German Kasekuchen

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 10

    • Ingredients

    CRUST

  • 2cupsunbleached flour, Sifted
  • 4tablespoonsbutter, No Margarine
  • 1/2 cupsugar, Granulated
  • 1largeegg
  • 1teaspoonbaking powder

    • CHEESECAKE

  • 3cupscottage cheese, 1 1/2 lbs
  • 1/2 cupcornstarch
  • 1teaspoonbaking soda
  • 1cupsugar, Granulated
  • 4largeeggs
  • 1/2 teaspoonlemon, rind of, Grated
  • 1/2 teaspoonvanilla extract, Real only
  • 1cupsour cream
  • 1cupraisins

    • Directions

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

    • Reviews

  • “Kayline is right. This looks exactely like the ones my mom and grandma made back in Germany. Yes they get brown on top …ohI 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!”

  • “I haven’t made this recipe, but I would like to say that Germancheesecake 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.”

  • “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.”

  • “This is a wonderful recipe.I have made this many times and it always comes out perfect.~Ri”

  • “Terrible–the top burned and the inside was not worth eating—Awful and we followed the directions to the letter–Do not try this at home!! or at anyone else’s home either”

  • “Didn’t pay attention to the time, but I know for a fact that it took about 1 hour to get everything done before putting it in the oven, but it was worth it!!!Tasted just like KaseKuchen.I even had guests asking for the recipe.A great hit!!!”

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