German cheesecake is a traditional dessert highly valued in Germany and in many Latin American countries, where it is often known as Käsekuchen or simply German-style cheesecake. This delight has its roots in German baking, especially in the Saxony region, where pastry chefs combined fresh cheese with homemade dough to create a soft and creamy dessert. In other Latin American countries, it is common to find variants that include ingredients such as raisins or lemon zest, adapting to local tastes.
The use of fresh cheese or cottage cheese is what differentiates this cake from other types of denser and creamier cheesecakes prepared in American or French cuisine. The light and fluffy texture, along with a crispy base, makes this cake a favorite to enjoy at celebrations or as a snack accompanied by coffee or tea.
How to Make German Cheesecake
Ingredients: Unbleached flour, butter, sugar, egg, baking powder, fresh cheese, cornstarch, baking soda, eggs, lemon zest, vanilla extract, sour cream, raisins.
Steps:
Base: In a large mixing bowl, mix all the ingredients, incorporating the butter and working the mixture with your hands until it is well combined and manageable.
Divide the dough into 2 equal portions.
Use one half to cover the bottom of a greased 9-inch springform pan, and the other half to cover the sides of the pan.
You can roll out the dough with a rolling pin or press it with your fingers.
Refrigerate before filling.
Cheese: Preheat the oven to 375 degrees F.
Pass the cottage cheese through a sieve.
Combine the cornstarch and baking soda and set aside.
In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon zest, and vanilla.
Beat until very smooth.
Add the dry mixture to the cheese and mix well.
Incorporate the sour cream and raisins.
Pour the cheese mixture over the prepared base and bake for one hour, or until done.
The center will remain soft.
Turn off the oven and leave the door slightly ajar.
Let the cake cool to room temperature.
Also serve at room temperature.
