Best Omas Cottage Cheesecake Recipes

GRANNIE'S CHEESECAKE - OMA'S KäSEKUCHEN

Steps:

• Crust: Sift flour, baking powder and sugar together on a flat surface.
• Make a well in the center.
• Add egg yolks, and liquid.
• Mix with some of the flour to make a thick paste.
• Cut butter into small pieces, put on top of paste, cover with flour and quickly mix into a smooth dough.
• Pat about 1/2 of the dough on bottom of 9" spring form pan.
• Knead one tbsp flour into the remaining dough.
• Attach side of pan to bottom.
• Shape dough into a roll and lay on side of pan and work up the side about 1 1/4 to 1 1/2".
• Prick dough several times with a fork.
• Bake at 400ºF for about 10 minutes or till lightly golden brown.
• Filling: Place cottage cheese in solid weave straining bag.
• Drain overnight or squeeze as much liquid as possible from cheese to make about 3 1/4 to 3 1/2 cup cheese.
• Mix the pudding mixes with 1/2 cup milk, set aside.
• Bring remaining milk and sugar to boil, stirring constantly.
• Remove from heat.
• Add pudding/milk mix and bring back to boiling, stirring constantly until thick.
• Remove from heat.
• Add cheese and extract and bring to a boil, stirring constantly.
• Remove from heat.
• Add sultanas.
• Beat egg whites into snow, slowly adding sugar beating well after each addition.
• Fold egg white into cheese mix and turn into crust lined pan.
• Smooth out surface.
• Brush: Mix egg yolk and water.
• Gently brush top of cheese mixture.
• Bake at 275ºF to 300ºF for 45 to 60 minutes.
• This cake should not rise very much during the baking.
• It seems that it gets too tall reduce the heat.
• To tell if the cake is done, shake the form gently, the center should jiggle just a little.
• Remove cake from oven and, unlatch the side and gently remove crust from side.
• Leave sides in place and let cake cool completely.

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.