Pineapple Kasekuchen German Cheesecake Recipe 455

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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.

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

PINEAPPLE KASEKUCHEN (GERMAN CHEESECAKE) RECIPE - (4.5/5)



Pineapple Kasekuchen (German Cheesecake) Recipe - (4.5/5) image

Provided by Aemelia

Number Of Ingredients 18

SWEETENED CRUST (muerbeteig):
2/3 cup cold butter
2/3 cup sifted confectioners sugar
2 cups sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 small egg, lightly beaten
1 tablespoon milk
FILLING:
1 can crushed pineapple in its own juice, very well drained
3 eggs, separated
1 cup granulated sugar
2 teaspoons vanilla
3/4 cup well-softened butter
3/4 cup heavy cream
3 cups quark ( a soft, unaged fresh cheese, see story above for sources)
1/2 teaspoon salt
2 tablespoons sifted flour

Steps:

  • Combine dry ingredients and sift. Cut butter in until it looks like fine meal. Add beaten egg and milk to form a medium-soft dough. Turn out onto lightly-floured board and gather together into a ball. Flatten; wrap with plastic and chill. Roll out and fit into a greased, 9-inch springform pan. Refrigerate. Drain pineapple very well and chill. Beat egg yolks with sugar and vanilla until pale yellow and creamy. Add softened butter, whisking well; add heavy cream and whisk again. Add quark and stir until smooth. Whisk egg whites with pinch of salt until peaks form. In and over/under motion with a spatula, carefully fold egg whites in to the batter, alternating with the addition of the sifted flour a little at a time. Spread chilled pineapple into bottom of crust; pour filling over, tapping sides of pan to make sure filling is smooth and even. Dough should be even at top, trimmed to about 1/2 inch above the level of the cheese filling. Preheat oven to 300 degrees. F. Place cake on center rack and bake 1 1/2 hours until golden brown on top and set. Turn off oven, leaving cake inside for 15 more minutes. Remove from oven; place on rack to cool to room temperature. Remove from springform pan to a platter. Refrigerate for 3 to 4 hours, covered, before serving very cold.

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