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.
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
- Prepare of The crust.
- You need 1 1/2 cup of Flour.
- Prepare 1 tsp of Baking Powder.
- You need pinch of salt.
- Prepare 1 tsp of Vanilla Sugar.
- You need 1 of Egg, beaten.
- It’s 1/4 cup of Granulated Sugar.
- Prepare 7 tbsp of Softened Butter.
- It’s of The filling.
- You need 3 of Egg Yolks.
- You need 3/4 cup of Granulated Sugar.
- It’s 1 tsp of Vanilla Sugar.
- It’s 7 tbsp of Softened Butter.
- It’s 6 oz of Heavy Cream.
- It’s 17 oz of Quark.
- Prepare 1 1/2 tbsp of Corn Starch.
- You need 3 of Egg Whites.
- 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
- For the Crust.
- Mix flour, baking powder, salt, vanilla sugar, and sugar in at least a 3 qt bowl..
- Rub in softened butter and knead to a smooth consistency with eggs..
- Place dough in plastic bag in refrigerator for an hour..
- Preheat oven to 300°F.
- Roll out dough on a well floured work surface..
- Form it into a ball again, and roll it out a second time..
- Place dough in bottom of 9 or 9 1/2 in springform pan. Pressing it up the sides near the top..
- For the Filling.
- Beat the egg yolks with the sugar and vanilla sugar until pale and foamy..
- Add the softened butter and beat well..
- Add heavy cream and beat again..
- Add quark and stir until the mixture is smooth and thoroughly combined..
- In a separate large bowl, mix the egg whites with the salt until very stiff..
- Very gently fold in the quark mixture with the egg whites while adding in sifted corn starch at the same time..
- Mix well and smooth..
- Pour the filling into the crust shell and gently wobble the pan back and forth until surface is smooth..
- Trim the dough leaving about 1 inch..
- Bake in preheated 300°F oven for 50-60 minutes until well risen and golden..
- Turn oven off and let cheesecake rest in oven for 15 minutes..
- Remove from oven. Cool for an hour at room temperature..
- Refrigerate for several hours before releasing the sides of pan and serving..
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.