'Käsekuchen' a Classic German Cheesecake
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- Опубліковано 8 вер 2024
- Käsekuchen a Classic German Cheesecake
(Baked in bain-marie)
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#Kaesekuchen #cheesecake #German #germany
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/ oechsner_marcia
Purchase my book : 'Cooking in the South of France - An Elegant View on Classic French Dishes'
ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK) www.amazon.co....
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(see video for instructions)
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INGREDIENTS:
Serves 8
CAKE BASE:
200 g cookies
70 g butter (noisette*)
CAKE:
4 eggs separated
750 g quark (20% fat)
150 g sugar
250 g heavy cream
60 g corn starch
1 tbsp vanilla paste
Zest of one lemon
BAKING TIME:
In bain-marie
180.C for 30 minutes
150.C for 30 minutes
Cool down inside oven for 1 hour
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4 hours at least refrigerate
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(*)Noisette Butter (meaning “nut butter” in French)
is a simple sauce made just with butter.
You should melt/cook the butter until it starts to turn light brown.
It is called “nut butter” because the browning gives it a tawny, nut colour, and also gives it a bit of a nutty taste.
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PORTUGUES
Käsekuchen um cheesecake clássico alemão
(Cozido em banho-maria)
Inscreva-se para mais receitas de vídeo: / @marciaoechsner9459
Me siga no Instagram:
/ oechsner_marcia
Compre meu livro: 'Cozinhando no sul da França - uma visão elegante dos pratos franceses clássicos'
ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK) www.amazon.co....
...
(veja o vídeo para instruções)
...
INGREDIENTES:
Rend .: 8 porções
BASE DE BOLO:
200 g de biscoitos
70 g de manteiga (noisette *)
BOLO:
4 ovos separados
750 g de quark (20% de gordura)
150 g de açúcar
250 g de creme de leite
60 g de amido de milho
1 colher de sopa de extract de baunilha
raspas de um limão
TEMPO DE COZIMENTO:
Em banho-maria
180.C por 30 minutos
150.C por 30 minutos
Arrefecer dentro do forno por 1 hora
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4 horas pelo menos refrigerar
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(*) Manteiga Noisette (que significa “manteiga de noz” em francês)
é um molho simples feito apenas com manteiga.
Você deve derreter / cozinhar a manteiga até começar a dourar.
É chamado de "manteiga de nozes" porque o escurecimento confere uma cor amarronzada e também um sabor de noz.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/n.gif)
Beautiful cheese cake 🎉🎉🎉 thank for video 🙏🏻🙏🏻🙏🏻
Thank you so much 😊
Lovely video! I love the recipe and the whole presentation 🥰 Enjoy your day ❤
Thank you! You too!
I watched the video with 1.75x speed.
Edit:I made this cake with %40fat quark. Wow , it is amazing. Just like the way I like! Thank you!
Uau!! Das ist ein echter Käsekuchen! Carmem / Brasil- Rj
vielen dank Carmem. Um beijinho
Amei!!! Obrigada por compartilhar!!
obrigada você. um beijinho
Oi Boa Tarde andreapinheiro espero que meu comentário não soe como uma forma de invasão de privacidade seu comentário fala de uma mulher maravilhosa de um coração lindo que me levou a comentar normalmente não escrevo nos comentários mas acho que você merece este complemento. Se não se importa, podemos ser amigos? Obrigado Deus te abençoe....🌹🌹
Farei amanhã, parece muito bom
:)
Oi Boa Tarde fatimapires espero que meu comentário não soe como uma forma de invasão de privacidade seu comentário fala de uma mulher maravilhosa de um coração lindo que me levou a comentar normalmente não escrevo nos comentários mas acho que você merece este complemento. Se não se importa, podemos ser amigos? Obrigado Deus te abençoe....🌹🌹
Hi Marcia, very professionally prepared and baked cheesecake. Will try it asap. In your perspective does it make a difference to whisk the eggs , but not separated?
You are a good lady, I saw that you have answered all comments received. Very commendable and thank you.
Good morning! Thank you for dropping in. I appreciate your interest. Separating the eggs and whisking only the eggs white is crucial here. By doing so, we ensure the 'firm peaks' necessary for that perfect base texture in our cheesecake. It's a crucial initial step for a delicious outcome! Have fun by baking!
Hi Marcia, today I have made the cheesecake with all specified ingredients, but mixed all in the blender for a short time and the baked product worked out just fine. But thanks anyhow🍀 for your advice.
Hi Marcia, today I have made the cheesecake with all specified ingredients, but mixed all in the blender for a short time and the baked product worked out just fine. But thanks anyhow for your advice.
Hi Marcia, today I have made the cheesecake with all specified ingredients, but mixed all in the blender for a short time and the baked product worked out just fine. But thanks anyhow for your advice.
Que maravilha! O que eu não dava por uma fatia.. hehehehe
Obrigada!
❤❤❤❤❤
:)
I tried the German cheesecake when I visited Berlin couple years ago. It is lighter than the US cheesecake and I just love it. I guess it is because quark cheese as opposed to Philadelphia cream cheese is used. Quark cheese is very difficult to find outside Germany. Is there any substitution? Such as Italian mascarpone; mixture of sour cream or yogurt with cream cheese?
if you live close to any eastern european deli's or supermarkets, they will have quark for sale
We use farmers cheese and can’t tell a difference
Thanks for sharing! Look for quark cheese online. For sure you will get it.
You can easily make quark with cultured buttermilk
Hii!Do you pour the yellow egg into the cake or do you whisk it together with the white egg?
Hi! The eggs white you should whisk separated. The yolks you should include in the batter! Have fun! all the best :)
💙💚💛💜
:)
What is that cheese?
curd cheese :)
I couldn’t see what happened to the egg whites…when should we add them? Thanks…
Hi, please check video 3.39' ...The eggs white you should whisk separated and incorporated in the end.
@@marciaoechsner9459 thanks a lot
@@gokhanozer4817 Hi Good Afternoon gokhanozer I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹