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Introduction: Kasekuchen, also known as German cheesecake, is a delectable dessert that has captured the hearts of dessert lovers worldwide. This creamy, slightly tangy, and wonderfully indulgent cake has become a traditional treat in Germany, often served during holidays, celebrations, or as an afternoon coffee companion. Unlike the classic American cheesecake, Kasekuchen features a soft, delicate filling made with quark, a fresh cheese, which gives it its distinct texture and flavor. This simple yet sophisticated cake is easy to prepare, and the result is a light and delicious dessert that will leave everyone asking for more.
Ingredients:
For the crust:
200g (7 oz) digestive biscuits or graham crackers
100g (1/2 cup) melted butter
1 tbsp sugar
For the filling:
500g (17 oz) quark cheese (or ricotta if quark is unavailable)
200g (7 oz) cream cheese, softened
150g (3/4 cup) sugar
1 tsp vanilla extract
3 large eggs
200ml (3/4 cup) sour cream
1 tbsp lemon zest (optional)
1 tbsp cornstarch
Instructions:
Prepare the crust:
Preheat the oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
Crush the digestive biscuits or graham crackers in a food processor until fine crumbs form.
In a small bowl, mix the crushed crumbs with melted butter and sugar until everything is combined.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon to pack it tightly. Bake in the preheated oven for 10 minutes, then remove and let it cool.
Make the filling:
In a large mixing bowl, whisk the quark cheese, cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and cornstarch until everything is well combined and smooth.
Assemble and bake:
Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake the cake in the preheated oven for 50-60 minutes, or until the center is set and slightly golden around the edges.
Let the Kasekuchen cool in the oven with the door slightly ajar for 1 hour to prevent cracking. Afterward, cool it completely at room temperature, then chill it in the fridge for at least 4 hours, preferably overnight, to allow the flavors to meld.
Serve and enjoy:
Once fully chilled, carefully remove the cheesecake from the springform pan. Slice it into wedges and serve as desired. You can garnish it with fresh berries, a drizzle of honey, or a dusting of powdered sugar for added flavor and visual appeal.
Serving and Storage Tips:
Serve Kasekuchen chilled for the best texture and flavor.
It pairs wonderfully with a hot cup of coffee or tea and can be enjoyed as a snack or dessert.
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual slices for up to 3 months. Just be sure to wrap them tightly in plastic wrap and foil before freezing.
Variations:
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