Thursday, May 26, 2016

Authentic German Cheesecake

One of my daughters lives near Frankfurt, Germany. She and her German husband live a a quaint town complete with castle ruins and post-war three story, steep roofed houses placed close together on narrow streets fronted by flower boxes and vegetable gardens. I love it!

My son-in-law's grandmother owns and lives in the house where they are (though they have separate apartments) and she is a wonderful Kuchen baker. She made eleven cakes for their wedding and whenever we are there she invites us in for Kaffee und Kuchen. Those are German words I definitely understand!

Every town has bakeries with a variety of home baked Kuchen like Apfelstrudel and Käsekuchen. We stop nearly every afternoon for a treat. 

I am not supposed to eat sugar, so never order my own piece of cake, but I liberally help myself to what others have ordered! It's just so good. Besides, just like calories, if it comes from someone else's plate it doesn't have any sugar, right?

I enjoyed the German Cheesecake (Käsekuchen) so much that I had to find a recipe. Since I can't communicate with Grandma Unger and she probably doesn't follow a recipe anyway, I resorted to Google and then I adapted the recipe to get the taste I rememebered.

This delicious cheesecake has so much protein and relatively little sugar, that I indulge in some when I bake it. It doesn't have a crust, but the flour and cornstarch in the batter seem to bake to the bottom and sides to form a bit of a crust.

This is an easy make ahead cake, so it's great for company, but hard to wait for! It needs to be baked for 70 minutes and left in the turned off oven for 2 more hours. Then it should be refrigerated for at least four hours, but overnight or several nights, is fine, too.

I find that this recipe has more batter than fits in my springform, so I make a small cheesecake in another dish. Of course, that gives me one to nibble while keeping the large one looking nice!

In German restaurants and bakeries they always offer whipped cream on it, but I like it best with fresh fruit like strawberries or peaches and a bit of jam melted and drizzled on it decoratively.

Authentic German Cake

1 cup white sugar
2 Tablespoons cornstarch
3 Tablespoons white flour
16 oz. cottage cheese 
16 oz. cream cheese
1/2 cup butter, softened
4 medium eggs
1 to 2 Tablespoons lemon juice (I prefer 1)
1 teaspoon vanilla

Preheat oven to 350 degrees F. Spray bottom of 9 inch springform pan. Mix together dry ingredients and set aside.

Beat together cream cheese and cottage cheese with an electric mixer until smooth and somewhat fluffy. (I prefer using the "wire whisk" beater on my mixer.) Add the softened butter and beat well. Beat in eggs until completely mixed. Add sugar mixture 1/4 cup at a time, blending well and scraping down bowl after each addition. Stir in lemon juice and vanilla.

Pour batter into springform pan and bake for 70 minutes. Turn off oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool completely on wire rack. Chill tightly covered for at least 4 hours or overnight.

For a printable version of this recipe click here.

I accidentally left my oven on a bit longer than indicated.
Your cheesecake will not be quite so dark. But this was still delicious! 

This cake will keep in the refrigerator at least a week, if you can keep it from being eaten that long! Enjoy it and say "Danke schön" to the Germans for coming up with the delicious recipe!

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  1. This looks delicious! We used to say that when you break a donut in half all the calories fall out. So maybe the same is true of cutting a pie of cheesecake in half! Thanks for sharing!

  2. It looks wonderful, and your photography is beautiful.

  3. This looks delicious. I am like you and would want the fruit piled on..yum!

  4. Your German Cheesecake Sounds so yummy & looks really good. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. See you again soon.

  5. Thanks for sharing this recipe!



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