In this instructable, you will learn how to create a delicious cheesecake following a German recipe. This is my first instructable so please excuse any mistakes made. In Germany, this cake is named “Kaesekuchen.”
- Approximateley 40-50 minutes (without cooking and cooling/resting time)
- Cooking time: 20 minutes
- Resting time: 3-4 hours
- Wear gloves when working with an oven
- For children: have an adult helping you while baking the cake in the oven
(At the end of the instructable is a timelapse video showing the process)
Step 1: Collecting the Ingredients
For the dough:
- 3 eggs
- 135 grams of sugar
- 1 pinch of salt
- 135 g of flour
For the cheese cream:
- 12 leafs of white gelatin
- 1 BIO- lemon
- 7 egg yolk
- 250 g sugar
- 900 g quark
- 150 g whipped cream
- 3 tablespoons of icing sugar
Other Materials needed:
- One whisk
- One oven
- One cake plate or form
- One Spring form
- Greaseproof paper
- One Cup
- Cool water
- 2-3 bowls of a medium size
Step 2: Heat Up the Oven
Before starting to prepeare the dough, switch on an oven to heat up to a temperature of 200 degrees celcius.
Step 3: Make the Dough
Open 3 eggs and put the content into a bowl. Now, measure out 135 g of sugar and pour them into the bowl. Also, add a small pinch of salt. Now, use a whisk and mix the eggs with the sugar and the salt together. You should stir the dough for about 8 minutes at least, until it becomes creamy. Now, measure out 135 g of flour and add it slowly to the dough mixture, folding it in with the whisk at the same time. A piece of advice: don’t stir the dough too much, otherwise, it might loose the air trapped in it, meaning it will not rise as much later when heating it in the oven.
Step 4: Prepare the Dough for the Oven
Put some butter on a a spring form a spring form and pour the dough mixture on the spring form. Now, put the spring form into the heated oven. Let the dough rest in the oven at 200 degrees Celsius for 20 minutes.
Step 5: Remove the Dough From the Oven
After 20 minutes, turn of the oven. Next, collect greaseproof paper and place it on the dough. Last but not least, flip the whole dough around so that it lays upside down on the greaseproof paper with the spring form on top.
Step 6: Prepare the Gelatin
While the dough is cooling, you can prepare the cheese cream. Firstly, fill a cup with cool water and put the gelatin leafs into the cup. However, be careful, place one leaf into the cup after another, not all together at the same time, otherwise the gelatin will stick together.
Step 7: Preparing the Lemon
Collect the BIO lemon and wash it with cold water for a few seconds.Next, use a grater to slowly peel of the lemon skin and collect it in a small bowl. After you have collected the lemon skin, collect the lemon juice from the lemon using a hand-juicer. Place both to the side.
Step 8: Making the Cheesecream
In another bowl, collect 7 egg yolks by separating the yolk carefullly from the rest of the egg. Next, place the lemon skin with 150 g of sugar into the bowl and stir it for about 5 minutes until it becomes creamy. Place another 100 g of sugar into the bowl and measure out 900 g of quark. Place the quark into the bowl and stir the mixture well.
Step 9: Using the Gelatin
Heat up the lemon juice on a heating plate in a pot. Place the gelatin from step three into the heated lemon juice and stir it until it fully dissolves. Do no let it boil or burn! Add 2 spoons with the cheese cream mixture to the gelatin and let it dissolve to. Now, pour the gelatin into the cheese cream slowly and stir until both are combined.
Step 10: Make the Whipped Cream
Measure out 150 grams of whipped cream (if you don’t have any, use a mixer and mix fated milk until you get whipped cream as shown in the images) and add it to the cheese cream. Mix both until they are combined.
Step 11: Combine the Cheesecream and the Dough
Go back to the dough and flip it back around so that the spring form / cake form is on the bottom. Remove the greaseproof paper. Next, if necessary, attach an edge extension (the round metal on the images) to the form. Now, pour the cheesecream on the dough. Let the cake rest in the refrigerator or at room temperature for 3-4 hours.
Step 12: The Last Preparation
After the 3-4 hours, check that the cake is more solid and detach the cake from the cake/spring form. Last but not least, spray some icing sugar onto the cake. Now, you have finished your cake and can cut it. An advice: freeze the cake before eating, for approximately 1 hour, because it tastes best when it is a bit cold.
Step 13: The End
I hope you enjoyed the Instructable and that you now also know how to make this cake. Here is a short timelapse video of the creation of the cheesecake if you didin't understand the images in the instructable. Have a nice day and enjoy the cake!