Käsekuchen Cheesecake Food

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!

KäSEKUCHEN (CHEESECAKE)

Steps:

• 1. Preheat oven to 325°F (162°C). Quark Cheese recipe 2 days before..... Grease a Spring form pan (26cm size).
• 2. Combine all the ingredients for the crust. Cover the bottom and 2/3rds up the side of the Spring form pan with the dough. Set aside in a cool place.
• 3. Beat egg whites until peaks form. While beating sprinkle in 1/4 cup sugar. Beat cream until peaks form.
• 4. Combine 3/4 cup sugar, milk, and flour. Mix until smooth. Add egg yolks, Quark, seeds of the Vanilla Bean, and lemon zest. Mix until combined. Gradually and gently fold in the whipped cream. Gradually and gently fold in the egg whites.
• 5. Pour filling into the prepared pan. Bake cake for about 70 minutes.
• 6. Remove from heat and allow cake to cool in the pan. Once cooled, refrigerate cake until chilled. Before serving, dust top of cake with powdered sugar (OPT).
• 7. German Quark (soft Cheese) recipe X-3 measure amount needed Set oven to 150F. Pour buttermilk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber, make sure it's dishwasher safe - if so, it should be fine at 150 degrees in the oven. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
• 8. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min...........
• 9. Dump the contents into a bowl and refrigerate. Once chilled, add milk 2T at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups. X-3 measure amount needed......................................
• 10. https://www.justapinch.com/recipes/dessert/cake/german-quark-soft-cheese.html

GERMAN CHEESECAKE (KäSEKUCHEN)

Steps:

• Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.
• Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.
• Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.
• In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.
• In another bowl, whip the cream using clean (!) beaters of your electric mixer.
• Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.
• Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.
• Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.
• Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.
• Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).

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.

KäSEKUCHEN - GERMAN CHEESECAKE

Steps:

• For the 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. (Can use Food Processor).
• Place dough in a plastic bag in the refrigerator for 1 hour.
• Preheat oven to 300 degrees F.
• You will need a 9 or 9 1/2-inch spring form pan.
• Roll out the dough on a well-floured work surface.
• Place dough in bottom of a 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside.
• For the 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 thoroughly 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 degrees F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a soufflé 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.