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
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
PINEAPPLE KASEKUCHEN (GERMAN CHEESECAKE) RECIPE - (4.5/5)
Provided by Aemelia
Number Of Ingredients 18
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.
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
KASEKUCHEN - GERMAN STYLE CHEESECAKE
"For an hour touch me not, for I will fall if handled hot." A delicious traditional cheesecake recipe from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 373.7, Fat 24.4, SaturatedFat 14.2, Cholesterol 141.9, Sodium 157.1, Carbohydrate 30.5, Fiber 0.5, Sugar 25.4, Protein 9.8
GERMAN KASEKUCHEN
Make and share this German Kasekuchen recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 467.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 137.5, Sodium 499.9, Carbohydrate 69.4, Fiber 1.3, Sugar 39.1, Protein 14.8
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