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 FARMER'S CHEESECAKE TOPFENTORTE
Farmer's Cheese is a fresh, moist cheese with very small curds pressed into blocks (Topfen in German), it's the basis for many central European desserts. For the best results, use whole milk cheese and not the low fat variety. It is available at well stocked cheese stores. If necessary, substitute small curd cottage cheese (not creamy or California style, which are too liquid), rubbed through a coarse meshed sieve. Topfentorte is a light, even delicate, alternative to the dense American classic. Some bakers consider a cracked cheesecake a disaster, but a few shallow hairline cracks are fine. Deep cracks are caused by overbaking, so don't be tempted to bake longer than necessary, even if the center seems underdone. Residual heat will continue to cook the cake outside of the oven, and it firms up even more when chilled.
Provided by Olha7397
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Position a rack in the center of the oven and heat to 325°F Lightly butter a 9-inch round springform pan.
- TO MAKE THE CRUST: Combine the flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. In a small bowl, beat the egg yolks, lemon zest, and vanilla and pour into the well. Stir with a fork until the mixture is well moistened and the crumbs hold together when pressed between your fingers. Gather up the dough. Press it firmly and evenly into the pan, bringing the dough about 3/4 inch up the sides. Pierce the dough all over with a fork and refrigerate for 2 minutes.
- Bake until the crust is set and barely beginning to color, about 12 minutes. Cool completely on a wire rack.
- Reduce the oven temperature to 350°F.
- TO MAKE THE FILLING: Rub the farmer's cheese through a wire sieve into a medium bowl. Add the sour cream, 1/4 cup of the sugar, the milk, cornstarch, vanilla, lemon zest, and salt and beat with a handheld electric mixer on medium speed until combined. One at a time, beat in the egg yolks.
- Using CLEAN beaters, beat the 5 egg whites in a medium bowl on high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until the whites form stiff, shiny peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder. Pour the filling into the cooled crust and spread evenly. Sprinkle the raisins and almonds over the top.
- Bake until the sides of the filling are gently puffed and barely touched with golden brown, even though the center will seem unset when the pan is give a jiggle, about 40 to 45 minutes.
- Remove from the oven and immediately run a sharp knife around the inside of the pan to release the cake. Transfer to a wire rack and cool completely. Remove the sides of the pan. Cover the cake with plastic wrap and refrigerate until chilled, at least 2 hours or overnight. Serve chilled, using a hot, wet knife to slice the cake. Makes 12 servings.
- MAKE AHEAD: The cheesecake can be made up to 2 days ahead, covered, and refrigerated.
- Kaffeehaus.Rick Rodgers.
Nutrition Facts : Calories 307.2, Fat 15.1, SaturatedFat 7.9, Cholesterol 135.1, Sodium 110.7, Carbohydrate 30.9, Fiber 0.7, Sugar 19.6, Protein 12
More about "german farmers cheesecake topfentorte recipes"
THE CHEESECAKE FACTORY, WOODBRIDGE - 2708 …
From
4/5 337 TripAdvisor reviews
AUTHENTIC GERMAN CHEESECAKE (KäSEKUCHEN) - RECIPES …
From recipesfromeurope.com
BEST AUTHENTIC GERMAN CHEESECAKE (KäSEKUCHEN)
From internationaldessertsblog.com
4.6/5 (124)Total Time 2 hrs 41 minsServings 10Published Jul 8, 2022
AUTHENTIC GERMAN CHEESECAKE (KäSEKUCHEN) - PLATED CRAVINGS
From platedcravings.com
5/5 (1)Total Time 7 hrs 40 minsCategory BakingCalories 249 per serving
FARMER’S CHEESECAKE - CKBK
From app.ckbk.com
Servings 12Category Dessert
THE CHEESECAKE FACTORY
NUTRITIONAL FACTS: - FOOD.COM
From food.com
GERMAN STYLE CHEESE CAKE | 12 TOMATOES
From 12tomatoes.com
BEST FARMER CHEESE CHEESECAKE RECIPES
From alicerecipes.com
OLD FASHIONED GERMAN CHEESECAKE RECIPES - CHEESECAKES WORLD
From cheesecakesworld.com
GERMAN - FARMER'S CHEESECAKE (TOPFENTORTE)
From ukrainianclassickitchen.ca
YEAR-ROUND CAKES | ALEXANDRIA PASTRY AND CAFE
From alexandriapastry.com
GERMAN FARMER’S CHEESECAKE TOPFENTORTE RECIPE
From pinterest.com
FARMER'S CHEESECAKE (TOPFENTORTE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WORLD BEST EUROPEAN COOKING RECIPES : GERMAN FARMER’S …
From worldbesteuropeanrecipes.blogspot.com
GERMAN FARMER'S CHEESECAKE TOPHENTORTE - RECIPE #19812
From foodgeeks.com
THE BEST CHEESECAKES IN WOODBRIDGE (UPDATED JUNE 2023)
From
TOPFENTORTE - LIVING ON COOKIES
From livingoncookies.com
#time-to-make #course #cuisine #preparation #desserts #german #european #cheesecake #4-hours-or-less
You'll also love