Why use the German term to name this recipe? Because I believe that in matters of cheesecakes, there are substantial differences in different countries or cultures. In the same way that saying cheesecake hope a reference to Anglo-Saxon recipes – American, mostly-, the Kasekuchen or German cheese cake has its own characteristics that distinguish it. Language issues aside, this version with raspberries is very good.
Of course that every House has its variations, but in the cake German cheese normally found the use of quark and schmand, a kind of thick cream or crème fraîche, substitutes that we can use if we do not find the dairy germano. They also do not usually bring cream and a basic ingredient is the Vanillepuddingpulver, prepared to make pudding, something like our custard powder. The base may be a shortcrust pastry but I like more with crushed cookies.
Ingredients for a cast of about 24 cm
- For the filling: 600 g schmand or quark cheese 1 egg, L, 120-150 g sugar (depends on how you’re accustomed to the sweet, I prefer to always reduce the sugar), 1/2 teaspoon salt, 2 packets of vanilla (or custard) pudding mixture, 500 ml of milk, berries, glitter for cakes.
- For the base: 200 g of biscuits, 1 teaspoon orange or lemon zest, 2-3 tablespoons of jam from berries and milk (or 100 g of melted butter).
How to make cheesecake with raspberries or Kasekuchen
First you have to prepare the base of cream or pudding. Measure the 500 ml of cold milk. Place the contents of the envelopes in a bowl, add the sugar and enough milk to undo the whole in a liquid mass. Apart the rest of milk in a saucepan over medium heat, heat and before starts to boil add the sweet mixture. Continue cooking without stirring until it thickens with a rod. Carry a wide container, cover with plastic wrap and let cool.
Preheat the oven to 175 ° C and prepare the desmondable round pan, lightly grease. If we are to make the biscuit base, grind them well with a grinder or food processor and add the orange or lemon zest. Add jam and work by adding milk little by little until we have a wet consistency to cover the base. Well cover the mold, pressing with a spoon or your hand.
Remove already chilled mixture and add the quark cheese, salt, and egg. Beating with rods mixer to low speed and fill the mould. Even the surface with the back of a spoon or a tab and add raspberries cut in half or whole, if they are not very small. Press a little to well together with the mass.
Bake for about 80-90 minutes, guarding well not burning up. If it Browns too much, cover with aluminum foil. Check point by inserting a toothpick or knife in the Center; You should take the exit ligeramentemanchado. Wait out of the oven to cool down a little and add a syrup simple if desired, to add shine to the fruit. Cool completely before removing from pan.
Processing time | 2 hours + cooling
Difficulty | Media
The Kasekuchen or cheese and raspberries to the German-style cake is much more rich from one day to another, although if we can expect at least must be patient so it cools completely. It may be accompanied with more fresh fruit, since I personally would add even many currants because I love that acid contrast, although I know that I have the palate a little weird and not everyone’s taste. A caramel sauce also would be very good, as well as fresh mint leaves.