Käsekuchen 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

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.

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.