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.
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
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
GERMAN CHEESECAKE
This recipe was given to me by my mother over 50 years ago, and has been treasured by our family since. Sadly, the zwieback to make the crust has been discontinued, but graham crackers would seem a suitable subsitute--or a nut crust. I'll post it as originally given to me--except for the addition of lemon in the topping + an extra tablespoon sugar to balance. It is lightly lemon flavored, and most delicious, and easy to make. For those ambitious enough to do so, there are recipes available to make zwieback.
Provided by Chef Carolyn H.
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300.
- Blend crumbs, butter and sugar, and press into a 9 inch springform pan.
- Set in warm oven 5 minutes.
- Set crust aside.
- Blend cream cheese, sugar, vanilla, rind, juice.
- Drop in egg yolks one at a time, and beat well after each addition.
- Beat egg whites until stiff in a separate bowl.
- Fold beaten egg whilte into cream cheese mix.
- Pour over crumbs and bake 45 minutes.
- Mix sour cream + sugar + vanilla + lemon juice.
- Pour over cake, and bake 10 more minutes.
- Chill thoroughly and enjoy!
Nutrition Facts : Calories 313.6, Fat 25.1, SaturatedFat 15.5, Cholesterol 111.5, Sodium 185.1, Carbohydrate 17.6, Sugar 15.4, Protein 5.5
GERMAN CHEESECAKE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- *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. 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°F. 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. 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. Bake in preheated 300°F 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. Keep cheesecake stored in the refrigerator, covered.
GERMAN CHEESECAKE
I finally found a Recipe for a German Cheesecake, after certain modifications I have my own remembrance of what I remember as a child born in Germany and eating delicious German Cheesecake.This is YUMMY!!!
Provided by tnmom03
Categories Cheesecake
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C). Mix together cottage cheese and flour. Pour this mixture into food processor and mix well. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipping cream. Fold into cheese mixture MIX WELL.Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake. Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.
Nutrition Facts : Calories 516.8, Fat 32.5, SaturatedFat 19.3, Cholesterol 178.1, Sodium 603.2, Carbohydrate 40.6, Fiber 0.6, Sugar 28.9, Protein 16.8
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