Cold butter is important because when the pastry is baked, it releases steam and makes the pastry flaky. One trick is to freeze the butter and then shred it with a box grater. This gives consistent pieces within the flour. Also important for pastry is to only work it enough to blend the ingredients or you end up with shoe leather. Finally, it's always a good idea to chill a pastry crust before baking to keep it cold, otherwise you risk the butter melting and creating a soggy crust. As a tip, you can also use ricotta if you can't find curds. In America most cottage cheese is too watery which could affect the texture of the cheesecake
2:35 -- Cold butter is used to make pastry crusts because it does not blend with the flour. Instead, it forms flakes of butter between layers of flour. During baking, the butter melts and leaves gaps between the layers of flour. The result is a flaky pastry crust.
Thank you Klas. More memories from my youth. My grandmother would make this cheesecake for after Sunday dinner. She always used riccotta cheese and raisins inside also. But what made this so extra special for us kids was that it was always served with a glass of warm red wine. Sometimes when we would act silly, as children do, we would act as if we were getting a bit drunk from the wine. Thank you again Klas.
I made this recepy with 200gr curd extra instaid of the sour cream, as last time i did that i found it not sweet enough. The first time i made this recepy was with only curd but the cream makes it sweeter. Also i used fresh vanilla bean instaid of the vanilla sugar. And i swear to god, it was almost as good as when i eat it in germany. Apparently my grandfather was the son of a german soldier, so i have german blood, as well as spanish from my mom. And thanks to you i finally made this that would make a german proud. :)
Greetings Klas. I recently tried German cheesecake from a co-worker who is a German national. That was so delicious that I wanted to make one myself and found your recipe here. I’m just draining my homemade quark today, and will be starting making the cake tomorrow. By the way, I’m originally from Brazil and the south has a huge German population, but they don’t make this type of cheesecake. Instead, their famous sweets are the streuselkuchen (crumb cakes).
Thank you so much for the video🙏. My Mom gave us the recipe but not all the proper ingredients amount… lol. She has Dementia now and doesn’t remember😔 Your video has all the ingredients she has and the proper amounts👍 Thank you
Hi and thank you for this video. I want to try to find quark at a German food store near me. My mom's whole ancestry was from Germany and Prussia. Is quark heavier than cottage cheese or curd? Are curd and quark the same? The dough (crust) also sounds so good. I like the little rolling pin! Thank you again for the excellent video! ❤
So cold butter prevents it from getting too wet and forming a sticky dough. If you used melted butter the dough would be sticky and come out more cake like than opposed to a crispy cookie consistency.
I will try this. We love cheesecake. My husband is German and always made cheesecake when we were dating. You really love that cake! The shortbread bottom, brilliant 👌🏻
About to cold butter... If you use all your ingredients cold while blending and put in the refrigerator afterwards for 20 minutes to a half an hour and well be real flaky... Old Family secret... From a German family... Really enjoy your videos, thanks!
I grew up in Pennsylvania and there were many German bakeries at the time so I am used to the German cheesecake method. Most of these shops are gone now because the owners died and the younger family members did not want to continue the business and left town to pursue other opportunities.
This looks and sounds amazing, thank you from Tasmania, Australia, I will try making this one soon. I'm sorry, I would have written this in Deutsch, but I've been learning for less than a year and so my German isn't so good yet.
I wish that someday you showed how to make Quark (a quick, simple cheese). It's often used to make the filling for Biskuitrollen (cream roll cakes). However, it's not available in the US.
@@GermanRecipes -- Thank you for your prompt reply ! When I called Quark a "quick, simple cheese", I meant that it's not aged for months like Parmesan cheese, and it doesn't require inoculation with special molds, like blue cheeses such as Roqueforte cheese. I will try your suggestion to substitute cottage cheese for Quark. Again, thank you.
I couldn't find anywhere the temperature of the oven so I stopped the video and looked at the oven settings. Looks like the oven is set to 180C, Fan Forced. So I'm guessing with conventional oven it would take some minutes more? If this is wrong please correct me.
I have seen some people thay are using butter biscuits instead of flour and more then 15% of fatty yoghurt how you recommend for that. But this looks yammy I will try this Sunday... Thank you for sharing your receipe...
I like how he plates a piece of the cheese cake and then ignores it and grabs another slice with his hands like a barbarian and stuffs it in his mouth. 😂
I watched a similar recipe from a lady in Spain and she preheated the oven at 170℃ (338℉) and baked it for 40 minutes. Then, she used the broiler for 15 minutes. If you make it, check 5 minutes before the time is up to make sure it is to your liking and trust your nose. Greetings.
I want to subscribe if and only if you change you system measurement to that of the American Standards Metric I think? By the way, your cheesecake is delicious if only I had a piece of it now? How interestingly that I have to wait for the right measurement in order to cook this delicious cheesecake?
Thank You Klas i love this recipe...im from Cape Town SA.My Grandfather was German.And i got huge points from the wife when i made the cheese cake....thanks Klas!
If I used cottage cheese I doubt it would come out that smooth and creamy. The curds are too dry. I would have to puree it first before adding. I don't understand why you added the cornstarch pudding, it really wasn't necessary.
Lorraine B You can puree it or use ricotta instead. Or farmers cheese, but I personally find farmer’s cheese rather grainy. (In the U.S.; farmer’s cheese is different depending on where you live.)
cottage cheese has a LOT more salt than quark as well. in my American opinion there isn't a good quark substitute. you can make it yourself and that will be cheaper than the quark you can sometimes find in the US.
Cold butter is important because when the pastry is baked, it releases steam and makes the pastry flaky. One trick is to freeze the butter and then shred it with a box grater. This gives consistent pieces within the flour. Also important for pastry is to only work it enough to blend the ingredients or you end up with shoe leather.
Finally, it's always a good idea to chill a pastry crust before baking to keep it cold, otherwise you risk the butter melting and creating a soggy crust.
As a tip, you can also use ricotta if you can't find curds. In America most cottage cheese is too watery which could affect the texture of the cheesecake
2:35 -- Cold butter is used to make pastry crusts because it does not blend with the flour. Instead, it forms flakes of butter between layers of flour. During baking, the butter melts and leaves gaps between the layers of flour. The result is a flaky pastry crust.
I'm from South Africa I love this recipe I never looked back...thank you
Thank you Klas. More memories from my youth. My grandmother would make this cheesecake for after Sunday dinner. She always used riccotta cheese and raisins inside also. But what made this so extra special for us kids was that it was always served with a glass of warm red wine. Sometimes when we would act silly, as children do, we would act as if we were getting a bit drunk from the wine. Thank you again Klas.
That sounds funny. I will try it with red wine. sounds like a great combination
We are deeply grateful with you sharing the cheesecake German recipe.
its amazing, dankeschone fur das rezept schmeck sehr lecker :)
Combined your recipe and my Mom’s and the cheese cake turned out perfectly❤️
Hällo!Mein Papa kommt aus München! Danke!
I made this recepy with 200gr curd extra instaid of the sour cream, as last time i did that i found it not sweet enough. The first time i made this recepy was with only curd but the cream makes it sweeter. Also i used fresh vanilla bean instaid of the vanilla sugar. And i swear to god, it was almost as good as when i eat it in germany. Apparently my grandfather was the son of a german soldier, so i have german blood, as well as spanish from my mom. And thanks to you i finally made this that would make a german proud. :)
Greetings Klas. I recently tried German cheesecake from a co-worker who is a German national. That was so delicious that I wanted to make one myself and found your recipe here. I’m just draining my homemade quark today, and will be starting making the cake tomorrow. By the way, I’m originally from Brazil and the south has a huge German population, but they don’t make this type of cheesecake. Instead, their famous sweets are the streuselkuchen (crumb cakes).
Thank you for sharing your beautiful culture!
Thank you! it came out very delicious.
Looks like it is delicious!!!! Thanks for the recipe and the energy!!!! I made the schnitzel and now I'm going to make this too.
I just made it and looks the same and taste awesome .Thanks for the recipe👍
I am sooo gonna try this! Thanks for sharing.
I'm in Canada and used a high fat greek yogurt instead of Quark. It's the closest I could find. Meine Familie liebt Käsekuchen 😄
Thank you so much for the video🙏. My Mom gave us the recipe but not all the proper ingredients amount… lol. She has Dementia now and doesn’t remember😔 Your video has all the ingredients she has and the proper amounts👍 Thank you
Im so glad i goind your channel!
Looks delicious. Love all cheesecake.
Looks delicious!! German chocolate cake and strudel is MY FAVORITE ❤️❤️❤️
I make my own quark with buttermilk. Very easy to do.
Really?! I haven´t tried yet
I miss watching you cook please come back to us. Hope all is well God bless ✝️🙏🏼
What is the temperature I should bake?
Looks delicious! Danke!
What temperature did you bake the CCake ? Thanks
Hi and thank you for this video. I want to try to find quark at a German food store near me. My mom's whole ancestry was from Germany and Prussia. Is quark heavier than cottage cheese or curd? Are curd and quark the same? The dough (crust) also sounds so good. I like the little rolling pin! Thank you again for the excellent video! ❤
sensational
So cold butter prevents it from getting too wet and forming a sticky dough. If you used melted butter the dough would be sticky and come out more cake like than opposed to a crispy cookie consistency.
Im gonna try and make this!
I will try this. We love cheesecake. My husband is German and always made cheesecake when we were dating. You really love that cake! The shortbread bottom, brilliant 👌🏻
So, this might throw you back into your dating days ;-) enjoy it!!!
About to cold butter... If you use all your ingredients cold while blending and put in the refrigerator afterwards for 20 minutes to a half an hour and well be real flaky... Old Family secret... From a German family... Really enjoy your videos, thanks!
Your English is wonderful
I grew up in Pennsylvania and there were many German bakeries at the time so I am used to the German cheesecake method. Most of these shops are gone now because the owners died and the younger family members did not want to continue the business and left town to pursue other opportunities.
Thats sad. I hope, you like to try it by yourself now. 👍
This looks and sounds amazing, thank you from Tasmania, Australia, I will try making this one soon. I'm sorry, I would have written this in Deutsch, but I've been learning for less than a year and so my German isn't so good yet.
It looks delicious!
It is ;-)
I live German kitchens!
Hi back to you , I wil this . It looks great .
hi. what temperature should it be on the oven?
One uses cold butter because when it bakes the steam from the melting butter makes the pastry light and crumbly
thanks. didn´t know. that makes sense
I wish that someday you showed how to make Quark (a quick, simple cheese).
It's often used to make the filling for Biskuitrollen (cream roll cakes). However, it's not available in the US.
@@GermanRecipes -- Thank you for your prompt reply ! When I called Quark a "quick, simple cheese", I meant that it's not aged for months like Parmesan cheese, and it doesn't require inoculation with special molds, like blue cheeses such as Roqueforte cheese. I will try your suggestion to substitute cottage cheese for Quark. Again, thank you.
Oh man...I gotta try this. Looks so much lighter than American cheese cake. Thanks!
It is. I like the american way. But this one is really different. But who cares about calories when eatimg cake ?😂
I couldn't find anywhere the temperature of the oven so I stopped the video and looked at the oven settings.
Looks like the oven is set to 180C, Fan Forced. So I'm guessing with conventional oven it would take some minutes more? If this is wrong please correct me.
I am so missing my childhood!❤️
If we like the American cheesecake we wouldn’t be on your channel right now😂😂😂❤️
I have seen some people thay are using butter biscuits instead of flour and more then 15% of fatty yoghurt how you recommend for that. But this looks yammy I will try this Sunday... Thank you for sharing your receipe...
Yes, do that. And of course: There always are many ways leading to a lot of delicious goals...
I love and prefer German cheesecake to the American variety.
Hi Klas, please do German chocolate marble cake and also zitrone cake, purely German please.
I like how he plates a piece of the cheese cake and then ignores it and grabs another slice with his hands like a barbarian and stuffs it in his mouth. 😂
Looks good! Oh, just an fyi in you video you said you were using foil, but that was plastic wrap, foil is tin foil.
in German we call it "Frischhaltefolie" (fresh keeping foil)
At what temperature is the oven set?
I watched a similar recipe from a lady in Spain and she preheated the oven at 170℃ (338℉) and baked it for 40 minutes. Then, she used the broiler for 15 minutes. If you make it, check 5 minutes before the time is up to make sure it is to your liking and trust your nose. Greetings.
I want to subscribe if and only if you change you system measurement to that of the American Standards Metric I think? By the way, your cheesecake is delicious if only I had a piece of it now? How interestingly that I have to wait for the right measurement in order to cook this delicious cheesecake?
Germans live our American style cheesecake. Americans crave yours.
Can you tell me how much the custard sachet contain in grams as we can't buy custard powder in sachets please
Yes, please, i also want to know :))
Me too. In Singapore we buy cusrtd power in bag.
Do I need to sieve liquid off cottage cheese?
The "Check Out My Gear" link goes to a "page not found" error.
How do you have so much energy early in the morning, Klas? I am like a statue until I have had four or five cups of coffee!
I have kids ;-) I MUST be alive at half past six. every day. OMG, to be honest: I don´t know, how that works...
Thank You Klas i love this recipe...im from Cape Town SA.My Grandfather was German.And i got huge points from the wife when i made the cheese cake....thanks Klas!
I’m going to try ricotta instead of cottage cheese the curds are smaller.
It's called a Muerbeteig
Funny. Many people asked for the temperature and you never reply. Me too.
This is hard..in USA we measure by volume not weight. In measurements of cups. 1/8 cup 1/2 cup 3/4 cup 2/3 cup 1 cup usw.
When are going make more videos please?????
Why are you shooting sides of the bowl from the outside, instead of what's happening with ingredients inside the bowl?
If I used cottage cheese I doubt it would come out that smooth and creamy. The curds are too dry. I would have to puree it first before adding. I don't understand why you added the cornstarch pudding, it really wasn't necessary.
Lorraine B You can puree it or use ricotta instead. Or farmers cheese, but I personally find farmer’s cheese rather grainy. (In the U.S.; farmer’s cheese is different depending on where you live.)
cottage cheese has a LOT more salt than quark as well. in my American opinion there isn't a good quark substitute. you can make it yourself and that will be cheaper than the quark you can sometimes find in the US.
the custard helps keep it from breaking and aids in the setting. You're right it's not essential but useful to many less skilled bakers.
Strain Plain Chobani Yogurt - use Cheesecloth and allow 24 hrs of releasing liquid - tie position over plastic container and - it will = Quark!
Make your own quark at home
Where is the recipe?
❤❤❤💐💐🙏
You forgot the lemon!
I didn‘t. But it’s an option, of course 👍
Have u ever had the asian ...cream of sum yung guy
Quark is not cottage cheese. They are not anywhere near the same.