KäSEKUCHEN - GERMAN CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Käsekuchen - German Cheesecake image

I got this recipe from DianasDesserts.com. It is a lovely Cheesecake that is lighter and tangier then an American cheesecake. It is a nice change up to have a refreshing piece of this and not feel so full and disgusting. I got my Quark Cheese at Wegman's.

Provided by Baking Girl

Categories     Cheesecake

Time 1h55m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
2 teaspoons vanilla extract
2 teaspoons sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar
7 tablespoons butter
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons sugar
7 tablespoons butter, very soft and at room temperature
6 ounces heavy cream
17 ounces Quark
1 1/2 tablespoons cornstarch
3 egg whites
1 pinch salt

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.

RJ Tucker
[email protected]

This cheesecake is the best! I love the creamy filling and the crispy crust. It's always a hit at my parties.


Alexissb Benites
[email protected]

I've made this cheesecake several times and it's always a hit. It's so easy to make and everyone loves it.


Kazi Xihad
[email protected]

This cheesecake is to die for! The crust is flaky and buttery, and the filling is smooth and creamy. The perfect dessert for any occasion.


Lucky Ekechi
[email protected]

I love this cheesecake! It's so easy to make and it always turns out perfect. The crust is crispy and the filling is creamy and delicious.


Vanessa Bruce
[email protected]

This cheesecake is amazing! It's so rich and creamy. The crust is perfect and the filling is just the right amount of sweetness.


PK Sakil
[email protected]

This cheesecake was a hit at my party! Everyone loved it. It was so creamy and delicious. I will definitely be making this again.


Lois Isimhanze
[email protected]

I followed the recipe exactly and the cheesecake turned out perfectly. It was so easy to make and it tasted amazing. I will definitely be making this again.


Cadi Hopper
[email protected]

This is the best cheesecake I have ever had! The crust is amazing and the filling is so creamy and delicious. I will definitely be making this again and again.


Abeikis Angella
[email protected]

I made this cheesecake for my family and they all raved about it! It was so easy to make and the results were amazing. The cheesecake was light and fluffy, and the topping was perfectly sweet and tart.


Monica Bratcher
[email protected]

This cheesecake was absolutely delicious! The crust was perfectly crispy and the filling was smooth and creamy. I loved the hint of lemon and almond extract. I will definitely be making this again.