Kasekuchen German Style Cheesecake Recipes

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.

Steps:

• 1. Preheat oven to 325°F (162°C). Quark Cheese recipe 2 days before..... Grease a Spring form pan (26cm size).
• 2. Combine all the ingredients for the crust. Cover the bottom and 2/3rds up the side of the Spring form pan with the dough. Set aside in a cool place.
• 3. Beat egg whites until peaks form. While beating sprinkle in 1/4 cup sugar. Beat cream until peaks form.
• 4. Combine 3/4 cup sugar, milk, and flour. Mix until smooth. Add egg yolks, Quark, seeds of the Vanilla Bean, and lemon zest. Mix until combined. Gradually and gently fold in the whipped cream. Gradually and gently fold in the egg whites.
• 5. Pour filling into the prepared pan. Bake cake for about 70 minutes.
• 6. Remove from heat and allow cake to cool in the pan. Once cooled, refrigerate cake until chilled. Before serving, dust top of cake with powdered sugar (OPT).
• 7. German Quark (soft Cheese) recipe X-3 measure amount needed Set oven to 150F. Pour buttermilk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber, make sure it's dishwasher safe - if so, it should be fine at 150 degrees in the oven. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
• 8. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min...........
• 9. Dump the contents into a bowl and refrigerate. Once chilled, add milk 2T at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups. X-3 measure amount needed......................................
• 10. https://www.justapinch.com/recipes/dessert/cake/german-quark-soft-cheese.html

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.