Best German Cream Cheese Coffee Cake Recipes

BLITZKUCHEN RECIPE

Steps:

• Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray of about 40x30 cm/ 16x12 inches with baking paper.
• Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and add the eggs. Mix until incorporated.
• Bake: Pour the mixture onto the prepared baking tray, and bake the cake for 10 minutes.
• In the meantime, melt the butter, add the sugar and the almonds and mix well.
• Bake: Spread this mixture over the cake and bake for 10 - 15 minutes more until golden brown.

CHEESE-CREAM CAKE / KäSESAHNETORTE

Steps:

• Put the Eggs, Sugar, Vanilla and Salt into a large bowl and start whisking at high speed while slowely adding the hot Water. Whisk for 10 - 15 minutes!
• Preheat the oven to 175°C / 350°F (convection oven).
• In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.
• Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
• Prepare a baking pan with parchment paper and fill the batter into the baking pan.
• Bake for about 15 to 20 minutes. Maybe more, depending on your oven.
• Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
• Strain the tangerines from the cans and keep 75ml of the juice.
• Chose 13 of the best tangerines and set them aside for the decoration later.
• In a small bowl, add some tablespoons of cold water and add the gelatin. Mix and let it soak.
• In the meantime, put the Quark into a large mixing bowl. Add lemon zest from the lemon and also some juice of the lemon and the sugar. Mix it until the sugar is dissolved.
• Heat the tangerine juice that you had set aside but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the quark mixture to the gelatine, mix and add another tbsp. to it until the temperature of the gelatine is about the same as the quark.Next, add the entire gelatine mix to the Quark mixture and mix on high speed for 5 minutes.
• Put it into the fridge for about 30 minutes.
• Whip the cream until it can hold its shape.
• Add the cream to the Quark and stir until it is mixed well.
• Cut the biscuit cake into two, using one half as the bottom of the cake by putting it onto a cake plate.
• Put the cake ring around the cake, then fill some of the quark onto the biscuit.
• Now place the remaining tangerines to the bottom (see video).
• Add the remaining Quark mix on top.
• Precut the other half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
• Put into the fridge for at least 5 hours, better overnight.
• Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.
• Whip the 100 ml of cream and put it into a piping bag with a star tip.
• Set cream decorations around the edge of the cake and add one of the tangerines that you have set aside on each precut top slice.
• Put some cream decoration in the center of the cake and add a tangerine.
• Optional: Sprinkle some chopped green pistachios on the cream to make the colors even pop more.
• Keep cooled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

AUTHENTIC GERMAN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
• Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
• Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

CREAM-FILLED COFFEE CAKE

Steps:

• In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

FANTASTIC BUTTERY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees (oven rack set to second-lowest position).
• Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly).
• Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes).
• In a bowl, sift together flour, baking powder and salt.
• Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick).
• Spread more than half of the batter in the prepared baking pan.
• In another bowl, cream together all filling ingredients, then carefully spread over the cake batter.
• Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter).
• For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake.
• Bake for about 50-55 minutes or until middle feels set and not jiggly.