German Cheesecake
Source of Recipe
net
List of Ingredients
GERMAN CHEESECAKE- Kaesekuchen.
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Crust
1 1/2 cups (6 1/2 ounces) All-Purpose Flour or Mellow Pastry Blend
3 tablespoons (1 3/4 ounces) sugar
1/4 teaspoon salt
7 tablespoons (3 1/2 ounces) unsalted butter
1 egg
1 tablespoon grated lemon rind, from 1/2 lemon (optional)
1/8 teaspoon lemon oil (optional)
Filling
2 pounds (one large container, about 4 cups) plain yogurt (low-fat is fine, non-fat won’t work), drained
8-ounce package cream cheese
3/4 cup (5 1/4 ounces) sugar
2 tablespoons (5/8 ounce) cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
4 large eggs, separated
3/4 cup (6 ounces) sour cream
juice and grated rind of 1/2 lemon (1 tablespoon lemon rind and 2 tablespoons lemon juice)
2 teaspoons vanilla extract
Crust: This crust is very easy to put together. Just use a mixer to combine all of the ingredients till they become cohesive. Press the dough into a 10- or 11-inch springform pan, working it up the sides of the pan about 1 inch. Prick the dough every inch or so with a fork, and bake it in a preheated 400°F oven for 10 minutes. If it’s puffed up, prick it gently with a fork; it’ll flatten out. Set the crust aside to cool while you’re putting together the filling.
Filling: Drain the yogurt through several layers of cheesecloth (or use a yogurt cheese maker) for at least 6 hours, and up to 36 hours. Save the drained liquid (whey) to use in baking (particularly yeast bread-baking), if you like.
In a medium-sized bowl, beat the cream cheese until it’s soft, and no lumps remain. Add the sugar, cornstarch, salt, baking powder, and two of the egg yolks to the cream cheese and beat until fluffy. Scrape the bottom and sides of the bowl, and add the remaining egg yolks, beating till fluffy.
Stir in the drained yogurt, the sour cream, and the flavorings. Beat the egg whites in a clean bowl, just until they’re glossy and hold a soft peak. Gently but thoroughly fold them into the cheese mixture, and pour the batter into the crust.
Bake the cake in a preheated 400°F for 25 minutes. Check it and tent it lightly with aluminum foil if it’s starting to brown. Reduce the oven heat to 350°F and continue baking for an additional 15 to 20 minutes; the finished cake should be firm at the edges, but wobble slightly in the center. An instant-read thermometer inserted into the middle will read 165°F or above. Turn the oven off, and let the cake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before serving. This cake is very nice served with sliced strawberries, or a raspberry sauce. Yield: 12 servings.
Recipe
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