German Kasekuchen Recipes

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GERMAN CHEESECAKE (KäSEKUCHEN)



German Cheesecake (Käsekuchen) image

This German-style Cheesecake - known as Käsekuchen in German - is the perfect dessert. Made with quark and pudding powder, it has a light and fluffy texture. This quark cheesecake surprises with a hint of lemon and a delicious crust!

Provided by Recipes From Europe

Categories     Desserts

Time 1h30m

Number Of Ingredients 15

1 1/3 cups all-purpose flour
1/3 cup granulated sugar
a pinch of salt
1/2 teaspoon baking powder
1 medium-sized egg
1/2 teaspoon vanilla extract
1/2 cup butter (cold)
1 cup granulated sugar
3 medium-sized eggs
2 cups Quark (see notes)
1 package instant pudding powder (vanilla (approximately 1/2 cup))
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup vegetable oil
3/4 cup whipping cream

Steps:

  • Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.
  • Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.
  • Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.
  • In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.
  • In another bowl, whip the cream using clean (!) beaters of your electric mixer.
  • Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.
  • Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.
  • Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.
  • Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.
  • Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).

Nutrition Facts : ServingSize 1 g, Calories 296 kcal, Carbohydrate 28 g, Protein 6 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 71 mg, Sodium 124 mg, Sugar 18 g, UnsaturatedFat 10 g

AUTHENTIC GERMAN CHEESECAKE



Authentic German Cheesecake image

Looking for a new cheesecake recipe? Hungry for a taste of Germany? Try this authentic German cheesecake!

Provided by Cate, International Desserts Blog

Time 2h41m

Number Of Ingredients 17

1 1/2 Cups 180g flour
1 tsp baking powder
pinch of salt
2 tsp vanilla sugar (or 1 tsp of vanilla extract)
1 tbsp finely grated lemon rind
1/4 cup 50g granulated sugar
6 TBSP 85g butter
1 egg (beaten)
3 egg yolks
3/4 Cup 150g granulated sugar
2 tsp vanilla sugar (or 1 tsp extract)
6 TBSP 85g butter (room temp)
3/4 cup 170ml heavy cream
2 Cups 450g plain Quark (or Greek yogurt)
1 1/2 tsp cornstarch
3 egg whites
pinch of salt

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!

Nutrition Facts : Calories 395 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slices, Sodium 234 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

AUTHENTIC AND EASY GERMAN CHEESECAKE (KäSEKUCHEN)



Authentic and Easy German Cheesecake (Käsekuchen) image

This German Cheesecake (AKA Käsekuchen) could not get more authentic! Light, airy and fluffy due to a German cheese and separating the eggs before baking, this cake is different than American cheesecake but oh so delicious!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes/Cupcakes     Dessert

Time 1h25m

Number Of Ingredients 10

3/4 cup + 2 Tbsp (200g) salted butter (softened slightly)
1 cup (225 g) granulated sugar
6 eggs
1 cup (225 g) all-purpose flour
4 cups quark (a German cheese - if you cannot find quark, use whole-milk ricotta)
1 pkg vanilla sugar (.32 oz or 9g)
2 tsp vanilla extract
1 Tbsp lemon juice
1 pkg vanilla pudding powder (1.5 oz or 43g)
Fresh whipped cream and berries for garnish (optional but recommended)

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.

GERMAN CHEESECAKE RECIPE - (4.4/5)



German Cheesecake Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 19

CRUST:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Salt
2 teaspoons vanilla-sugar
1 tablespoon lemon rind, finely grated
1 egg, beaten
1/4 cup granulated sugar
3/4 stick butter
FILLING:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick butter, very soft and at room temperature
6 ounces heavy cream
17 ounces Quark - A light yogurt type cream cheese* (see directions note below for Quark substitutions, if needed)
1 1/2 tablespoons cornstarch
3 egg whites
Salt

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.

GERMAN KASEKUCHEN



German Kasekuchen image

Make and share this German Kasekuchen recipe from Food.com.

Provided by _Pixie_

Categories     Dessert

Yield 10 serving(s)

Number Of Ingredients 14

2 cups unbleached flour, Sifted
4 tablespoons butter, No Margarine
1/2 cup sugar, Granulated
1 large egg
1 teaspoon baking powder
3 cups cottage cheese, 1 1/2 lbs
1/2 cup cornstarch
1 teaspoon baking soda
1 cup sugar, Granulated
4 large eggs
1/2 teaspoon lemon, rind of, Grated
1/2 teaspoon vanilla extract, Real only
1 cup sour cream
1 cup raisins

Steps:

  • CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
  • Divide the dough into 2 equal portions.
  • Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
  • Either roll out the dough or press it in with your fingers.
  • Chill before filling.
  • CHEESECAKE: Preheat the oven to 375 degrees F.
  • Press the cottage cheese through a sieve.
  • Combine the cornstarch and the baking soda and set aside.
  • In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
  • Beat until very smooth.
  • Add the dry mixture to the cheese and blend well.
  • Stir in the sour cream and raisins.
  • Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
  • The center will remain soft.
  • Turn off the oven and prop the door open.
  • Allow the cake to cool to room temperature.
  • Serve at room temperature as well.

Nutrition Facts : Calories 467.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 137.5, Sodium 499.9, Carbohydrate 69.4, Fiber 1.3, Sugar 39.1, Protein 14.8

KASEKUCHEN - GERMAN STYLE CHEESECAKE



Kasekuchen - German Style Cheesecake image

"For an hour touch me not, for I will fall if handled hot." A delicious traditional cheesecake recipe from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Cheesecake

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups Zwieback toast, crumbs crushed very finely
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 cup butter, melted (no substitutions)
4 eggs
1/8 teaspoon salt
1 1/2 tablespoons lemon juice (fresh is best)
1 1/2 teaspoons lemon rind, grated
1 cup cream or 1 cup evaporated milk
1 1/2 lbs ricotta cheese or 1 1/2 lbs cottage cheese
4 tablespoons flour
1/4 cup nutmeats, chopped

Steps:

  • Preheat oven to 350°F.
  • Mix zwieback with 1/2 cup sugar, cinnamon and butter.
  • Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9" springform pan, lining bottom and sides.
  • Beat eggs with remaining one cup of sugar until light and fluffy.
  • Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve.
  • Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts.
  • Bake for about one hour or until center is set.
  • Turn off the heat, open oven door and let stand in oven for one hour or until cooled.

Nutrition Facts : Calories 373.7, Fat 24.4, SaturatedFat 14.2, Cholesterol 141.9, Sodium 157.1, Carbohydrate 30.5, Fiber 0.5, Sugar 25.4, Protein 9.8

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