as well.

GERMAN CHEESECAKE (KäSEKUCHEN)

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).

KASEKUCHEN - GERMAN STYLE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix zwieback with 1/2 cup sugar, cinnamon and butter.
• Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9" springform pan, lining bottom and sides.
• Beat eggs with remaining one cup of sugar until light and fluffy.
• Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve.
• Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts.
• Bake for about one hour or until center is set.
• Turn off the heat, open oven door and let stand in oven for one hour or until cooled.

PINEAPPLE KASEKUCHEN (GERMAN CHEESECAKE) RECIPE - (4.5/5)

Steps:

• Combine dry ingredients and sift. Cut butter in until it looks like fine meal. Add beaten egg and milk to form a medium-soft dough. Turn out onto lightly-floured board and gather together into a ball. Flatten; wrap with plastic and chill. Roll out and fit into a greased, 9-inch springform pan. Refrigerate. Drain pineapple very well and chill. Beat egg yolks with sugar and vanilla until pale yellow and creamy. Add softened butter, whisking well; add heavy cream and whisk again. Add quark and stir until smooth. Whisk egg whites with pinch of salt until peaks form. In and over/under motion with a spatula, carefully fold egg whites in to the batter, alternating with the addition of the sifted flour a little at a time. Spread chilled pineapple into bottom of crust; pour filling over, tapping sides of pan to make sure filling is smooth and even. Dough should be even at top, trimmed to about 1/2 inch above the level of the cheese filling. Preheat oven to 300 degrees. F. Place cake on center rack and bake 1 1/2 hours until golden brown on top and set. Turn off oven, leaving cake inside for 15 more minutes. Remove from oven; place on rack to cool to room temperature. Remove from springform pan to a platter. Refrigerate for 3 to 4 hours, covered, before serving very cold.