Best Käsekuchen German Cheesecake Recipes

KäSEKUCHEN - GERMAN CHEESECAKE

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.

KASEKUCHEN - GERMAN STYLE CHEESECAKE

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.

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

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.