- 00 type flour 200 grams
- Softened butter 120 grams
- Sugar 60 grams • 470 kcal
- Eggs 1 • 130 kcal
- grated lemon zest as much as is needed
- Instant baking powder one teaspoon
- Quark cheese 750 grams
- Eggs 3 • 130 kcal
- Sugar 180 grams • 470 kcal
- Potato starch 40 grams
- Milk 250ml • 49 kcal
Kasekuchen is a German variant of the famous American cheesecake, loved and known all over the world. Unlike American cheesecake, Kasekuchen has a base of shortcrust pastry and not biscuits and it is baked in the oven. German cheesecake is a high, soft and delicious cake, very simple to prepare and with an unmistakable taste thanks to the presence of Quark cheese, a traditional dessert that needs a cooling time after baking, the time in which this cake "swells" taking on its shape. If you want a new dessert and you want to experiment with alternative recipes with a strong taste, this is the cake for you! Follow the recipe step by step and be careful, at the end of the recipe we reveal the tip to make it perfect!
How to prepare Kasekuchen
Prepare the base of your cake; add the sugar and the softened butter in a bowl (1). Stir, add the egg, the sifted flour together with the baking powder and finally the grated lemon zest (2). Work all the ingredients for 10 minutes until you will have obtained a smooth and compact dough, wrap it with plastic film and let it rest in the refrigerator for 30 minutes (3).
While the shortcrust pastry rests, you can prepare the cheese-based filling; open the eggs by separating the egg yolks and egg whites and whisk them until stiff with the help of the electric whips (4). In a second bowl pour the egg yolks (5), add the sugar, the potato starch, the quark cheese and the milk and start to work until obtaining a creamy mixture (6).
Incorporate the beaten egg whites into the creamy mixture with gentle movements from the bottom upwards to obtain a homogeneous mixture (7). Take the shortcrust pastry and roll it out with a rolling pin forming a sheet of about 24 centimeters in diameter. Place it in a mold for tarts of the same size, slightly lift the edges making them stick to the walls of the mold (8). Pour the cream on the shortcrust pastry base and level it with a cake spatula (9). Bake for 60/70 minutes in a preheated oven at 175 degrees C. Once cooked, turn off the oven and open it; your cake will have to cool inside the semi-open oven for 4/5 hours before being served.
You can preserve your Kasekuchen cheesecake for 3 days in the refrigerator.