GERMAN CHEESECAKE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- *Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer's cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor. 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. Place dough in a plastic bag in the refrigerator for 1 hour. Preheat oven to 300°F. You will need a 9 or 9 1/2-inch springform pan. Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside. 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 throughly 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°F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle 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. Keep cheesecake stored in the refrigerator, covered.
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Randy Dove
randy@yahoo.comThis cheesecake is a winner! I made it for a potluck, and it was a huge hit. Everyone loved it. The crust is flaky and buttery, and the filling is creamy and smooth. I highly recommend this recipe.
Sabbir Hassin
hs@gmail.comI was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! This cheesecake is absolutely delicious. The crust is perfectly crispy, and the filling is creamy and flavorful. I will definitely be making th
Kabuho Immaculate
i30@gmail.comThis cheesecake is amazing! I've made it several times now, and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and smooth. I love the tangy flavor of the sour cream.
Phindile Maphie
mp@yahoo.comI've been looking for a good German cheesecake recipe for a while, and this one is perfect! The crust is the perfect combination of sweet and crunchy, and the filling is creamy and flavorful. I love the tangy flavor of the sour cream.
Ariana Buca
a.b96@gmail.comThis cheesecake is a winner! I made it for a potluck, and it was a huge hit. Everyone loved it. The crust is flaky and buttery, and the filling is creamy and smooth. I highly recommend this recipe.
Richard Hebert
h_richard@yahoo.comI was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! This cheesecake is absolutely delicious. The crust is perfectly crispy, and the filling is creamy and flavorful. I will definitely be making th
Zhoe Williams
z_w@yahoo.comThis cheesecake is amazing! I've made it several times now, and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and smooth. I love the tangy flavor of the sour cream.
Sarada Bhattarai
bhattarai.sarada@hotmail.comI've been looking for a good German cheesecake recipe for a while, and this one is perfect! The crust is the perfect combination of sweet and crunchy, and the filling is creamy and flavorful. I love the tangy flavor of the sour cream.
Don Mvppimp
d.mvppimp@gmail.comThis cheesecake is a winner! I made it for a potluck, and it was a huge hit. Everyone loved it. The crust is flaky and buttery, and the filling is creamy and smooth. I highly recommend this recipe.
abimael peña
p.a53@gmail.comI was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! This cheesecake is absolutely delicious. The crust is perfectly crispy, and the filling is creamy and flavorful. I will definitely be making th
Tootie Stout
tootie-stout67@yahoo.comThis cheesecake is amazing! I've made it several times now, and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and smooth. I love the tangy flavor of the sour cream.
Rastafarian ug
urastafarian73@yahoo.comI've been looking for a good German cheesecake recipe for a while, and this one is perfect! The crust is the perfect combination of sweet and crunchy, and the filling is creamy and flavorful. I love the tangy flavor of the sour cream.
Nanchu napdo
n22@yahoo.comThis cheesecake is a winner! I made it for a potluck, and it was a huge hit. Everyone loved it. The crust is flaky and buttery, and the filling is creamy and smooth. I highly recommend this recipe.
nuune Omar
no92@yahoo.comI was a little hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! This cheesecake is absolutely delicious. The crust is perfectly crispy, and the filling is creamy and flavorful. I will definitely be making th
Opondo Franco
f@gmail.comThis cheesecake is amazing! I've made it several times now, and it always turns out perfect. The crust is flaky and buttery, and the filling is creamy and smooth. I love the tangy flavor of the sour cream.
niko cotei
c-n@hotmail.comI made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he'd ever had. I'm so glad I found this recipe.
Zamambo Mkhize
m_z24@hotmail.comI'm not usually a fan of cheesecake, but this recipe changed my mind. The creamy filling is light and fluffy, and the crust is the perfect combination of sweet and crunchy. I highly recommend this recipe!
Liam Du plessis
l.plessis@gmail.comThis German cheesecake was a hit at my last dinner party! The creamy texture and tangy flavor were perfect, and the graham cracker crust added a nice touch of crunch. I will definitely be making this again.