Whose grandma/Oma makes the best cheesecake?? 😅 Don’t forget the first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/passporttwo04211
We weren't the greatest Quarkkuchen baker. Your Quarkkuchen looked awesome. I am super impressed that it stayed that high instead of sinking in as it did with my mom's. 🙈😅
I prefer the German crustless Cheese cake. The American cheese cake is tasty, but so rich that I can hardly eat a whole slice of it - and it often is a bit too sweet for my taste.
Magerquark is always a little chalky, there are variants of Quark with more fat, which makes it a lot smoother. Maybe you could try that for your next try.
@@PassportTwo Try "Sahnequark" which contains sweet cream, it has a higher percentage of milk fat but since the dough uses butter the cake will contain plenty of milk fat anyway, for all the cholesterol watchers ...
@@PassportTwo I made my gf a Käsestreuselkuchen for her birthday this year. You can use the dough you make for the base as Streusel too. Adds an awesome texture and crunch.. and you can put any fruit you like on top and through the filling too
Yep, they definitely took the wrong Quark, their german cheesecake looked dry. And definitely make vanilla pudding first, don't just throw some vanilla in there. If you make pudding first it brings out the vanilla way better.
I love this topic! I have lived two years in the US and American Cheesecake is one of the best things there is. There are good versions of German Cheesecake, but nothing comes close to the creamy and round taste of an American Cheesecake - at least in my opinion. I really like your take on this topic, it is well structured, almost scientific, very entertaining and I learned something. Thank you for sharing and keep on sharing your observations and creating these nice videos.
The make the thing more confusing, in Switzerland and here in the most western part of Austria, where I live, we consider 'Käsekuchen' to be a savoury dish - made from Emmentaler, Bergkäse and other savoury cheeses..
The challenge for the next video: Bake the perfect mixture of German and American cheesecake and take part in a baker's competition! Maybe you will set new standards for cheesecake. 😊
@@PassportTwo Some years ago a baker in New York combined a Crossaint and a Donut to a "Cronut" and invited a new trend (a bakery in Hamburg offered it, too. So yummy!). The US-German mixture we call "Cheesekuchen", it will become a worldwide success.
Just a couple of months ago I head a discussion with an American, who claimed that American cheesecake had to be the best, because it was the first and everyone else just imitated it. When I countered that I could, without breaking a sweat show him a cheesecake recipe older than the constitution and maybe even older than Columbus, he told me that was impossible because cream cheese was only invented in the 1870s so cheesecake couldn't be older than that. When I then asked him: "Dude, have you never heard of Quark?" To my astonishment he hadn't. Although I don't know why most recipes want to use only low-fat-quark. Maybe because they think it's healthier or because for very traditional recipes low-fat-quark was more common for peasants to get their hands on, but In my experience Käsekuchen made with 40% or even 50% Quark is much better than the 10% stuff.
As a german who likes baking, I have made and enjoyed both. It totally depends on my mood. However, I make the german version slightly more often, as I have a bit if a problem with my stomach and high-fat food. So I can never eat more than one slice ot the american one and only bake it, if I bring it somewhere or have people over who'll eat the rest.
I'm sorry, but as a hand mixer nerd I feel an urge to comment: the Braun hand mixer you got there is actually one of the best if not the best hand mixer you can own. Specifially the exact model you have: earlier models had less power, later models are/were not as solid due to production cost cutting. All models however share the unique design: the vertically aligned motor is ergonomically balanced in the center above the beaters and doesn't require angle gears, which makes them relatively quiet.
Cheesecakes and types of curd cakes have been around since ancient times in Rome and Greece. The European cheesecake as almost everyone except the Americans know it has been around since the 14th century and it comes from France. The American cheesecake emerged from the European one. Because there is no quark in America, cheese cream was used there and so this sub-version of the cheesecake, which is US only, developed. ^^ Just some History About it.it is impossible to decide which version is better. Simply because there are hundreds of versions and variants depending on the region and nation and the personal taste is mostly based on what you know and are used to. Personally, I personally like the normal quark-based cheesecake or the Russian plucked cake.
My mother makes cheese cake with the Philadelphia cream cheese 1/3 less fat version. It's lighter but still creamy. Also, she uses a little less sugar and the German style crust. She was born in Germany but lives in the USA. I think that's where the hybrid cake comes in. It really is an awesome tasting cake. We are always asking her to make it.
@@kilsestoffel3690 well i was born 1980 ... nobody cared back then you did not got the adult drinks but nobody realy nobody cared if the cake you got was made of pure scotch
i’ve never been a crazy big fan of the american style cheesecake we have at home in the US, so when my german partner and i went to geiping recently and he got a piece of lena’s quark käsekuchen, i wasn’t expecting much more than a small bite to try. i was HOOKED! ate almost half of the piece, so we went back the next day to get a couple more slices 😅 #teamcannoli
US things are mostly oversweetened. I mean many German things are, but US... even the same toast bread has nearly double as much sugar! Not to mention the sugar-with-added-water tanks you call soft drinks O.o
Our family cheesecake recipe contains Schichtkäse instead of Quark, which according to the internet is a kind of cream cheese similar to Quark 😊 Also, for favourite desert I think I'll go with Tiramisu, it's so good 😍
Great video! I was a bit confused that not everyone knows the difference between American and German cheesecake, but then, not everyone is a hobby baker obsessed with baking cheesecake so ... To the question which one you should bake: Of course both! My love for both versions is equally great :D Though in Germany, the crustless version is quite popular and I don't like that one very much. Oh, and my favourite version is "Russischer Zupfkuchen", a cheesecake with chocolate dough underneath and on top :) Really hard to decide though, because there are SO many great versions and I really do love cheesecake a lot! I can't really say what my favourite dessert is, there are so many. But I find it very strange that Americans eat cake as a dessert! In Germany, that is nearly never the case, you rather find "liquid" stuff like pudding, yoghurt, ice-cream, fruit Quark or something else. Something you eat with a spoon, not with a fork.
BTW the only time I ever did a cheesecake myself was making the famous "Philadelphia Torte" its a non-bake cheesecake and very very delicious. For the crust you need Buttercookies that you crush and mix with melted butter. I personaly liked the cocoa Buttercookies more for the crust. Than you mix sugar, curt (the english word for Quark btw, source: somewhere on google), vanila extract and lemon juice together with a pack of Philadelphia cream cheese and put it on top of the crust and let it sit for at least 2 hours in the fridge before eating. I personaly liked it with a strawberr toping the most so I put those on top
What depends on cheesecake, I'm like Obelix in the book "Asterix and Kleopatra": Asterix: "Three parts of the cake. Not two." Obelix: "Together that are three parts."
@@PassportTwo while I said that the script was really good, I just loved how Aubrey delivered it. I assume that Donnie does most of the writing & I know that in America we would say bravo regardless of gender but I did want to say kudos to both the writing and the presentation.
I think I will try making the German short bread crust with the American cream cheese filling the next time I bake. I imagine that could be a great mix between crunchy and creamy 🍰
As to the sweetness, my mother told me whatever dessert or cake recipe you get, cut the amount of sugar in it by at least a quarter if not by half, and it will be perfect.
well... the German Cheesecake can be very good or plain awful. It feels like there's almost nothing in between. There were only two cheesecakes in my life that could compete with my Granny's one. And one of them was in a "Yiddish" Bakery in Israel :D. There are so many types and styles of cheesecake - it's really a science for itself to get it moist enough and not getting "chalky" - many people do this kind of quark-vanilla-pudding mix or add a layer of crunchy "Streusel" on top. Even the crust sometimes gets prebaked "blindly" to get more crunch into the crust or let it even caramelize a bit. But then, as much as I love (good) German Cheesecake - try Polish cheesecake. One of the best foodgasms I've ever had. It has to be done with a very special Polish kind of quark and has to be done in a riffled wooden bowl... Otherwise try "Schmandkuchen" it's a good compromise between German and New York Cheesecake ;)
American recipes being more sugary than German ones comes a no surprise - as a general rule, Americans seem to like it sweeter than Germans. Or put another way, if a cake or a donut seems to be just about right to an American, your average German will find it MUCH too sweet.
Kudos for being honest and not pandering to the German audience, like many other channels would have done. My favorite desert would be either the cinnamon rolls my mother used to make, or another specialty of hers, which I don't really know how to call. It was kind of something like a sundae without the ice cream. Sounds silly, I know, but it worked. She would buy a bunch of fresh strawberries, blend half of them into a mush and leave the other half intact. Then just take bowls, pour the strawberry mush into them, together with lots of cream and put the "un-blended" strawberries on top. So it was basically strawberries with a self made strawberry sauce and lots of cream. If the strawberries were a bit on the sour side, she would add a little sugar to the blended ones. Maybe this is one of those things you only like because you grew up with them, but to me it tasted very good and it is easy to make.
Haha, thanks! We love our German audience, but sometimes, we just gotta call it like we see it 😅 Your dessert with fruit sounds like something we used to do as well and we would just call it a “fruit salad.” We would chop up a bunch of fresh fruit, maybe add a little bit of sugar, cover with cream and eat. Was an “alternative healthy” dessert in the summer for us 😊
@@thomasschumacher5362 Calm down. Nobody said Germans aren't allowed to have an opinion or be proud. If you are watching videos on other channels like this (channels by mostly American expats living in Germany and talking about the differences), you know that many of them are pandering to the German audience, always telling them how great everything German is and how much better it is than American stuff and so on. Being a German myself, I find it embarrassing, shameful and pathetic how many Germans there are who just eat that up and love having someone blow smoke up their ass like that. Looks to me like they have huge inferiority complexes to crave foreign validation like that, which makes me wonder how proud they really are of Germany. Wouldn't someone who is really secure in his national pride care little about what foreigners think of it? I watch videos like this hoping to learn stuff about the differences between countries and cultures and I want the stuff I lean to be real and truthful. It is totally normal that people prefer the culture and cuisine they grew up with and I find it sad when American UA-camrs feel like they have to shit on the USA and glorify Germany to please their audience. Fact is, as much as you hear American travelers and expats swoon over German food and beer and bread and all that, none of it sells all that well in the USA. Nobody is getting rich bringing "Currywurst" or "Spaetzle" or German black bread to the USA. People who brought American foods to Germany had a lot more success. That is just a fact and it probably means something.
@@TrangleC My favorite childhood dessert was grated carrots and apples. Surprisingly sweet and very healthy. American food is bad. Sorry, same as British one. The reason most of those people don't like good food, from what I've seen, is because they either don't give it a chance because they "know it's bad" or they simply think different = bad. Medium meat/Al dente anything =Raw =bad. They praise, and are taught to eat foods you don't have to chew which is not healthy for your teeth or jaw(which is why they don't prefer German sausages or breads), and use a lot of sugar which is naturally addictive, not to mention visual appeal seems to be above the actual edibility of the food.
I love cheesecake! All cheesecake! But no raisins. lol There is another UA-camr by the name of Kuchenfee Lisa who has a recipe for a crustless cheesecake which I am dying to try.
I often have the same feeling about German cheesecake when it comes to the texture. However, there is one variant, that I absolutely love; If you should ever want to make a German style cheesecake again, try making the "Goldtröpfchentorte". It is more or less a cheesecake with vanilla pudding and a soft meringue topping and it is quite easy to make. To my knowledge, the original recipe is the one by the Dr. Oetker company that you can also find online and this is more or less the one I usually make. It is a lot creamier than most German cheesecakes, but still as airy. Also, the effect of the golden drops on the meringue is a nice visual treat. By the way, you don´t have to use the Dr. Oetker-products mentioned in the recipe. Any vanilla pudding will do and "Backin" is just the name of their overpriced baking-powder.
Try cheesecake without shortbread base (Mürbeteigboden), but with a little vanilla custard powder and some lemon zest. If you take low-fat curd, then you have to add (liquid) butter (my grandmother's recipe) and a lot of eggs (that makes the cake more fluffy) and add some raisins and a few flaked almonds. And don't forget to separate egg yolks and whites first and finally fold the stiffly beaten egg whites into the dough. (Sorry for my English).
Nice results on both of your creations! I naturally grew up on NY style cheesecake and will forever remain partial to it. My first experiences with Käsekuchen are ones of disappointment... the name and appearance both lead me to believe I was about to get something I was already familiar with. In its place was something chalkier, drier, more bland and less sweet. Nowadays, Käsekuchen is something I can take or leave, but it will always leave me longing for a favorite from back home.
you baked the cake too long. to avoid the browning add an aluminium foil to the cake top near the end of baking. cream cheese is very fat, heavy, dense and salty. topfen/quark/curd is made complete different to cheese cake. it is like comparing apples and pears. you should try a topfentorte made with gelatine next time.
Philadelphia cheese contains locust bean gum (E410, Johannisbrotkernmehl) which is a thickening and sweetening agent contributing a lot to the typical texture. It might also play a role in the different texture of the cake. And what exactly is the difference between a cake and a pie?
Well a cake is a cake texture. Like cup cakes and a pie is like a mousse texture ...like French silk or lemon meringue but there are also fruit pies like apple or cherry and a pecan pie which has a super rich creamy texture with pecans on top .
American cheesecake is delicious, German cheesecake is delicious. American tastes creamy because of fat content, German tastes creamy too but not as fatty. I’ll eat both anytime.
I'm not a fan of American cheese cake. It's so sweet. Here in Greece though it's the only kind of cheesecake one can buy. I sometimes make German cheesecake myself and I like to add apple slices. It gives more moisture and it's a way to get fruit into my kids 😂.
Hi, there is one place to be if its about Käsekuchen! It is located in 65582 Diez and they have maybe the biggest selection of Käsekuchen in the world... at least in Germany... or in Rheinland Pfalz... or in Diez. Regards Ralf
Yay, another fan of Andong! While I don't mind sugar, I would probably cut the amount of sugar, too. I probably go quark version, it tastes slightly fresher, zestier, in my opinion.
Hello！Hallo！こんにちは！ In Japan, there is another cheesecake version, called レアチーズケーキ Rare Cheesecake, that mean is unbaked cheesecake. Please search it! from 🇯🇵
Hi! We were in Japan for 3 weeks in 2018 and have decided it will be the first place we go back to visit when we are allowed to travel. 😊 LOVE your country and will be excited to look that cheesecake up. Maybe we’ll even try some when we visit again 😃
Guys this is fun. You should do more german food reviews and compare to US food. Are there any other German dishes you know and like? How about the good ol Dampfnudel/Hefeklöse?
There is also different types of cheesecake too . there is no bake and then bakery style that doesn't have to be refrigerated then the types that are also refrigerated always.
Well, dunno where you got the recipe from but as a German I never had someone do it like that EVER, so probably you have a modernized recipe or a very regional one. I never make one with a crust since many people I know dislike that part especially. You don’t have to cut the cake while baking when you let it cool down in the oven completely (yeah, it takes almost a day). Cheesecake usually takes 80-90 minutes on lower heat. If you prefer lower fat you can use 50% yoghurt but you should add Semolina for texture or otherwise it tends to become too soft. I also add fruits for a bit moisture but only sour ones who fits the natural slightly sour taste of the cake like raspberries and currants.
Favourite desert? Leberwurst Brötschen. My grandma and grandpa always had to make it extra for me at family gatherings. BUt recently I got around to some cakes, if they aren't to sweet.
As a German I prefer the American Cheesecake. The German kind is okay but if I have a choice, I will take the American anytime. But then, if I have a choice, I will not go for any cake but rather Tiramisu ☺️
All the recipes we looked up had either a little bit of lime or lemon for acidity. You really don’t taste it it in the finished cheesecake. A key lime has a TON of lime and is very sour (in a good way). Just a little bit of lime like this just enhances the other flavors and doesn’t actually flavor it 😊
Chyeah, well. Even as a student I was willing to pay close to €3,00 for one slice of soulless Starbucks strawberry cheesecake, while I wouldn't want a whole German cheesecake for free. There's positively nothing about German cheesecake that I prefer, it's always a letdown that tastes as if it was only halfways through on its way towards becoming a proper cheesecake.
My favourite is the "lazy woman cake" - www.chefkoch.de/rezepte/78831030203242/Faule-Weiber-Kuchen.html - but I actually like that "cheesecake"-mix combined with fruits, like with mandarines, apples, cherries or rhubarb and best even without crust. There is a lot variations in Germany, too - just how people prefer it, sweeter or fattier.
@@PassportTwo It is a fast cake if you do not put the "Tortenguss" on it, that I really do not need. You can even mix crushed Butterkekse with Butter (about 120 g of Butterkeks with 70 g Butter) for a fast crust (same like they did in the video in the american version).
Well every creamcheese has Quark as ingrediant..you might call it "curd" but that is basically Quark..= the product when you divide milk into whey and protein...just saying. By the way creamcheese like Philadelphia can be made at home easily as well...You have to take 1,5 litre fresh milk (only fresh milk/Vollmilch) and heat it up till it is boiling..then take it from the stove and add round about 4 soupspoon of fresh pressed lemon juice and stir it up (use a hand blender), then back on the stove and heat it up again then the milk is dividing into protein and whey = "quark/curd" + liquid..if not (not every fresh milk is equal) add another 2 soupspoon of fresh pressed lemon juice and boil it again. Take the curd/quark (use a clean kitchen rag where you fill in the content of the pot while holding the rag over the sink in order to sift out curd/quark) and add 5 soupspoon cream and 5 soupspoon natural yoghurt..and stir it up with the hand blender ...season it with salt = the endproduct is creamcheese like Philadelphia done totally natural without any chemical substances.
I never liked the German Käsekuchen so much, because I always found that it has a sour and dry aftertaste. So I think the American one is more for me. When I prepare a Käsekuchen myself I stay with the shortcrust and put just a little Quark in it, the rest would be creme fraiche.
Before watching your conclusion, here’s my take: I personally totally prefer the American Cheesecake. It‘s right up my alley, being excessively sweet, creamy and heavy. However, pretty much everyone around me prefers the loftier, lighter German Cheesecake. Lucky for me that in my family, I’m the only one baking cakes, so guess which one we have more often 😂
By the way, my new favourite is Key Lime Pie. Technically not a cheesecake, but it’s fairly similar in terms of density and creaminess. Can’t get enough.
@@PassportTwo I also do a legendary German Strawberry Cream Cake. That’s quite different to Käsekuchen, Cheesecake or Key Lime Pie, but it’s also up there for me, probably on par with the Key Lime Pie. It’s of course loftier and less sweet, but still very creamy. The big downside is that it’s quite the elaborate process to make and there are more ways you can screw up. So for that reason alone I rarely do it. But now that you made me think of it again, I guess I’ll have to crack one out again soon.
That's what we said in the video 😊 Both are identical it seems with the only difference being the way they are packaged. In the US they come in blocks and wrapped just like butter in Germany, but here we mostly see them in the plastic tubs like we showed in the video 😃
They are actually different! We have Philadelphiatorte in the US as well but it is known as „cream cheese pie“ by many people. Differences being it being baked or not and a few minor ingredient differences 😊
I am German but I've never liked German cheese cake. To me it tastes dry and I don't like the consistency. I do, however, really like the American one. They're really different cakes or pies in my opinion, however. Very hard to compare.
My grandma always used to make her Käsekuchen based on a specific vanillequark. To this day the only Käsekuchen I enjoy eating. In general I am not that fond of cheesecake, to be honest.
You find more dry and more like the american style cheese cake in Germany - but all being "german style" cheese cakes. Depends on the recipe. Keep finding slight variations and keep trying.
my grandmother in law makes a cheesecake with meringue on top. it is super creamy, but i have no idea how she makes it since i don't bake myself 😅 favourite dessert is anything with chocolate - icecream, cakes, mousse au chocolat...
I live new york city over 30 years I had so many American styles of cheesecakes they sucks Eatet from new york style and California noting special I vist most Europe they cheesecakes the best in world Most the best ones in Europe it was Central Europe and Eastern Europe they know bake One Poland Czech Slovakia Hungary Ukraine Lithuania Latvia old fashion Even Greece better Europe cakes are different from American don't comparing bye
You just must jump over the border to france and test the blueberrycacke when the blueberry saison is!I love cheesecacke - but since my grandmother died i never ate a real good one! But my also favorit go into Elsaß and taste the blueberrycacke....... its not far from your livingside ! And also use yoghurt as half the quark it makes him not so dry!
I know cream cheese is used for American cheesecake. Some of the German ones use quark instead of cream cheese. Though some German recipes do use cream cheese. Quark is hard to find in the US. So not a lot use it for cheesecake.
My mom and my grandmother have different recepies. My moms has no!!!! Vanille-Pudding-powder and no vanille-flavor at all, but it need Magerquark. It's the most creamy, moist, and cheese flavored queesecake I know. My grandmothers is a version without crust, with aß 40% Quark und Vanille Pudding-powder. It's also good, but i don't need it regulay. All in all i would say, that you can taste, when the recepie works with Magerquark or would actualy need Quark with mor fat. Your recipie looked to try as you also said.
Use mostly the German recipe, but replace half of the quark with Philadelphia, stick to the German Crust, but add 100 Grams of Graham Cracker(crumbled very fine) and reduce therefore 100 grams of Flour from the Crust Recipe, use the American Water baking method, voilà, perfect Cheesecake
Flan Caramel I'm German and I love a good cheesecake. I can't imagine enjoying an American one, because the German variety is already so rich (sometimes too rich for my taste). Btw: You can adjust the richness of the filling by choosing a different kind of quark as it comes in 3 different varieties: Magerstufe (lean version), 20%, and 40% fat resp. I prefer a simple fruit cake (biscuit-crust, a layer of fruits - pref. strawberries or peaches - and a gelatine coating) with whipped cream.
My Grandma's Käsekuchen was ever the best. I preferred mostly the crust (as in her Gedeckter Apfelkuchen). My sisters got the filling ... :-) Today is not different there: I got Sodbrennen only from looking at your tasting process. The recipe anno muck was with quark at his fattest, sour cream and vanilla pudding.
I sort of make an international mix.... Amerettini cookies for the crust (no extra sugar) and half Philadelphia & half fullfat „Topfen“ (Austrian name for „Quark“) for the filling (little sugar). Makes for a sweet crust and a tangy & creamy filling. Sometimes topped with fresh strawberries. Is always very well received.
Instead of Leibnitz cookies, use British digestive biscuits for the crust. They are basically Graham crackers, just shaped differently (which doesn't matter when you crush them up). They are not easy to find, but most larger supermarkets will have the McVitties brand. Unfortunately they are a bit more expensive than the Leibnitz cookies.
My Mom's Russischer Zupfkuchen is the best cheesecake variant for me. Nevertheless I had the pleasure to enjoy Junior's cheesecake by accident as I was strolling around the food court in Grand Central Station NYC and it changed me :-). It is indeed very very yammi 😋 Last time I visit they weren't at grand central anymore but I found it anyways 😬
Check out Spiegeleikuchen (Fried egg sunny side up cake) its basicly a rectangle Käsekuchen that has halfed apricots as topping and finish with a sugar glaze, then cut down to small rectangular pieces, every "slice" looks like a fried egg sunny side up. As a kid since I hated fried eggs, I always refused to eat Spiegeleikuchen, even though it is a variation of Käsekuchen, which was my favourite cake. Yes, I wasn´t a smart kid.
Whose grandma/Oma makes the best cheesecake?? 😅
Don’t forget the first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/passporttwo04211
Mine Suggestion: you should travel to Trier
I don't like baking, so i prefer the "just add quark" version sold by Dr. Oetker.
We weren't the greatest Quarkkuchen baker. Your Quarkkuchen looked awesome. I am super impressed that it stayed that high instead of sinking in as it did with my mom's. 🙈😅
@@Spargeltarzan49 Done, and here's our video to prove it 😊: ua-cam.com/video/zrfSTFlxM3c/v-deo.html
@@witty2u Beginner's luck I think 😅
I prefer the German crustless Cheese cake. The American cheese cake is tasty, but so rich that I can hardly eat a whole slice of it - and it often is a bit too sweet for my taste.
We would probably cut the sugar just a touch as well, but at the same time, as red blooded Americans we are all about high amounts of sugar 😂
If your Käsekuchen was dry you made something wrong or chose a wrong ingredient. Our Käsekuchen is usually super moist and creamy.
Magerquark is always a little chalky, there are variants of Quark with more fat, which makes it a lot smoother. Maybe you could try that for your next try.
Good tip! That does seem like it would make it a lot smoother. Plus, the fattier, the better! Right?? 😅
Magerquark ist bäh
it´s more Water
@@PassportTwo absolutely! My Grandma added cream to make it even more fat and creamy.
@@PassportTwo Try "Sahnequark" which contains sweet cream, it has a higher percentage of milk fat but since the dough uses butter the cake will contain plenty of milk fat anyway, for all the cholesterol watchers ...
@@PassportTwo But in the video you are using 40% Quark?
Ok. Whatever - can we now please talk about Russischer Zupfkuchen??!
On our list to try! 😃
It's can't top a cheesecake neither German or American
by far the best cheesekake O.O
Mit Sauerkirschen aus dem glas drauf. Dann wird es noch besser.
Bester. Kuchen. EVER!
My Oma always added a package of vanilla pudding into the filling of the Cheesecake. And you gotta take full fat quark ^^
Interesting! We will have to give that a try sometime 😃
@@PassportTwo I made my gf a Käsestreuselkuchen for her birthday this year. You can use the dough you make for the base as Streusel too. Adds an awesome texture and crunch.. and you can put any fruit you like on top and through the filling too
Puddingpulver ja. Aber Schichtkäse ist besser. Bei Quark ist aber Magerquark besser als Sahnequark
Yep, they definitely took the wrong Quark, their german cheesecake looked dry.
And definitely make vanilla pudding first, don't just throw some vanilla in there. If you make pudding first it brings out the vanilla way better.
@@simonaw.1215 Schichtkäse ist ein guter Tipp!
Thanks for the shoutout guys!! Zupfkuchen is definitely the way to go ;)
Hey! Absolutely! 😊 Zupfkuchen is definitely on our list next to try and make! 😃
I love this topic! I have lived two years in the US and American Cheesecake is one of the best things there is. There are good versions of German Cheesecake, but nothing comes close to the creamy and round taste of an American Cheesecake - at least in my opinion.
I really like your take on this topic, it is well structured, almost scientific, very entertaining and I learned something. Thank you for sharing and keep on sharing your observations and creating these nice videos.
Glad you enjoyed our way of showing this topic so much! 😊
Oh god as I saw the last pic of Cheesecakes at 2:22 😩 Russischer Zupfkuchen... the best cheesecake on earth
We really need to try this one next 😃
Eating cheesecake (american or german) without having a big mug of coffee, should be handled as a felony ! ;-)
Every serving after this one for the video was consumed with a nice big mug of Joe 😊
Ein Käsekuchen ohne Boden ist eine Bodenlose Frechheit
The weirdest language bit here is that neither Käsekuchen nor cheesecake contains, well, actual cheese. :D
The make the thing more confusing, in Switzerland and here in the most western part of Austria, where I live, we consider 'Käsekuchen' to be a savoury dish - made from Emmentaler, Bergkäse and other savoury cheeses..
The challenge for the next video: Bake the perfect mixture of German and American cheesecake and take part in a baker's competition! Maybe you will set new standards for cheesecake. 😊
YESSS... 😃... and then come to Heidelberg and bring me some. 😂😂😂😘
Haha, we will probably do that for the next big occasion or birthday 😃
@@PassportTwo Some years ago a baker in New York combined a Crossaint and a Donut to a "Cronut" and invited a new trend (a bakery in Hamburg offered it, too. So yummy!). The US-German mixture we call "Cheesekuchen", it will become a worldwide success.
Just a couple of months ago I head a discussion with an American, who claimed that American cheesecake had to be the best, because it was the first and everyone else just imitated it. When I countered that I could, without breaking a sweat show him a cheesecake recipe older than the constitution and maybe even older than Columbus, he told me that was impossible because cream cheese was only invented in the 1870s so cheesecake couldn't be older than that.
When I then asked him: "Dude, have you never heard of Quark?" To my astonishment he hadn't.
Although I don't know why most recipes want to use only low-fat-quark. Maybe because they think it's healthier or because for very traditional recipes low-fat-quark was more common for peasants to get their hands on, but In my experience Käsekuchen made with 40% or even 50% Quark is much better than the 10% stuff.
You should try Käsesahnetorte! I prefer that one over any cheesecake. ^^
ohh ja beste Torte überhaupt und dazu Mandarinen
Käsesahnetorte ist wirklich lecker...
Und jetzt will ich ein Stück.
Oder zwei.
Oder doch drei?
yes, especially in summer. It tastes light and fresh, not as rich as ordinary cheescake
I was always wondering wtf cheese cake is until my mom told me that it might be Quarkkuchen 🤣
Yah, in my region it's also just called Quarkkuchen, even though I heared "Käsekuchen" in other parts of Germany.
In Northern Germany it's Quarkkuchen. More to the Southern regions it will be called Käsekuchen.
As a german who likes baking, I have made and enjoyed both. It totally depends on my mood. However, I make the german version slightly more often, as I have a bit if a problem with my stomach and high-fat food. So I can never eat more than one slice ot the american one and only bake it, if I bring it somewhere or have people over who'll eat the rest.
I'm sorry, but as a hand mixer nerd I feel an urge to comment:
the Braun hand mixer you got there is actually one of the best if not the best hand mixer you can own. Specifially the exact model you have: earlier models had less power, later models are/were not as solid due to production cost cutting. All models however share the unique design: the vertically aligned motor is ergonomically balanced in the center above the beaters and doesn't require angle gears, which makes them relatively quiet.
Oh...it just came in our furnished apartment but now we feel honored to have it 😅😃
But what about RG 28? XD
@@Hanmacx Undeniably an absolute tank, but _pretty_ loud.
I love "Käsesahne" more then Käsekuchen
so fluffy with lemon taste omg
Konditorei Popp in Überlingen at Lake Constance 😍 the best i have ever
Cheesecakes and types of curd cakes have been around since ancient times in Rome and Greece. The European cheesecake as almost everyone except the Americans know it has been around since the 14th century and it comes from France. The American cheesecake emerged from the European one. Because there is no quark in America, cheese cream was used there and so this sub-version of the cheesecake, which is US only, developed. ^^ Just some History About it.it is impossible to decide which version is better. Simply because there are hundreds of versions and variants depending on the region and nation and the personal taste is mostly based on what you know and are used to. Personally, I personally like the normal quark-based cheesecake or the Russian plucked cake.
My mother makes cheese cake with the Philadelphia cream cheese 1/3 less fat version. It's lighter but still creamy. Also, she uses a little less sugar and the German style crust. She was born in Germany but lives in the USA. I think that's where the hybrid cake comes in. It really is an awesome tasting cake. We are always asking her to make it.
Sorry. That are two different recipes. You cannot compare. Cake with Frischkäse it's called Philadelphiatorte in Germany.
We make Philadelphiatorte in the US as well but it is called “Cream Cheese pie” and is a completely different thing from cheesecake. 😊
Then mine would be called Aldi Nord Frischkaese Torte : )
My grandma added raisins, my mom goes with sweet conserved cherries. Both are adding a bit of sweetness and moisture
Raisins is interesting! I also grew up with cherries like that on ours and love it 😊
@@PassportTwo rum soaked raisins ;)
@@gehtdichnixan3200 maybe, but she passed away when I was 17 and my brother was 9. So we didn't got the "adult" version with alkohol
i love with raisins
@@kilsestoffel3690 well i was born 1980 ... nobody cared back then you did not got the adult drinks but nobody realy nobody cared if the cake you got was made of pure scotch
i’ve never been a crazy big fan of the american style cheesecake we have at home in the US, so when my german partner and i went to geiping recently and he got a piece of lena’s quark käsekuchen, i wasn’t expecting much more than a small bite to try. i was HOOKED! ate almost half of the piece, so we went back the next day to get a couple more slices 😅 #teamcannoli
US things are mostly oversweetened. I mean many German things are, but US... even the same toast bread has nearly double as much sugar! Not to mention the sugar-with-added-water tanks you call soft drinks O.o
Our family cheesecake recipe contains Schichtkäse instead of Quark, which according to the internet is a kind of cream cheese similar to Quark 😊 Also, for favourite desert I think I'll go with Tiramisu, it's so good 😍
Great video! I was a bit confused that not everyone knows the difference between American and German cheesecake, but then, not everyone is a hobby baker obsessed with baking cheesecake so ...
To the question which one you should bake: Of course both! My love for both versions is equally great :D Though in Germany, the crustless version is quite popular and I don't like that one very much.
Oh, and my favourite version is "Russischer Zupfkuchen", a cheesecake with chocolate dough underneath and on top :) Really hard to decide though, because there are SO many great versions and I really do love cheesecake a lot!
I can't really say what my favourite dessert is, there are so many. But I find it very strange that Americans eat cake as a dessert! In Germany, that is nearly never the case, you rather find "liquid" stuff like pudding, yoghurt, ice-cream, fruit Quark or something else. Something you eat with a spoon, not with a fork.
My mom always took crushed speculatius cookies mixed with butter as a base for the cake 😍
Ohhhh...that sounds heavenly! Will have to give this a try 😃
Dutch?
@@nourahnielson6204North Germany 😄
@@johannalein37 close. Ost Friesland?
@@johannalein37 close, Ost Friesland? (Me, Groningen)
BTW the only time I ever did a cheesecake myself was making the famous "Philadelphia Torte" its a non-bake cheesecake and very very delicious. For the crust you need Buttercookies that you crush and mix with melted butter. I personaly liked the cocoa Buttercookies more for the crust. Than you mix sugar, curt (the english word for Quark btw, source: somewhere on google), vanila extract and lemon juice together with a pack of Philadelphia cream cheese and put it on top of the crust and let it sit for at least 2 hours in the fridge before eating. I personaly liked it with a strawberr toping the most so I put those on top
"Über Geschmack lässt sich nicht streiten" - Zum Glück!
Unfortunately now i'm hungry !
Haha, tut mir leid! We should have had a warning, "don't watch if you haven't eaten" 😂
What depends on cheesecake, I'm like Obelix in the book "Asterix and Kleopatra":
Asterix: "Three parts of the cake. Not two."
Obelix: "Together that are three parts."
My moms german and when she makes her cheesecake/Käsekuchen. She makes a rhubarb sweet sauce.
Love the intro already. Great writing and great presentation of it! Bravo! (or is it brava?)
Thanks! I think Bravo 😅
@@PassportTwo while I said that the script was really good, I just loved how Aubrey delivered it. I assume that Donnie does most of the writing & I know that in America we would say bravo regardless of gender but I did want to say kudos to both the writing and the presentation.
I think I will try making the German short bread crust with the American cream cheese filling the next time I bake. I imagine that could be a great mix between crunchy and creamy 🍰
As to the sweetness, my mother told me whatever dessert or cake recipe you get, cut the amount of sugar in it by at least a quarter if not by half, and it will be perfect.
well... the German Cheesecake can be very good or plain awful. It feels like there's almost nothing in between. There were only two cheesecakes in my life that could compete with my Granny's one. And one of them was in a "Yiddish" Bakery in Israel :D. There are so many types and styles of cheesecake - it's really a science for itself to get it moist enough and not getting "chalky" - many people do this kind of quark-vanilla-pudding mix or add a layer of crunchy "Streusel" on top. Even the crust sometimes gets prebaked "blindly" to get more crunch into the crust or let it even caramelize a bit. But then, as much as I love (good) German Cheesecake - try Polish cheesecake. One of the best foodgasms I've ever had. It has to be done with a very special Polish kind of quark and has to be done in a riffled wooden bowl... Otherwise try "Schmandkuchen" it's a good compromise between German and New York Cheesecake ;)
Another excellent and fun video! I hope we can try the German version sometime!
American recipes being more sugary than German ones comes a no surprise - as a general rule, Americans seem to like it sweeter than Germans. Or put another way, if a cake or a donut seems to be just about right to an American, your average German will find it MUCH too sweet.
They don’t know what they’re missing...😞
Kudos for being honest and not pandering to the German audience, like many other channels would have done.
My favorite desert would be either the cinnamon rolls my mother used to make, or another specialty of hers, which I don't really know how to call. It was kind of something like a sundae without the ice cream. Sounds silly, I know, but it worked.
She would buy a bunch of fresh strawberries, blend half of them into a mush and leave the other half intact. Then just take bowls, pour the strawberry mush into them, together with lots of cream and put the "un-blended" strawberries on top.
So it was basically strawberries with a self made strawberry sauce and lots of cream.
If the strawberries were a bit on the sour side, she would add a little sugar to the blended ones.
Maybe this is one of those things you only like because you grew up with them, but to me it tasted very good and it is easy to make.
Haha, thanks! We love our German audience, but sometimes, we just gotta call it like we see it 😅
Your dessert with fruit sounds like something we used to do as well and we would just call it a “fruit salad.” We would chop up a bunch of fresh fruit, maybe add a little bit of sugar, cover with cream and eat. Was an “alternative healthy” dessert in the summer for us 😊
How dare Germans have an opinion or be proud of anything German but its OK for Americans to love every crap thing about America
@@thomasschumacher5362 Calm down. Nobody said Germans aren't allowed to have an opinion or be proud.
If you are watching videos on other channels like this (channels by mostly American expats living in Germany and talking about the differences), you know that many of them are pandering to the German audience, always telling them how great everything German is and how much better it is than American stuff and so on.
Being a German myself, I find it embarrassing, shameful and pathetic how many Germans there are who just eat that up and love having someone blow smoke up their ass like that.
Looks to me like they have huge inferiority complexes to crave foreign validation like that, which makes me wonder how proud they really are of Germany. Wouldn't someone who is really secure in his national pride care little about what foreigners think of it?
I watch videos like this hoping to learn stuff about the differences between countries and cultures and I want the stuff I lean to be real and truthful.
It is totally normal that people prefer the culture and cuisine they grew up with and I find it sad when American UA-camrs feel like they have to shit on the USA and glorify Germany to please their audience.
Fact is, as much as you hear American travelers and expats swoon over German food and beer and bread and all that, none of it sells all that well in the USA.
Nobody is getting rich bringing "Currywurst" or "Spaetzle" or German black bread to the USA.
People who brought American foods to Germany had a lot more success.
That is just a fact and it probably means something.
@@TrangleC My favorite childhood dessert was grated carrots and apples. Surprisingly sweet and very healthy.
American food is bad. Sorry, same as British one. The reason most of those people don't like good food, from what I've seen, is because they either don't give it a chance because they "know it's bad" or they simply think different = bad.
Medium meat/Al dente anything =Raw =bad.
They praise, and are taught to eat foods you don't have to chew which is not healthy for your teeth or jaw(which is why they don't prefer German sausages or breads), and use a lot of sugar which is naturally addictive, not to mention visual appeal seems to be above the actual edibility of the food.
A real good German cheesecake shouldn't be chalky at all. It should be moist and fluffy.
Perhaps it was a little bit too long in the oven?
Exactly
I love cheesecake! All cheesecake! But no raisins. lol There is another UA-camr by the name of Kuchenfee Lisa who has a recipe for a crustless cheesecake which I am dying to try.
Oh! We haven’t heard of that channel, we’ll have to check it out 😃
Kwaaark not kworck
Germans bake cheesecake at home
I often have the same feeling about German cheesecake when it comes to the texture. However, there is one variant, that I absolutely love; If you should ever want to make a German style cheesecake again, try making the "Goldtröpfchentorte". It is more or less a cheesecake with vanilla pudding and a soft meringue topping and it is quite easy to make.
To my knowledge, the original recipe is the one by the Dr. Oetker company that you can also find online and this is more or less the one I usually make. It is a lot creamier than most German cheesecakes, but still as airy. Also, the effect of the golden drops on the meringue is a nice visual treat.
By the way, you don´t have to use the Dr. Oetker-products mentioned in the recipe. Any vanilla pudding will do and "Backin" is just the name of their overpriced baking-powder.
You aren’t the first person to mention this to us! It must be really good to have multiple people saying we should try it 😃 We’ll look it up 😊
Try cheesecake without shortbread base (Mürbeteigboden), but with a little vanilla custard powder and some lemon zest. If you take low-fat curd, then you have to add (liquid) butter (my grandmother's recipe) and a lot of eggs (that makes the cake more fluffy) and add some raisins and a few flaked almonds. And don't forget to separate egg yolks and whites first and finally fold the stiffly beaten egg whites into the dough. (Sorry for my English).
Nice results on both of your creations!
I naturally grew up on NY style cheesecake and will forever remain partial to it. My first experiences with Käsekuchen are ones of disappointment... the name and appearance both lead me to believe I was about to get something I was already familiar with. In its place was something chalkier, drier, more bland and less sweet. Nowadays, Käsekuchen is something I can take or leave, but it will always leave me longing for a favorite from back home.
We have to agree exactly with your experience! German is definitely good...but just doesn't match 😅
My favorite is black tie or tuxedo cheesecake from the cheesecake factory :)
Well... both looked great. You gotta try the "special" german Käsekuchen version with Sträusel (crumbles) on top ...
you baked the cake too long. to avoid the browning add an aluminium foil to the cake top near the end of baking. cream cheese is very fat, heavy, dense and salty. topfen/quark/curd is made complete different to cheese cake. it is like comparing apples and pears.
you should try a topfentorte made with gelatine next time.
You have to try Schmandtorte. Very creamy. Or San Sebastian cheese cake.
Will look them up! 😃
Philadelphia cheese contains locust bean gum (E410, Johannisbrotkernmehl) which is a thickening and sweetening agent contributing a lot to the typical texture. It might also play a role in the different texture of the cake.
And what exactly is the difference between a cake and a pie?
Well a cake is a cake texture. Like cup cakes and a pie is like a mousse texture ...like French silk or lemon meringue but there are also fruit pies like apple or cherry and a pecan pie which has a super rich creamy texture with pecans on top .
@@morganophelia5963 thank you!
@@uncinarynin no problem :)
American cheesecake is delicious, German cheesecake is delicious. American tastes creamy because of fat content, German tastes creamy too but not as fatty. I’ll eat both anytime.
Hello from the Netherlands, the german one looks very tasty especiality with a "basogne cookie" crust 😋
Whats the difference between cake and pie?
I for sure like my mother Käsekuchen mit Quark the most :-)
Hands down Juniors Cheesecake is the best in the world. I'm German and will never go back to the Quark. Maybe on Brötchen.
I'm not a fan of American cheese cake. It's so sweet. Here in Greece though it's the only kind of cheesecake one can buy.
I sometimes make German cheesecake myself and I like to add apple slices. It gives more moisture and it's a way to get fruit into my kids 😂.
Haha, I love the sneaky way of getting fruit into your kids 😂
Hi, there is one place to be if its about Käsekuchen! It is located in 65582 Diez and they have maybe the biggest selection of Käsekuchen in the world... at least in Germany... or in Rheinland Pfalz... or in Diez.
Regards Ralf
Wait ... Diez? Do you mean Bemmerer?
www.cafe-bemmerer.de/
Yay, another fan of Andong! While I don't mind sugar, I would probably cut the amount of sugar, too. I probably go quark version, it tastes slightly fresher, zestier, in my opinion.
Hello！Hallo！こんにちは！
In Japan, there is another cheesecake version, called レアチーズケーキ Rare Cheesecake, that mean is unbaked cheesecake. Please search it! from 🇯🇵
Hi! We were in Japan for 3 weeks in 2018 and have decided it will be the first place we go back to visit when we are allowed to travel. 😊 LOVE your country and will be excited to look that cheesecake up. Maybe we’ll even try some when we visit again 😃
Guys this is fun. You should do more german food reviews and compare to US food. Are there any other German dishes you know and like? How about the good ol Dampfnudel/Hefeklöse?
Oh, Hefeklösse! Gute Idee!
There is also different types of cheesecake too . there is no bake and then bakery style that doesn't have to be refrigerated then the types that are also refrigerated always.
Creek yogurt works for German cheesecake too if you want to bake one in the US
Yes I can confirm. I live in Greece and there's no Quark in Greece, but proper Greek yogurt works perfectly finde.
Well, dunno where you got the recipe from but as a German I never had someone do it like that EVER, so probably you have a modernized recipe or a very regional one. I never make one with a crust since many people I know dislike that part especially. You don’t have to cut the cake while baking when you let it cool down in the oven completely (yeah, it takes almost a day). Cheesecake usually takes 80-90 minutes on lower heat. If you prefer lower fat you can use 50% yoghurt but you should add Semolina for texture or otherwise it tends to become too soft. I also add fruits for a bit moisture but only sour ones who fits the natural slightly sour taste of the cake like raspberries and currants.
I literally tell you where I got the recipe from 😂😂
To make the German Cheesecake more fluffy, you could use beaten egg white.
Favourite desert? Leberwurst Brötschen. My grandma and grandpa always had to make it extra for me at family gatherings. BUt recently I got around to some cakes, if they aren't to sweet.
As a German I prefer the American Cheesecake. The German kind is okay but if I have a choice, I will take the American anytime. But then, if I have a choice, I will not go for any cake but rather Tiramisu ☺️
Tiramisu is pretty awesome
Great video guys!! Do more comparisons like this one!!
I love strawberry cheesecake from American Cheesecake Company 😋🍓🍰 Thanks guys!
When you say basic cheesecake with nothing additional added... wouldn't "lime" be considered additional? Becoming a Key Lime version?
All the recipes we looked up had either a little bit of lime or lemon for acidity. You really don’t taste it it in the finished cheesecake. A key lime has a TON of lime and is very sour (in a good way). Just a little bit of lime like this just enhances the other flavors and doesn’t actually flavor it 😊
I cant belive that the Americans didn’t have Quark🥲
My best results for german cheesecake is with half quark and the other half Sahnequark for an extra of fluffyness.
Chyeah, well. Even as a student I was willing to pay close to €3,00 for one slice of soulless Starbucks strawberry cheesecake, while I wouldn't want a whole German cheesecake for free. There's positively nothing about German cheesecake that I prefer, it's always a letdown that tastes as if it was only halfways through on its way towards becoming a proper cheesecake.
That is a great description of a German cheesecake 😅
Meine Oma würde sich jetzt im Grab umdrehen, wenn sie wüsste, was ihr als "Käsekuchen" bezeichnet...
My favourite is the "lazy woman cake" - www.chefkoch.de/rezepte/78831030203242/Faule-Weiber-Kuchen.html - but I actually like that "cheesecake"-mix combined with fruits, like with mandarines, apples, cherries or rhubarb and best even without crust. There is a lot variations in Germany, too - just how people prefer it, sweeter or fattier.
Haha, that’s a hilarious name! We’ll check it out 😃
@@PassportTwo It is a fast cake if you do not put the "Tortenguss" on it, that I really do not need. You can even mix crushed Butterkekse with Butter (about 120 g of Butterkeks with 70 g Butter) for a fast crust (same like they did in the video in the american version).
Well every creamcheese has Quark as ingrediant..you might call it "curd" but that is basically Quark..= the product when you divide milk into whey and protein...just saying.
By the way creamcheese like Philadelphia can be made at home easily as well...You have to take 1,5 litre fresh milk (only fresh milk/Vollmilch) and heat it up till it is boiling..then take it from the stove and add round about 4 soupspoon of fresh pressed lemon juice and stir it up (use a hand blender), then back on the stove and heat it up again then the milk is dividing into protein and whey = "quark/curd" + liquid..if not (not every fresh milk is equal) add another 2 soupspoon of fresh pressed lemon juice and boil it again.
Take the curd/quark (use a clean kitchen rag where you fill in the content of the pot while holding the rag over the sink in order to sift out curd/quark) and add 5 soupspoon cream and 5 soupspoon natural yoghurt..and stir it up with the hand blender ...season it with salt = the endproduct is creamcheese like Philadelphia done totally natural without any chemical substances.
Easier just to buy it 😉
@@PassportTwo Yes...but that isn´t a natural product. And you can add spices and fresh herbs of your choice and taste as well.
I never liked the German Käsekuchen so much, because I always found that it has a sour and dry aftertaste. So I think the American one is more for me. When I prepare a Käsekuchen myself I stay with the shortcrust and put just a little Quark in it, the rest would be creme fraiche.
Ah, that would be intersting to try! Does that make a little more of a creamy Käsekuchen as well?
German crust + American cream then? Combine the best
Before watching your conclusion, here’s my take:
I personally totally prefer the American Cheesecake. It‘s right up my alley, being excessively sweet, creamy and heavy.
However, pretty much everyone around me prefers the loftier, lighter German Cheesecake.
Lucky for me that in my family, I’m the only one baking cakes, so guess which one we have more often 😂
By the way, my new favourite is Key Lime Pie. Technically not a cheesecake, but it’s fairly similar in terms of density and creaminess. Can’t get enough.
Grew up loving and eating Key Lime Pie! Glad you found it and enjoy as well 😃
@@PassportTwo I also do a legendary German Strawberry Cream Cake. That’s quite different to Käsekuchen, Cheesecake or Key Lime Pie, but it’s also up there for me, probably on par with the Key Lime Pie. It’s of course loftier and less sweet, but still very creamy. The big downside is that it’s quite the elaborate process to make and there are more ways you can screw up. So for that reason alone I rarely do it. But now that you made me think of it again, I guess I’ll have to crack one out again soon.
😂😂mines too
There is a packed Philadelphia brand cheese cake in German supermarkets. Is this taste similar to the American one?
That's what we said in the video 😊 Both are identical it seems with the only difference being the way they are packaged. In the US they come in blocks and wrapped just like butter in Germany, but here we mostly see them in the plastic tubs like we showed in the video 😃
What you call American cheesecake seems to be known as Philadelphiatorte in Germany.
They are actually different! We have Philadelphiatorte in the US as well but it is known as „cream cheese pie“ by many people. Differences being it being baked or not and a few minor ingredient differences 😊
Cheesecake is my favorite! I like it with cherries on top. Have a great day guys!
Dudes. You just baked a bad German one
I am German but I've never liked German cheese cake. To me it tastes dry and I don't like the consistency. I do, however, really like the American one. They're really different cakes or pies in my opinion, however. Very hard to compare.
My grandma always used to make her Käsekuchen based on a specific vanillequark. To this day the only Käsekuchen I enjoy eating. In general I am not that fond of cheesecake, to be honest.
I love my Bottomless Cheesecake wirh Mandarin Oranges or Cherrys. And Cream Quark with homemade Vanillia Sugar , no Vanilia Aroma from replacement.
You find more dry and more like the american style cheese cake in Germany - but all being "german style" cheese cakes. Depends on the recipe. Keep finding slight variations and keep trying.
We are more than happy to keep trying cheesecakes 😅
my grandmother in law makes a cheesecake with meringue on top. it is super creamy, but i have no idea how she makes it since i don't bake myself 😅
favourite dessert is anything with chocolate - icecream, cakes, mousse au chocolat...
Wouldn't it be interesting to try a "germarican cheesekuchen"
Yes there’s various kinds in San Antonio texas
When you can, you should go to LA Viña in San Sebastián! Cheesecake heaven!
Will definitely look it up! Thanks for the suggestion 😃
I live new york city over 30 years I had so many American styles of cheesecakes they sucks Eatet from new york style and California noting special I vist most Europe they cheesecakes the best in world Most the best ones in Europe it was Central Europe and Eastern Europe they know bake One Poland Czech Slovakia Hungary Ukraine Lithuania Latvia old fashion Even Greece better Europe cakes are different from American don't comparing bye
You just must jump over the border to france and test the blueberrycacke when the blueberry saison is!I love cheesecacke - but since my grandmother died i never ate a real good one! But my also favorit go into Elsaß and taste the blueberrycacke....... its not far from your livingside ! And also use yoghurt as half the quark it makes him not so dry!
I know cream cheese is used for American cheesecake. Some of the German ones use quark instead of cream cheese. Though some German recipes do use cream cheese. Quark is hard to find in the US. So not a lot use it for cheesecake.
I love Cheesecake with Baiser on Top
My mom and my grandmother have different recepies.
My moms has no!!!! Vanille-Pudding-powder and no vanille-flavor at all, but it need Magerquark. It's the most creamy, moist, and cheese flavored queesecake I know.
My grandmothers is a version without crust, with aß 40% Quark und Vanille Pudding-powder. It's also good, but i don't need it regulay.
All in all i would say, that you can taste, when the recepie works with Magerquark or would actualy need Quark with mor fat. Your recipie looked to try as you also said.
Use mostly the German recipe, but replace half of the quark with Philadelphia, stick to the German Crust, but add 100 Grams of Graham Cracker(crumbled very fine) and reduce therefore 100 grams of Flour from the Crust Recipe, use the American Water baking method, voilà, perfect Cheesecake
Flan Caramel
I'm German and I love a good cheesecake. I can't imagine enjoying an American one, because the German variety is already so rich (sometimes too rich for my taste). Btw: You can adjust the richness of the filling by choosing a different kind of quark as it comes in 3 different varieties: Magerstufe (lean version), 20%, and 40% fat resp.
I prefer a simple fruit cake (biscuit-crust, a layer of fruits - pref. strawberries or peaches - and a gelatine coating) with whipped cream.
My Grandma's Käsekuchen was ever the best. I preferred mostly the crust (as in her Gedeckter Apfelkuchen). My sisters got the filling ... :-) Today is not different there: I got Sodbrennen only from looking at your tasting process. The recipe anno muck was with quark at his fattest, sour cream and vanilla pudding.
I sort of make an international mix.... Amerettini cookies for the crust (no extra sugar) and half Philadelphia & half fullfat „Topfen“ (Austrian name for „Quark“) for the filling (little sugar). Makes for a sweet crust and a tangy & creamy filling. Sometimes topped with fresh strawberries. Is always very well received.
Instead of Leibnitz cookies, use British digestive biscuits for the crust. They are basically Graham crackers, just shaped differently (which doesn't matter when you crush them up). They are not easy to find, but most larger supermarkets will have the McVitties brand. Unfortunately they are a bit more expensive than the Leibnitz cookies.
My Mom's Russischer Zupfkuchen is the best cheesecake variant for me.
Nevertheless I had the pleasure to enjoy Junior's cheesecake by accident as I was strolling around the food court in Grand Central Station NYC and it changed me :-). It is indeed very very yammi 😋
Last time I visit they weren't at grand central anymore but I found it anyways 😬
Check out Spiegeleikuchen (Fried egg sunny side up cake) its basicly a rectangle Käsekuchen that has halfed apricots as topping and finish with a sugar glaze, then cut down to small rectangular pieces, every "slice" looks like a fried egg sunny side up. As a kid since I hated fried eggs, I always refused to eat Spiegeleikuchen, even though it is a variation of Käsekuchen, which was my favourite cake. Yes, I wasn´t a smart kid.