German Cheese cake

[southern yankee]

Does anyone have recipe for this???. It is the light fluffy cheesecake. When i was a kid in Indiana. A bakery made it. It taste nothing like reg. cheese cake. much lighter. I can taste it now.

[Carolly]

southern yankee;988977 wrote: Does anyone have recipe for this???. It is the light fluffy cheesecake. When i was a kid in Indiana. A bakery made it. It taste nothing like reg. cheese cake. much lighter. I can taste it now.Is it more like the Jewish cheesecake I bought as a kid in the Jewish Bakeries in The East End....brown on top having being baked in the oven unlike many cheesecakes:-3

[CARLA]

Is this is???

[QUOTE]Käsekuchen - German Cheesecake

in Diana's Recipe Book



Average Rating:

(total ratings: 21)



Servings: 12



Comments:

This wonderful and creamy German Cheesecake is very light and each bite melts in your mouth. It is not too sweet. This is a dessert that always gets many wonderful compliments.



Ingredients:

For the Crust:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

A pinch of salt

2 teaspoons vanilla-sugar

1 tablespoon finely grated lemon rind

1 egg, beaten

1/4 cup granulated sugar

3/4 stick (7 tbsp/3 1/2 oz/100g) butter

For the Filling:

3 egg yolks

3/4 cup granulated sugar

2 teaspoons vanilla-sugar

3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature

6 oz. heavy cream

17 oz. (500g) Quark - A light yogurt type cream cheese* (see note below for Quark substitutions, if needed)

1 1/2 tbsp. cornstarch

3 egg whites

Pinch of salt



Instructions:

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. Place dough in a plastic bag in the refrigerator for 1 hour.

Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.

Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform 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 throughly 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 (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle 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. (I make mine the day before I need it). This cheesecake is very nice served with sliced strawberries, or a raspberry sauce. Keep cheesecake stored in the refrigerator, covered.

*Note:

There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor.

Makes 12 servings.

[/QUOTE]

[Carolly]

Nope its a different one lol:driving:

[Cow Patty]

I don't know if this is what you are looking for or not, but its worth a try.

German Cheesecake (German Kasekuchen)

Crust

2 cups all-purpose flour, sifted

4 tablespoons butter (no margarine)

1/2 cup granulated sugar

1 large egg

1 teaspoon baking powder

In a large mixing bowl, blend all the ingredients, cutting in 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 spring-form 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.

Preheat oven to 375 degrees F.

Filling

3 cups cottage cheese

1/2 cup cornstarch

1 teaspoon baking soda

1 cup granulated sugar

4 large eggs

1/2 teaspoon lemon rind, grated

1/2 teaspoon pure vanilla extract

1 cup sour cream

1 cup raisins

Press the cottage cheese through a sieve. Combine cornstarch and baking powder and set aside.

In a large mixing bowl, combine cottage cheese with sugar, eggs, lemon rind and vanilla extract. Beat until very smooth.

Add the dry mixture to the cheese and blend well. Stir in sour cream 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 cheesecake at room temperature

[southern yankee]

Carolly;988985 wrote: Is it more like the Jewish cheesecake I bought as a kid in the Jewish Bakeries in The East End....brown on top having being baked in the oven unlike many cheesecakes:-3 yes it was brown on top. About 3" tall. my Polish girlfriend. has bought the Indiana bakery. but not the cheese cake:wah:

[Carolly]

southern yankee;989059 wrote: yes it was brown on top. About 3" tall. my Polish girlfriend. has bought the Indiana bakery. but not the cheese cake:wah:Try this one;)



Bottom Crust:

1 1/4 cups vanilla wafer or graham cracker crumbs

1/4 cup unsalted butter, melted

1 tbsp. brown sugar

1/4 tsp. ground cinnamon

In a medium bowl, mix ingredients together with a fork until evenly moistened. Press them into the bottom of a greased 9-inch spring form pan.

Cheesecake Filling:



1 lb. pot cheese

8 oz. cream cheese, softened

1 cup sugar

1/4 cup all-purpose flour

1/2 cup plain yogurt or sour cream

4 eggs, plus 1 yolk

2 tbsp. fresh lemon juice

1 tbsp. finely minced etrog or lemon zest

Preheat oven to 425.

In a large mixing bowl, cream the cheeses until smooth. Then add sugar and flour. Blend in the yogurt. Add the eggs, yolk, lemon juice and zest, combining until smooth and thoroughly incorporated.

Pour the batter into the prepared pan and bake for 15 minutes.

Reduce heat to 225 and bake for another 40 minutes.

The cake will be set in the middle and slightly golden in color. Cool well.