Moist, creamy and bouncy! This is the only German cheesecake recipe you ever need.
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Here are the ingredients:
250g Flour
250g Butter
315g Sugar
7 Eggs
1x Vanilla Sugar
1x Vanilla Pudding
750g Quark (20% Fat)
500g Mascarpone
4TS Semolina
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00:00 – Intro
00:41 – Base
01:45 – Batter
02:18 – Baking
02:28 – Outro
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Hello chefs today let me show you how to make this moist creamy and bouncy German cheesecake this is my family’s ancient secret recipe which at this point you can’t no longer call secret but I hope all of you give this a try and make it yourself so first you want to combine
Your sugar with an egg and melted butter watch out that the melted butter isn’t too hot as you don’t want to cook the egg at this point in the next step we cream all of this together and slowly very very slowly add 250 G of flour once
All of this is combined into a ball of goodness it has to carefully be placed in a tray which then has to be pressed into shape to cover all the sides all the way up so now that that’s done let’s change over to the filling for this
Let’s separate the eggs and don’t throw the egg whites away we still need them later so we add a healthy amount of sugar to the yolks together with some melted butter again not too hot and combine all of this until the sugar is dissolved next we add up our Quark which
Is around 20 20% fat in my case and some muscar pone in the next step we add one pack of vanilla sugar to give it some nice vanilla flavor together with one pack of vanilla pudding to make it nice and sturdy when it’s baked and in last step
We add around 4 tablespoons of semolina to get the texture just dried once the combining session of all of this is over we switch over to the egg whites we have them earlier and get them nice and fluffy now slowly and bches combine these egg whites with the mixture it’s
Really important to kind of lift the egg whites under the mixture so that the Incorporated air stays in the batter this will allow for the cake to in the end be nice and fluffy and not to Dent once the mixture is ready we fill it into the tray that we prepared
Earlier and smooth out the top and put it into the oven at around 180° C I forgot so when it comes to baking you first want to put it into the oven without any cover until the top is nice and brown to your liking once the desired Browning has been achieved you
Want to cover it with aluminum foil and put it back in you’ll know that the cake is done once it Jiggles only in the middle and it looks almost like pudding for me this took around 45 minutes all together and there you have it the perfect moist and jiggly German
Cheesecake I hope you enjoy and tell me how you like it