German Cheesecake

Traditional German Cheesecake

While certainly not the only cheesecake recipe that owes its origin to German chefs and domestic also see, DIY Kitchen Painting cooks, this traditional German cheesecake recipe has been handed down over the years. You are sure to find similar versions elsewhere.

This is a baked cheesecake and it has a shortcrust pastry base that you will also have to make. You can serve it with the strawberry topping used in our Strawberry topping cheesecake recipe if you wish. But it is just as delicious served plain.

German Cheesecake Ingredients

500 ml creamed cottage cheese
5 ml vanilla essence (or extract)
35 g cake flour
80 g (or 100 ml) sugar
4 large eggs
15 ml lemon juice
250 ml cream
15 ml raisins
15 ml brandy

For the shortcrust pastry

140 g cake flour
15 ml icing sugar
1 ml salt
85 g butter or lard (shortening)
2 egg yolks
30 ml iced water
2 drop vanilla essence

Method

First make the pastry. Put the flour, icing sugar and salt in a mixing bowl. Cut up the shortening and rub it into the flour mixture to form fine "crumbs". Beat the egg yolks and water also see, Kids Toy Robot together and add to the flour. Mix quickly with a knife, adding a little more water consider, RTF RC Quadcopters if you need to make the pastry mix hold together better. Don't over-mix or add too much liquid otherwise the pastry will lose its crumby texture.

Make the pastry mix into a ball, cover with cling wrap and chill in the refrigerator for between 15 minutes and an hour (and no longer than three days).

When you are ready to make your traditional German cheesecake, turn your oven on to 190 °C.

Roll the pastry out on a floured surface so that it is 5 mm thick. Use light checkout, Vintage Newspapers movements so that you roll it out gradually, lifting and folding the partly-rolled pastry often as you work.

Grease a 230 mm diameter tin with a loose-bottom, and place why not visit, How to Quilt the rolled out pastry inside. try, Sugar Free English Muffins with Honey Tuck into place also look at, ERC Boats Model and remove excess from the edges.

Now prepare the filling. Cream the cheese with the vanilla, the cake flour and half the sugar. Add the egg yolks one by one and beat well. Add the lemon juice and the cream and continue beating. Add the raisins and brandy, both of which are optional.

In a separate bowl beat the egg whites checkout, Pottery until they are stiff, and then gradually beat in the sugar to form a stiff, glossy meringue mix. Fold this into the cheese mixture and pour into the cake tin over the pastry. It will rise during the baking process, so don't fill more than three quarters.

When the oven is up to temperature, look at, Collectible Magazines put the cheesecake inside also see, Basic sugar free Muffins on the lowest shelf and then immediately lower the temperature try, BookCrossing to 170 °C. Bake for about 50 minutes until the filling has set and the top is golden, but not brown. Switch off the oven and open it slightly. Leave the cheesecake to cool slowly for at least an hour to prevent rapid shrinkage.

Chill for at least half an hour before chilling in the refrigerator. It should be cold checkout, Calligraphy Ink and firm, and may be left in the fridge for up to a week. So you will have lots of time to enjoy eating your traditional German cheesecake.