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    You are in: Home / Recipes / German Kasekuchen Recipe
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    German Kasekuchen

    German Kasekuchen. Photo by lether

    1/3 Photos of German Kasekuchen

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    1. 1
      CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
    2. 2
      Divide the dough into 2 equal portions.
    3. 3
      Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
    4. 4
      Either roll out the dough or press it in with your fingers.
    5. 5
      Chill before filling.
    6. 6
      CHEESECAKE: Preheat the oven to 375 degrees F.
    7. 7
      Press the cottage cheese through a sieve.
    8. 8
      Combine the cornstarch and the baking soda and set aside.
    9. 9
      In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
    10. 10
      Beat until very smooth.
    11. 11
      Add the dry mixture to the cheese and blend well.
    12. 12
      Stir in the sour cream and raisins.
    13. 13
      Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
    14. 14
      The center will remain soft.
    15. 15
      Turn off the oven and prop the door open.
    16. 16
      Allow the cake to cool to room temperature.
    17. 17
      Serve at room temperature as well.

    Ratings & Reviews:

    • on July 24, 2009

      Kayline is right. This looks exactely like the ones my mom and grandma made back in Germany. Yes they get brown on top ...oh I got such a craving for one by looking at the authentic pictures. I'll bake one tomorrow, just for me cause my kids and hubby do not like them. Can you imagine a whole springform of cheesecake just for you?! Love this recipe with the fruit , try to use raisins like I do, or cherries. Oh Yum. Think of this as just another version of cheescake, there are several versions in america ,too. Good tio with the propped oven door and the center of the cake still wet. Right on!

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    • on April 14, 2008

      I haven't made this recipe, but I would like to say that German cheesecake is much different from the "New York" cheesecake that most of us are used to eating and that may be why this recipe got some bad reviews. It has a much lighter texture and more delicate flavor. Also, my German MIL's is always VERY brown on top - looks almost burned but doesn't taste that way.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2008


      Worst ever! I wasted my time sieving the cottage cheese and all the rest of the work and then the cake burnt on top in less then 45 min and the inside was still liquid. What a waste of time and ingredients! Dont try this one at all. Hope you don't have to go through what I did! good thing I had two other cakes for my party.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for German Kasekuchen

    Serving Size: 1 (193 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 467.3
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 8.5 g
    Cholesterol 137.5 mg
    Sodium 499.9 mg
    Total Carbohydrate 69.4 g
    Dietary Fiber 1.2 g
    Sugars 39.0 g
    Protein 14.8 g

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