Käsekuchen Rezept auf Englisch — klassischer deutscher Käsekuchen Schritt für Schritt
Es gibt einige Rezepte, die jeder, der gerne backt, kennen sollte - und ein gutes Käsekuchenrezept gehört definitiv dazu. Everybody loves cheesecake, so this is always a good choice if you need a cake. Dieser Artikel sammelt bewährte Hinweise, Varianten und ein ausführliches Rezept für den klassischen deutschen Käsekuchen mit Quark, zusammengestellt aus bestehenden Beschreibungen und Anleitungen.
Was macht den deutschen Käsekuchen aus?
Unlike most cheesecakes in the US, most authentic German cheesecake recipes use a short crust instead of graham cracker or cookie crumbs. The real difference, though, is the filling. American filling, made of mild, more neutral cream cheese, can be varied with many different flavors. German-style Käsekuchen uses Quark (curd cheese) which gives a lighter, tangier and often less sweet result. Quark is a type of fresh cheese, sometimes called farmer cheese or curd cheese. In Austria it's called topfen, in French it's fromage blanc or fromage frais, in Polish it's twaróg, in Czech and Slovak it's tvaroh, and in Russian it's tvorog (творог).
Worauf achten beim Backen?
One thing you have to be careful with when baking a cheesecake - do not bake it too hot or too long. Especially cheesecakes with curd cheese tend to get dry when baked too long. A cheesecake is fine as soon as the sides are firm but the center is still a bit wobbly when you shake the baking tin. If the center is firm too, the cake has been baked too long which can lead to a dry cheesecake.
Turn off the oven, open the door a bit and let the cake rest for about 10 minutes inside the oven, then take out and let cool down completely on a wire rack. This will help prevent the top of the cake from splitting due to a sudden temperature change. Make this traditional German cheesecake the day before you intend to serve it so it can chill and firm up.
Zutaten (klassisches Rezept mit Quark)
Für den Boden (Shortcrust):
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- 230 g Mehl (Type 405)
- 75 g Zucker
- Prise Salz
- 120 g Butter (kalt)
- 1 Ei (M)
Für die Käsekuchenfüllung:
- 4 Eier (M), getrennt
- 1 kg Magerquark
- 200 g Zucker
- 40 g Speisestärke (Maisstärke / cornstarch)
- 80 g Butter, geschmolzen
- 2 TL Vanille Extrakt
- 2 EL Zitronensaft (optional Zitronenzeste für mehr Aroma)
Alternative Zutaten & Ersatz für Quark
Quark is something of a cross between yogurt, cottage cheese and ricotta. If you do not find Quark, substitute Greek yogurt (am besten abgesiebt/gestrahlt in Mulltuch, sodass 500 g dicke Masse entstehen) oder pureed cottage cheese. Americans often find it labeled as farmer's cheese. Any of those labels or names will work for this recipe, but for authentische Ergebnisse Quark verwenden, wenn möglich.
Utensilien
- 26 cm Springform (10 inches)
- Rührschüsseln (mind. 2-3)
- Handmixer oder Standmixer mit Rührbesen
- Teigrolle, Backpapier, Drahtgitter
Schritt-für-Schritt Zubereitung
1. Teig zubereiten
For the dough mix the flour with sugar and salt in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces with a pastry cutter. Whisk the egg, add to the bowl and mix in. Work quickly and knead everything until the dough starts coming together. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 30 minutes.
2. Form vorbereiten
Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. Roll out the dough on a floured surface slightly larger than the tin. Transfer to the tin and press to the bottom and sides - you should get a rim of about 1.6 inches (4cm). Place in the fridge until needed.
3. Füllung herstellen
Divide the eggs and add the egg yolks to a large bowl, whisk the egg whites in a second bowl until stiff peaks form. Set aside. Mix the egg yolks with the curd cheese, sugar, cornstarch, melted butter, vanilla extract and lemon juice until well combined. Carefully fold in the stiff egg whites, try to keep as much volume as possible.
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4. Backen
Fill the batter into the prepared springform tin and shake a bit so bubbles trapped inside the batter come up to the surface. Bake for about 60 minutes. Cover with some aluminum foil after 30 minutes of baking so the top does not get too dark. The cake is ready when you move it and the cake is firm around the edges but still slightly wobbly in the middle. Turn off the oven, open the door a bit and let the cake rest for about 10 minutes inside the oven, then take out and let cool down completely on a wire rack.
Tipps für beste Ergebnisse
- Die Art und Weise, wie Sie die Zutaten mischen, ist entscheidend: under-beating kann zu klumpiger Masse führen, over-beating kann zu viel Luft einwerfen.
- Use large eggs for consistent results. By separating and beating egg whites stiff you can make baked goods airier and lighter.
- Don’t bake too hot: keep an eye on the cake. The edges should be browned and the center will wobble a bit if you gently shake it.
- Turn off the oven and leave the cheesecake inside with the oven door partially open to prevent cracks.
- Make the cake the day before serving - chilling overnight makes it firmer and improves slicing.
Varianten & Dekoration
Diese Basis lässt sich leicht variieren: mit Rosinen (If golden raisins are used, add two good handfuls at this stage), mit einer sauren Sahne/Soured-Cream-Topping nach englischer Art, oder mit frischen Beeren bzw. Rote Grütze als Fruchtdecke. Americans and Germans have a lot in common. One is their love for cheese cake - try a lemony Käsekuchen, oder eine Version mit zusätzlich geschlagener Sahne beim Servieren.
Lagerung und Vorbereiten
Store leftover käsekuchen in an airtight container in the fridge for up to 5 days. You can also individually wrap slices of German cheesecake with plastic wrap, transfer to a freezer bag and freeze for up to 1 month. Let the cheesecake to fully cool before removing it from the springform and slicing it - that will ensure the cake is set and you’ll get those nice, clean slices.
Kurze Rezeptkarte (zum Ausdrucken)
| Für | Menge |
|---|---|
| Mehl | 230 g |
| Zucker | 75 g (Boden) + 200 g (Füllung) |
| Butter | 120 g (Boden) + 80 g geschmolzen (Füllung) |
| Eier | 4 (getrennt) |
| Quark | 1 kg |
| Speisestärke | 40 g |
| Vanille, Zitrone | 2 TL Vanille, 2 EL Zitronensaft |
Wenn Sie Fragen haben oder eine Variante ausprobieren möchten: Craving more? You can also contact me with any questions or inquiries!
Lesen Sie auch: Käsekuchenrezept aus Polen entdecken
tags: #Käsekuchen #Rezept #auf #Englisch
