GERMAN KASEKUCHEN
Make and share this German Kasekuchen recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
- Divide the dough into 2 equal portions.
- Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
- Either roll out the dough or press it in with your fingers.
- Chill before filling.
- CHEESECAKE: Preheat the oven to 375 degrees F.
- Press the cottage cheese through a sieve.
- Combine the cornstarch and the baking soda and set aside.
- In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
- Beat until very smooth.
- Add the dry mixture to the cheese and blend well.
- Stir in the sour cream and raisins.
- Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
- The center will remain soft.
- Turn off the oven and prop the door open.
- Allow the cake to cool to room temperature.
- Serve at room temperature as well.
Nutrition Facts : Calories 467.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 137.5, Sodium 499.9, Carbohydrate 69.4, Fiber 1.3, Sugar 39.1, Protein 14.8
PINEAPPLE KASEKUCHEN (GERMAN CHEESECAKE) RECIPE - (4.5/5)
Provided by Aemelia
Number Of Ingredients 18
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.
KASEKUCHEN - GERMAN STYLE CHEESECAKE
"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
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
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