Kaesekuchen - German Cheesecake

Name: Kaesekuchen - German Cheesecake
Total time: 4800 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cup Flour; 1 tsp Baking Powder; pinch salt; 1 tsp Vanilla Sugar; 1 Egg, beaten; 1/4 cup Granulated Sugar; 7 tbsp Softened Butter; 3 Egg Yolks; 3/4 cup Granulated Sugar; 1 tsp Vanilla Sugar; 7 tbsp Softened Butter; 6 oz Heavy Cream; 17 oz Quark; 1 1/2 tbsp Corn Starch; 3 Egg Whites; pinch Salt

Mark @cook_2960709

While living in Germany for a few months, I fell in love with their Kaesekuchen! I wanted to find a recipe to make this wonderful dish. I found this on www.dianasdesserts.com and modified it a bit for my taste. It's a cheesecake that is very light and fluffy, not heavy and rich like a typical New York Cheesecake. It takes some time to make, but it's well worth the effort! Let me know what you think!

Saved

Ingredients

1 hour 20 mins

12 servings

The crust
1 1/2 cupFlour
1 tspBaking Powder
pinchsalt
1 tspVanilla Sugar
1Egg, beaten
1/4 cupGranulated Sugar
7 tbspSoftened Butter
The filling
3Egg Yolks
3/4 cupGranulated Sugar
1 tspVanilla Sugar
7 tbspSoftened Butter
6 ozHeavy Cream
17 ozQuark
1 1/2 tbspCorn Starch
3Egg Whites
pinchSalt

Saved

Steps

1 hour 20 mins

1

For the Crust
2

Mix flour, baking powder, salt, vanilla sugar, and sugar in at least a 3 qt bowl.
3

Rub in softened butter and knead to a smooth consistency with eggs.
4

Place dough in plastic bag in refrigerator for an hour.
5

Preheat oven to 300°F
6

Roll out dough on a well floured work surface.
7

Form it into a ball again, and roll it out a second time.
8

Place dough in bottom of 9 or 9 1/2 in springform pan. Pressing it up the sides near the top.
9

For the Filling
10

Beat the egg yolks with the sugar and vanilla sugar until pale and foamy.
11

Add the softened butter and beat well.
12

Add heavy cream and beat again.
13

Add quark and stir until the mixture is smooth and thoroughly combined.
14

In a separate large bowl, mix the egg whites with the salt until very stiff.
15

Very gently fold in the quark mixture with the egg whites while adding in sifted corn starch at the same time.
16

Mix well and smooth.
17

Pour the filling into the crust shell and gently wobble the pan back and forth until surface is smooth.
18

Trim the dough leaving about 1 inch.
19

Bake in preheated 300°F oven for 50-60 minutes until well risen and golden.
20

Turn oven off and let cheesecake rest in oven for 15 minutes.
21

Remove from oven. Cool for an hour at room temperature.
22

Refrigerate for several hours before releasing the sides of pan and serving.
23

Enjoy!!