Kaesekuchen (Real German Cheesecake)
This is my absolute favourite and CORRECT way of making cheesecake, if I may say so myself! It's a German recipe so its measurements are in weight, not volume. If you have a kitchen scale you'll be okay. If not, sorry ... can't help you!
For the Dough:
200 grams all-purpose flour
3 grams (1 level teaspoon) baking powder
75 grams sugar
1 package vanillin-sugar (1 tsp vanilla extract)
1 egg
75 grams cold butter or margarine
Combine flour, baking powder, sugar, vanilla sugar. Make well in center and crack egg into well. Cut cold butter over the egg and flour and begin to form a dough by bringing in the flour from the edge of the bowl. Continue combining until a pastry-like dough forms.
Press the dough into the bottom and up the sides (about 2 cm up) of a prepared (spray with cooking spray) 20 cm diameter spring-form pan.
For the Filling
1 package cheesecake-helper (may be omitted)
750 grams "Quark" or, preferably baking cheese
150 grams (6 generous tablespoons sugar
1 package vanillin sugar (1 tsp vanilla extract)
1 package vanilla flavoured pudding mix (Dr. Oetker brand)
4 egg yolks
1 tsp lemon extract
1/4 liter (250 milliliters) milk
Place all the above ingredients into the bowl of your stand mixer. Combine very well and beat until no lumps remain. The filling should be very, very smooth.
4 egg whites
1 tbsp sugar
Beat the egg whites with the sugar until stiff peaks form.
Fold the egg whites into the cheese mixture until no lumps remain - do this carefully because you want to have the filling light and fluffy, not dense and heavy.
Pour into the crust dough-lined spring-form pan.
Place in a medium hot oven (350 F) and bake 50-60 minutes. The crust on the edges will be a little brown, the filling may crack (who cares?! REALLY?) but it should not be jiggly like liquid anymore when you gently shake the baking pan.
Remove from the oven and allow to cool about halfway before removing the outer rim of the spring-form pan. Then leave the bottom of the cake pan on the cake until it is completely cooled. Then carefully slide the cake onto a serving plate.
Serve with fresh whipping cream. Only the real thing will do for this decadence! Enjoy!
For the Dough:
200 grams all-purpose flour
3 grams (1 level teaspoon) baking powder
75 grams sugar
1 package vanillin-sugar (1 tsp vanilla extract)
1 egg
75 grams cold butter or margarine
Combine flour, baking powder, sugar, vanilla sugar. Make well in center and crack egg into well. Cut cold butter over the egg and flour and begin to form a dough by bringing in the flour from the edge of the bowl. Continue combining until a pastry-like dough forms.
Press the dough into the bottom and up the sides (about 2 cm up) of a prepared (spray with cooking spray) 20 cm diameter spring-form pan.
For the Filling
1 package cheesecake-helper (may be omitted)
750 grams "Quark" or, preferably baking cheese
150 grams (6 generous tablespoons sugar
1 package vanillin sugar (1 tsp vanilla extract)
1 package vanilla flavoured pudding mix (Dr. Oetker brand)
4 egg yolks
1 tsp lemon extract
1/4 liter (250 milliliters) milk
Place all the above ingredients into the bowl of your stand mixer. Combine very well and beat until no lumps remain. The filling should be very, very smooth.
4 egg whites
1 tbsp sugar
Beat the egg whites with the sugar until stiff peaks form.
Fold the egg whites into the cheese mixture until no lumps remain - do this carefully because you want to have the filling light and fluffy, not dense and heavy.
Pour into the crust dough-lined spring-form pan.
Place in a medium hot oven (350 F) and bake 50-60 minutes. The crust on the edges will be a little brown, the filling may crack (who cares?! REALLY?) but it should not be jiggly like liquid anymore when you gently shake the baking pan.
Remove from the oven and allow to cool about halfway before removing the outer rim of the spring-form pan. Then leave the bottom of the cake pan on the cake until it is completely cooled. Then carefully slide the cake onto a serving plate.
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