Pineapple Kasekuchen German Cheesecake Recipe 455

KäSEKUCHEN - GERMAN CHEESECAKE

Steps:

• Sift together all purpose non bleached flour and baking powder into a medium size mixing bowl.
• Add and combine: salt, vanilla sugar, lemon zest and sugar.
• Add 100 g of refrigerated butter and cut into the mix using a pastry blender until it resembles a coarse meal.
• Add the egg to the mixture and toss around with wooden spoon until somewhat incorporated. Knead with your hands briefly until just held together. Work as fast as you can to prevent softening the dough. Add 1 tbsp of chilled water if necessary.
• Flatten the dough into a disc, wrap in a plastic wrap and refrigerate for at least 1 hour.
• Butter 230 mm (9") spring form pan and line the bottom of the pan with parchment paper.
• Take the dough out of refrigerator and let sit for 5 minutes to acclimatize.
• Roll the dough between two plastic wraps, into a circular shape with an approximate diameter of 355 mm (14").
• Transfer the dough to the spring form pan, plastic wrap on the top until dough is shaped to the pan.
• Peel off the plastic wrap and trim the dough sticking past the spring form side edges.
• Cover the pan with plastic wrap and refrigerate while making a filling.
• Preheat the oven to 180ºC (350ºF) with the rack in the middle.
• Separate egg yolks and egg whites into two separate medium size mixing bowls.
• Using a hand held mixer whip egg yolks at low speed gradually adding approximately 1/2 of the sugar. Increase the speed to high and mix until fluffy and tripled in volume, 5 minutes.
• Whisk in lemon juice, salt and lemon zest.
• Add Quark to the mixture and whisk until fully integrated and smooth.
• Mix approximately 1 cup of Quark mixture with the melted butter and then add it back in and incorporate to the rest of the Quark mixture.
• Add cream of tartar to egg whites and mix at high speed until soft peaks are formed.
• Gradually add the sugar and mix at high speed until stiff peaks.
• Mix in vanilla extract.
• Transfer approximately 1/4 of whipped egg whites to the Quark mixture and stir to lighten it up.
• Fold gently the rest of the egg whites using a rubber spatula. Fold just long enough until fairly uniform mixture is obtained.
• Pour the filling into a dough lined spring form, level the top using the rubber spatula.
• Bake for 50-60 minutes until the top is lightly browned.
• Turn the oven off and crack the oven door open. Let it cool for 2 hours.
• Remove cake from the oven and cool completely on a cooling rack.
• Run the sharp knife around and release the spring form. Remove the bottom pan and parchment paper.
• Cover the cake with plastic film and refrigerate overnight.
• Serve chilled and dusted with confectioner's sugar. Keep refrigerated and covered.

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.

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.

ISOLDE'S GERMAN CHEESECAKE

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.

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.

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.