Ilse’s Bakery Recipe: Käsekuchen

Käsekuchen, known as German cheesecake, has a history that dates back to ancient times. Unlike the American version made with cream cheese, traditional Käsekuchen is typically made with quark, a fresh dairy product similar to a creamy cottage cheese or fromage frais.

Throughout Germany, Austria, and other parts of central Europe, there are numerous regional variations of Käsekuchen. These variations can include the addition of fruit, like cherries or apples, or flavorings such as lemon zest or vanilla.

Käsekuchen is more than just a dessert; it's a part of culinary history that has evolved over thousands of years, reflecting the cultures and tastes of the many regions it has passed through. Its enduring popularity is a testament to its delightful taste and the rich, creamy texture that has made it a beloved treat in many parts of the world.

Ingredients

• Crust
• 1 1/2 cups graham cracker crumbs ¹
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 ounces (about 3 cups) cream cheese, softened ²
• Filling
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup milk ³
• Topping
• 1 cup sour cream ⁴
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Canned strawberries, blueberries or cherries can be used as an additional topping.

Substitutions

1. For: 1 1/2 cups graham cracker crumbs use: Plain biscuits or cookies (crushed) were used in 1920s
2. For: 24 ounces (about 3 cups) cream cheese, softened use: Quark was used in the 1920s
3. For: 1/4 cup milk use: 1/4 cup Sour cream
4. For: 1 cup sour cream use: In the 1920s they would have made sour cream with cream and a little bit of vinegar

Instructions

1. Crust
2. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
4. Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
5. Filling
6. In a large mixing bowl, beat the softened cream cheese until smooth.
7. Add sugar, flour, eggs, vanilla extract, lemon zest, and milk. Mix until well combined and smooth.
8. Pour the cream cheese mixture over the prepared crust in the springform pan.
9. Topping
10. In a separate bowl, mix together sour cream, sugar, and vanilla extract.
11. Carefully spread the sour cream mixture over the top of the cream cheese filling.
12. Baking
13. Bake the Käsekuchen in the preheated oven for 45-50 minutes or until the center is set. Highly recommended baking in a water bath for better results.
14. Allow the cheesecake to cool in the pan for about 15 minutes, then run a knife around the edge to loosen it from the pan.
15. Let it cool completely, then refrigerate for several hours or overnight before serving. Don't skip this step! Abby can never seem to wait for the cake to cool overnight before eating.

Prep time: 30 minutes

Cook time: 1 hour

Total time: 1 hour, 30 minutes

Serves: 12 Servings

Category: Dessert

Cuisine: German

Updated: 1 month ago