Saxon Cheese Cake Sachsischer Kasekuchen Quarkkuchen 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.

SAXON CHEESE CAKE - SACHSISCHER KASEKUCHEN (QUARKKUCHEN)

Steps:

• For dough - blend together 2 1/2 ounces of flour, sugar, yeast and milk to a thick batter.
• Place the batter in a warm place until frothy (about 20 minutes).
• Sift the remaining flour and salt and rub in the butter.
• Add the flour mixture to the batter and mix well to make a fairly soft dough.
• Knead for about 10 minutes.
• Place dough in a lightly oiled polythene bag and allow to rise until double in size.
• Turn the dough on to a lightly floured surface and knead.
• Butter an 81/4 inch loose bottom, deep, spring release tin (approx. 4 pint capacity). Line the tin with the dough.
• For the Filling - whisk the egg whites stiffly, gradually adding the sugar.
• Sieve the curd cheese and add a little of the whisked egg white to it.
• Fold the mixture into the bulk of the egg whites with a pinch of salt, flour (adding a spoonful at a time), egg yolks, melted butter and raisins.
• Turn into the tin and bake in the bottom of a preheated, moderate (GM 4 or 350°F or 180°C) oven for about 3/4 hour.
• Allow to cool, remove from the tin and dust heavily with icing sugar.

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.