käsekuchen : german cheesecake

Yet another cheesecake episode. Baking and cooking for me is about nurture and love. When I make something for my family and friends, its my way of saying "I care" or "Thank you" and most of all, "I love you." For the past year, my in-laws have really taken care of me and I feel extremely grateful and blessed to have joined such a wonderful, loving family. Therefore, to show gratitude, I am on the hunt for the ultimate cheesecake recipe, given that my mother-in-law's favorite dessert is cheesecake. My try at a junior's cheesecake is her top choice for now.

This time I tried out a different type. This German cheesecake is called a käsekuchen, a light fluffy custard-like cheesecake. Instead of cream cheese, käsekuchens are made from quark. However, quark is not easy to find here in the deep South, so I resorted to a substitute, ricotta mixed with sour cream. Also, käsekuchens traditionally have a pastry-crust. I opted for a gingersnap crumb crust because one, I had a big box of gingersnaps and two, I was too lazy to make dough before making a cheesecake that day. The result was absolutely yummy. The texture was so soft and fluffy while the flavors were subtle yet tangy.

käsekuchen : german cheesecake
ingredients

• 1 box of gingersnap cookies
• 2-3 oz of butter, melted
• 16 oz ricotta cheese
• 2 oz sour cream
• 3 egg yolks
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 1/2 oz butter, soften and at room temperature
• 6 oz. heavy cream
• 1 1/2 tbsp. cornstarch
• 3 egg whites
• Pinch of salt

directions 

1. break gingersnaps into crumbs with a food processor and add to melted butter. press crumb mixture into a 9 or 9-1/2 inch springform pan and set aside
2. puree eight parts of ricotta cheese and sour cream in a food processor, set aside
3. in a mixing bowl, beat the egg yolks with the sugar and vanilla until pale and foamy. add the softened butter and beat well, then add the heavy cream and beat again. add the ricotta/sour cream mixture and stir until the mixture is smooth and thoroughly combined.
4. in a separate clean bowl, whisk the egg whites with the salt until very stiff, then very gently fold in the cheese mixture, also adding the sifted cornstarch a little at a time. pour the filling into the pan with the crust and gently wobble the pan back and forth until the surface is smooth. 
5. bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden.turn the oven off, and let the cheesecake rest in the oven for 1 hour or more; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. keep cheesecake stored in the refrigerator, covered.