German Cheesecake Mit Quark Food

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.

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.

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 CHEESECAKE RECIPE - (4.4/5)

Steps:

• *Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer's cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor. Crust: Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour. Preheat oven to 300°F. You will need a 9 or 9 1/2-inch springform pan. Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. Filling: Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1-inch. Bake in preheated 300°F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. Keep cheesecake stored in the refrigerator, covered.

GERMAN CHEESECAKE (MIT QUARK)

Steps:

• Preheat oven to 350F.
• Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
• Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
• Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
• Bake for 60 minutes.