Käsekuchen Recipes

AUTHENTIC AND EASY GERMAN CHEESECAKE (KäSEKUCHEN)

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.

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).

AUTHENTIC GERMAN CHEESECAKE

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.

KAESEKUCHEN

Steps:

• Mix flour, butter, sugar egg, vanilla sugar and baking soda to make the shortcrust for the cake and cover a greased springform pan with a thin layer.
• Mix curd cheese, eggs, vanilla sugar, sugar, lemon zest and add a drop of sweet almond oil. Pour into the spingform pan.
• Bake for 70 minutes at 175°C.
• Wait for 1 day before eating.

KäSEKUCHEN

Steps:

• Preheat oven to 450°F. Beat butter and 1/3 cup sugar in small bowl with electric mixer on medium speed until light and fluffy. Blend in 1 egg. Add 1-1/4 cups flour; mix well. Spread dough onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 5 min.
• Beat cream cheese, 3/4 cup sugar, 2 Tbsp. flour and the vanilla in large bowl with electric mixer on medium speed until well blended. Add 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.
• Bake 10 min. Reduce oven to 250°F; bake an additional 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving.

GRANNIE'S CHEESECAKE - OMA'S KäSEKUCHEN

Steps:

• Crust: Sift flour, baking powder and sugar together on a flat surface.
• Make a well in the center.
• Add egg yolks, and liquid.
• Mix with some of the flour to make a thick paste.
• Cut butter into small pieces, put on top of paste, cover with flour and quickly mix into a smooth dough.
• Pat about 1/2 of the dough on bottom of 9" spring form pan.
• Knead one tbsp flour into the remaining dough.
• Attach side of pan to bottom.
• Shape dough into a roll and lay on side of pan and work up the side about 1 1/4 to 1 1/2".
• Prick dough several times with a fork.
• Bake at 400ºF for about 10 minutes or till lightly golden brown.
• Filling: Place cottage cheese in solid weave straining bag.
• Drain overnight or squeeze as much liquid as possible from cheese to make about 3 1/4 to 3 1/2 cup cheese.
• Mix the pudding mixes with 1/2 cup milk, set aside.
• Bring remaining milk and sugar to boil, stirring constantly.
• Remove from heat.
• Add pudding/milk mix and bring back to boiling, stirring constantly until thick.
• Remove from heat.
• Add cheese and extract and bring to a boil, stirring constantly.
• Remove from heat.
• Add sultanas.
• Beat egg whites into snow, slowly adding sugar beating well after each addition.
• Fold egg white into cheese mix and turn into crust lined pan.
• Smooth out surface.
• Brush: Mix egg yolk and water.
• Gently brush top of cheese mixture.
• Bake at 275ºF to 300ºF for 45 to 60 minutes.
• This cake should not rise very much during the baking.
• It seems that it gets too tall reduce the heat.
• To tell if the cake is done, shake the form gently, the center should jiggle just a little.
• Remove cake from oven and, unlatch the side and gently remove crust from side.
• Leave sides in place and let cake cool completely.