AUTHENTIC AND EASY GERMAN CHEESECAKE (KäSEKUCHEN)
This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 1h25m
Number Of Ingredients 10
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
Looking for a new cheesecake recipe? Hungry for a taste of Germany? Try this authentic German cheesecake!
Provided by Cate, International Desserts Blog
Time 2h41m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 395 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slices, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
KäSEKUCHEN
Enjoy the rich, buttery crust of a German version of cheesecake, Käsekuchen. Our Käsekuchen is topped with strawberry preserves for an extra pretty finish.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield Makes 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 26 g, Protein 5 g
GERMAN KASEKUCHEN
Make and share this German Kasekuchen recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 467.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 137.5, Sodium 499.9, Carbohydrate 69.4, Fiber 1.3, Sugar 39.1, Protein 14.8
GRANNIE'S CHEESECAKE - OMA'S KäSEKUCHEN
This old cheese cake came from Lithuania. My grannie told me her oma said they used to make this with cheese made from Reindeer milk. Grannie adjusted these for todays markets. I still make it occasionally.
Provided by Renate
Categories Cheesecake
Time 3h
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 215.9, Fat 6, SaturatedFat 3.5, Cholesterol 52, Sodium 373.5, Carbohydrate 30.6, Fiber 0.3, Sugar 20.9, Protein 10
KAESEKUCHEN
German cheese cake - the original recipe asks for Schichtkaese which is probably hard to find. Take curd cheese instead.
Provided by Swiss Miss
Categories Cheesecake
Time 1h40m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510.9, Fat 20.5, SaturatedFat 11.7, Cholesterol 185.5, Sodium 793, Carbohydrate 73.9, Fiber 1.2, Sugar 42, Protein 8.7
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