Käsekuchen – German Cheesecake

german cheesecake

Whilst re-watching another episode I enjoyed a slice of this German Cheesecake that took me a month to get the recipe out of my mother. The mean streak of stubbornness that I inherited from both my parents can lend to a sense of determination when seeking something out and this recipe was no different from completing a deadline.

It’s the golden age of TV, that’s what I keep hearing though I don’t feel that the biggest shows on the planet are for me. They just don’t interest me enough from what I hear of them. So I’ve taken to re-watching some of my old faves and my current re-watch is Chuck. There seems to be nothing as fun as going home and watching more episodes as I eat dinner.

If you know a show with a regular guy that’s funny, has action sequences a plenty and a really great storyline then let me know because I am going to be sad once I burn through these episodes of which I’ve watched almost three seasons in a week-and-a-half.

german quark cheesecake

Käsekuchen

It has been a while since I have made a proper cheesecake and this German Cheesecake is the one I grew up with. My mother made Käsekuchen on special occasions as it takes such a large amount of quark and that isn’t something readily available in New Zealand. It would be such a rare feature that it is something special in our household, though it’s incredibly simple to make so shouldn’t just be left to special occasions.

The main ingredient, quark is an incredibly lean creamy cheese that isn’t often found outside Germany where it is frequently used as a cream cheese, though it’s healthier and the results make this a much lighter cheesecake than the traditional New York version most have tried. The lemon flavor throughout makes this a really zesty and fresh cake that will impress with that dark top most closely resembling a basque cheesecake.

This is also crustless making it super simple and unfussy to prepare beyond whipping up the filling which comes together easily and this doesn’t require a water bath either so if a New York Cheesecake seems too difficult then this would be a much easier place to start. The origin of this isn’t clear, though apparently it has been around since Roman times, but it ‘wasn’t until the 17th century that the Käsekuchen began to grown in popularity in Germany.’ It can readily be found in any backarei you step foot in throughout the country meaning it is a popular cake.

Käsekuchen – German Cheesecake
Adapted from My Mother
Serves 10

Ingredients:
2 tablespoons polenta
125 grams/4.4 ounces butter
1 1/4 cup sugar
5 eggs, separated
1 kilo/2.2 pounds quark
2/3 cup semolina
2 lemons, juiced and rind finely grated
1 tablespoon cornflour
1 teaspoon baking powder

Directions:
Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.

Place the butter and 3/4 cup of the sugar in a bowl and beat until cream.

Add in one egg yolk and beat until combined, continue with the remaining egg yolks until complete.

IMG_6917

Add the quark, semolina, juice, rind, cornflour and baking powder and mix until combined and smooth.

IMG_6921In a separate bowl, beat the egg whites and remaining sugar until stiff.

IMG_6924Fold in the quark mixture into the egg whites until smooth.

IMG_6926Pour into the baking tin and bake for an hour or until no longer jiggly in the center.

Allow to cool in the oven for 10 minutes before removing.

Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.

Slice and serve.

Print
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German Cheesecake

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 10 1x
  • Category: Cakes
  • Cuisine: German food

Description

A lot of quark and a touch of lemon make this cheesecake unlike most baked cheesecakes you would have likely tried before.


Scale

Ingredients

2 tablespoons polenta
125 grams/4.4 ounces butter
1 1/4 cup sugar
5 eggs, separated
1 kilo/2.2 pounds quark
2/3 cup semolina
2 lemons, juiced and rind finely grated
1 tablespoon cornflour
1 teaspoon baking powder


Instructions

  • Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.
  • Place the butter and 3/4 cup of the sugar in a bowl and beat until creamy.
  • Add in one egg yolk and beat until combined, continue with the remaining egg yolks until complete.
  • Add the quark, semolina, juice, rind, cornflour and baking powder and mix until combined and smooth.
  • In a separate bowl, beat the egg whites and remaining sugar until stiff.
  • Fold in the quark mixture into the egg whites until smooth.
  • Pour into the baking tin and bake for an hour or until no longer jiggly in the center.
  • Allow to cool in the oven for 10 minutes before removing.
  • Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.
  • Slice and serve.

Notes

Adapted from My Mother

 

2 comments
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  • Such a gorgeous cheesecake!  If you have access to Amazon Prime, the show Patriot should fit your tv viewing desires. ReplyCancel

    • Thanks so much for stopping by. I do…so will have to check it out. Thanks kindly for the recommendationReplyCancel

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