Käsekuchen

A German style cheesecake. Light and delicious.

par

Prép.
40 minutes
Cuisson
70 minutes
Total
3 hours
Pour
1 Cake

Components

Further Ingredients

  • Butter

Further Improvements

  • New filling not tried yet. 1kg skyr instead of 400g faisselle, 6 eggs and melted butter like a classic Omas Käsekuchen. The old one was only 1.5cm high and too wet to rise.

  • German recipes use 250-300g sugar for 1kg quark, 200g is less sweet. Use more if it tastes flat.

  • Best the next day, after a night in the fridge.

Directions

  • Butter a ø25.5cm springform, at least 7cm high, the filling rises above 5cm.

  • Prepare the pâte sablée and press it into the base and 3cm up the sides. Prick it with a fork and let it rest in the fridge for 30 minutes (no pre-baking).

  • Prepare the filling and pour it on top of the dough.

  • Bake on the lower rack at 175°C for 60-70 minutes, until golden and only slightly wobbly in the middle. Cover it with foil halfway if it browns too fast.

  • After 30 minutes, run a knife about 3cm deep along the edge so the filling doesn’t stick to the ring and crack as it shrinks.

  • Turn the oven off and let it cool down for 30 minutes with the door ajar.

  • Let it cool down upside down on a grid.

Steps

1. Pâte Sablée

Ingredients

  • 75g butter

  • 50g sugar

  • 200g flour

  • 1 egg

  • 1 bag vanilla sugar

  • ½ bag baking powder

Directions

  • Mix the sugar, vanilla sugar, flour and baking powder.

  • Add the butter cut in small pieces and mix with hands.

  • Add the egg and continue to mix until it’s even.

  • Let it rest in the fridge.

2. Käsekuchen Filling

Ingredients

  • 1kg skyr nature (or 1.3kg fromage blanc, drained overnight)

  • 200g sugar

  • 1 bag vanilla sugar

  • 6 eggs

  • 40g cornstarch (Maïzena)

  • 1 tsp vanilla extract

  • 100g melted butter

  • 1 lemon (zest)

  • 1 pinch of salt

Directions

  • If using fromage blanc, drain it overnight in a cloth in the fridge, it should lose about a quarter of its weight.

  • Mix the cornstarch, sugar and vanilla sugar.

  • Add the egg yolks, keep the whites.

  • Add the skyr, vanilla extract and lemon zest and mix until smooth, then stir in the melted butter.

  • Beat the egg whites with the salt to firm peaks in another bowl.

  • Fold the two together gently, there should be no clumps left but still aerated.

Category: cake