AUTHENTIC GERMAN CHEESECAKE
My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in place of quark and makes its own crust while baking.
Provided by MISS ALIX
Categories World Cuisine Recipes European German
Time 7h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 30.1 g, Cholesterol 129.1 mg, Fat 24.1 g, Fiber 0.1 g, Protein 9.9 g, SaturatedFat 14.7 g, Sodium 341.8 mg, Sugar 25.4 g
ISOLDE'S GERMAN CHEESECAKE
This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese.
Provided by ~TxCin~ILove2Ck
Categories World Cuisine Recipes European German
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
- In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan.
- Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.
- Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 41.6 g, Cholesterol 97.5 mg, Fat 15.8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 29.2 g
GERMAN CHEESECAKE
Here's and old-fashioned recipe that includes cottage cheese.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. , In a bowl, beat cream cheese and sugar. , Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. , Pour into pan. Bake at 325° for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.
Nutrition Facts : Calories 222 calories, Fat 12g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 188mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 7g protein.
GERMAN BAKED CHEESECAKE
This is a baked cheesecake with shortcrust pastry instead of biscuit base, which comes pretty close to the 'real thing'. In Germany, we use 'quark' instead of cream cheese, which is somewhat lighter in texture. After much experimentation, I came up with this one. I did not include a recipe for shortcrust, I'm sure there are excellent ones around. Enjoy!
Provided by dani2828
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blind bake the shortcrust in a springform pan for about 20 minutes, till light brown.
- Mix the following until creamy: cream cheese, sour cream, oil, egg yolks, sugar, starch and vanilla bean (I think it's really important to use real vanilla. The little black dots are key! You can use some fake aroma additionally, if required). The amount of sugar depends on your sweet tooth.
- Beat the egg white until soft peaks form. Fold under cheese mixture.
- Now spread it over the base, and bake at 180°C for about 50-60 minutes. You want it to be light brown on top, and rather firm to the touch - not entirely wobbly!
- Let it cool for a bit and eat warm with some whipped cream. Yum, my favorite!
Nutrition Facts : Calories 688.7, Fat 52, SaturatedFat 21.4, Cholesterol 181.9, Sodium 364.3, Carbohydrate 47.2, Fiber 1.1, Sugar 30.4, Protein 10.3
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GERMAN CHEESECAKE RECIPE - WITH AND WITHOUT QUARK
From mydinner.co.uk
4.6/5 (26)Total Time 2 hrs 20 minsCategory Cakes, DessertCalories 516 per serving
- Preheat the oven to 180°C/ 356°F -top- bottom heat and line a 26 cm, 10 inches round cake form with parchment. Grease the sides with butter and dust with flour, this will make it easier to remove the cake from the form later.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the whipping cream into stiff peaks on medium-high speed, this should take about 4-5 minutes. Set aside.
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From thedomesticrebel.com
5/5 (10)Category Cakes/Cupcakes, DessertCuisine Dessert, GermanTotal Time 1 hr 25 mins
- 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.
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