German Farmers Cheesecake Topfentorte Food

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.

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.

GERMAN FARMER'S CHEESECAKE TOPFENTORTE

Steps:

• Position a rack in the center of the oven and heat to 325°F Lightly butter a 9-inch round springform pan.
• TO MAKE THE CRUST: Combine the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, beat the egg yolks, lemon zest, and vanilla and pour into the well. Stir with a fork until the mixture is well moistened and the crumbs hold together when pressed between your fingers. Gather up the dough. Press it firmly and evenly into the pan, bringing the dough about 3/4 inch up the sides. Pierce the dough all over with a fork and refrigerate for 2 minutes.
• Bake until the crust is set and barely beginning to color, about 12 minutes. Cool completely on a wire rack.
• Reduce the oven temperature to 350°F.
• TO MAKE THE FILLING: Rub the farmer's cheese through a wire sieve into a medium bowl. Add the sour cream, 1/4 cup of the sugar, the milk, cornstarch, vanilla, lemon zest, and salt and beat with a handheld electric mixer on medium speed until combined. One at a time, beat in the egg yolks.
• Using CLEAN beaters, beat the 5 egg whites in a medium bowl on high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until the whites form stiff, shiny peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder. Pour the filling into the cooled crust and spread evenly. Sprinkle the raisins and almonds over the top.
• Bake until the sides of the filling are gently puffed and barely touched with golden brown, even though the center will seem unset when the pan is give a jiggle, about 40 to 45 minutes.
• Remove from the oven and immediately run a sharp knife around the inside of the pan to release the cake. Transfer to a wire rack and cool completely. Remove the sides of the pan. Cover the cake with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled, using a hot, wet knife to slice the cake. Makes 12 servings.
• MAKE AHEAD: The cheesecake can be made up to 2 days ahead, covered, and refrigerated.
• Kaffeehaus.Rick Rodgers.

FARMER CHEESE CHEESECAKE

Steps:

• Active time: 45 min. Start to finish: 10 hr. Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
• Purée farmer cheese (or cottage cheese) with sugar in a food processor until completely smooth. Then beat together cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Crust: In a medium bowl, stir together flour, sugar and cocoa.
• Add egg, butter and vanilla.
• Beat with mixer till well combined.
• With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
• Bake crust at 350° for 12 to 15 minutes or until lightly brown.
• Set crust aside to cool (in pan) while mixing filling.
• Filling: In large bowl, combine cream cheese, sugar& sour cream.
• Beat with mixer till smooth.
• Add eggs and yolk one at a time.
• Beat well after each addition.
• Beat in vanilla.
• Stir in chocolate.
• Pour filling over crust.
• Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
• Remove cake from oven, and run a knife around the inside edge of pan.
• Chill cake uncovered overnight!
• Coconut Pecan Topping: Melt butter in small saucepan.
• Stir in sugar, evap milk and egg yolk.
• Cook and stir over low heat about 10 minutes or till thickened.
• Stir in 2/3 cup coconut, chopped pecans and vanilla.
• Spread topping over cake.
• Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
• Keep cake in refrigerator till time to serve.