Recipe: Yummy Kaesekuchen – German Cheesecake

Kaesekuchen – German Cheesecake. I've got another cheesecake recipe for you! This cheesecake is light and creamy with a hint of lemon. One bite and you'll swear you're in Germany.

Kaesekuchen - German Cheesecake But don't get out the cream. This German Cheesecake (AKA Käsekuchen) is as authentic as it gets! So I am kind of in love with my German neighbors. You can cook Kaesekuchen – German Cheesecake using 18 ingredients and 23 steps. Here is how you cook that.

Ingredients of Kaesekuchen – German Cheesecake

  1. Prepare of The crust.
  2. You need 1 1/2 cup of Flour.
  3. Prepare 1 tsp of Baking Powder.
  4. You need pinch of salt.
  5. Prepare 1 tsp of Vanilla Sugar.
  6. You need 1 of Egg, beaten.
  7. It’s 1/4 cup of Granulated Sugar.
  8. Prepare 7 tbsp of Softened Butter.
  9. It’s of The filling.
  10. You need 3 of Egg Yolks.
  11. You need 3/4 cup of Granulated Sugar.
  12. It’s 1 tsp of Vanilla Sugar.
  13. It’s 7 tbsp of Softened Butter.
  14. It’s 6 oz of Heavy Cream.
  15. It’s 17 oz of Quark.
  16. Prepare 1 1/2 tbsp of Corn Starch.
  17. You need 3 of Egg Whites.
  18. You need pinch of Salt.

I discovered they were German when I delivered leftover treats to our apartment complex's clubhouse and they were in there. At first I thought their accent (they were speaking in lower. Add vanilla or vanilla bean seeds if using and the milk. Add the cornstarch, milk, yogurt and cream cheese.

Kaesekuchen – German Cheesecake instructions

  1. For the Crust.
  2. Mix flour, baking powder, salt, vanilla sugar, and sugar in at least a 3 qt bowl..
  3. Rub in softened butter and knead to a smooth consistency with eggs..
  4. Place dough in plastic bag in refrigerator for an hour..
  5. Preheat oven to 300°F.
  6. Roll out dough on a well floured work surface..
  7. Form it into a ball again, and roll it out a second time..
  8. Place dough in bottom of 9 or 9 1/2 in springform pan. Pressing it up the sides near the top..
  9. For the Filling.
  10. Beat the egg yolks with the sugar and vanilla sugar until pale and foamy..
  11. Add the softened butter and beat well..
  12. Add heavy cream and beat again..
  13. Add quark and stir until the mixture is smooth and thoroughly combined..
  14. In a separate large bowl, mix the egg whites with the salt until very stiff..
  15. Very gently fold in the quark mixture with the egg whites while adding in sifted corn starch at the same time..
  16. Mix well and smooth..
  17. Pour the filling into the crust shell and gently wobble the pan back and forth until surface is smooth..
  18. Trim the dough leaving about 1 inch..
  19. Bake in preheated 300°F oven for 50-60 minutes until well risen and golden..
  20. Turn oven off and let cheesecake rest in oven for 15 minutes..
  21. Remove from oven. Cool for an hour at room temperature..
  22. Refrigerate for several hours before releasing the sides of pan and serving..
  23. Enjoy!!.
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This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor. This traditional German cheesecake (or Käsekuchen) has a slightly crunchy crust and a firm creamy filling full of sweet flavors and rich texture. This recipe is a perfect example of how a few simple ingredients, combined with a little time can take your food to the next level.

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