I am watching this late so I hope your husband had a great birthday celebration and I must say that is the most appealing and honestly gorgeous cheesecake I have ever had the pleasure to see. I look forward to preparing this lovely dessert soon. Thank you for the video and have a great holiday season to you and family.
Is the consistency of this cheesecake more dry and a little crumbly? I am 77 and grew up eating cheesecake from our local German bakery. Other cheesecake is way too creamy not like I remember. More French or Italian style I think maybe the quark makes the difference. Thank you for all your great recipes
Let me compare it to a New York cheesecake: the German Cheesecake is less dense than the New York Cheesecake. It is also softer. It can be a little crumbly but sometimes it’s rather creamy. In part that depends on the Quark that you are using. A quark from whole milk or creamy milk makes a creamy cheesecake. A quark with low fat content makes a little more of a crumbly consistency. I hope this could answer your question.
I lived in Germany for a few years in the late 1980s and early 1990s. I fell in love with German Cheesecake and I have never been able to find it in the United States. A few weeks ago, I was talking with a guy from Germany at a conference and the subject of cheesecake came up. He explained the difference was due to quark, which was unfamiliar to me. So, I searched RUclips and I’m so glad I found your channel. I plan to make quark using your recipe followed by your cheesecake. I’m so excited! One question, please. Is the butter in your recipe salted or unsalted?
Wishing your husband a happy birthday. Most American cheesecakes use 4 eggs. Your recipe calls for 7. This is something else that will increase the amount of protein your cake provides. Do German cheesecakes ever get a topping of fruit?
No, they don't get a fruit topping in Germany. But there is a variation where in some cakes there is a cheesecake part of it. It's like a sandwich from different cakes and it often has fruits and a sort of jelly around them..
I’ve never used gluten free flour in this recipe so I don’t know. But, you can bake this cake just with the filling! I do that sometimes and it’s great even without a base cake.
I am watching this late so I hope your husband had a great birthday celebration and I must say that is the most appealing and honestly gorgeous cheesecake I have ever had the pleasure to see. I look forward to preparing this lovely dessert soon. Thank you for the video and have a great holiday season to you and family.
Have a great holiday, too!
I am so lucky to have find your channel! It's my husband birthday soon and he also asked for Käse Kuchen
Favorite dessert❤
Good tip about the aluminium.
Just in time for the Halloween, Thanksgiving, and Christmas. Thank you very much. And tell your husband happy birthday.
Thank you, I will tell him :-)
Excellent recipe!! Thank you! Please wish your husband a very happy birthday!
Thank you, I‘ll let him know! 😀
Is the consistency of this cheesecake more dry and a little crumbly? I am 77 and grew up eating cheesecake from our local German bakery. Other cheesecake is way too creamy not like I remember. More French or Italian style I think maybe the quark makes the difference. Thank you for all your great recipes
Let me compare it to a New York cheesecake: the German Cheesecake is less dense than the New York Cheesecake. It is also softer. It can be a little crumbly but sometimes it’s rather creamy. In part that depends on the Quark that you are using. A quark from whole milk or creamy milk makes a creamy cheesecake. A quark with low fat content makes a little more of a crumbly consistency. I hope this could answer your question.
I lived in Germany for a few years in the late 1980s and early 1990s. I fell in love with German Cheesecake and I have never been able to find it in the United States. A few weeks ago, I was talking with a guy from Germany at a conference and the subject of cheesecake came up. He explained the difference was due to quark, which was unfamiliar to me. So, I searched RUclips and I’m so glad I found your channel. I plan to make quark using your recipe followed by your cheesecake. I’m so excited! One question, please. Is the butter in your recipe salted or unsalted?
It’s unsalted in all of my recipes.
Wishing your husband a happy birthday. Most American cheesecakes use 4 eggs. Your recipe calls for 7. This is something else that will increase the amount of protein your cake provides. Do German cheesecakes ever get a topping of fruit?
No, they don't get a fruit topping in Germany. But there is a variation where in some cakes there is a cheesecake part of it. It's like a sandwich from different cakes and it often has fruits and a sort of jelly around them..
Oh, I just remembered: Sometimes we put tangerines in the cake!
Can I use gluten free flour ? My daughter is on a gluten free diet and I would love to make this for her.
I’ve never used gluten free flour in this recipe so I don’t know. But, you can bake this cake just with the filling! I do that sometimes and it’s great even without a base cake.
@@MyGermanRecipes thank you
Is that instant vanilla pudding or the kind you cook
Good question. It is the kind you cook. 👍
How much coco powder for the crust? Thanks!
Please use the link provided in the video info box.
Your link does not provide any mention of coco powder. Only your video does, but you do not mention the amount of coco in the video.
What is the size of the springform? 🙂
10 inches / 26 cm
How do you make German quark
There are actually 3 videos on this topic on this channel. I recommend the version with whole milk, it works best.
What if we can’t get Quark?
Then you can make quark. It’s easy and I have the recipes and instructions here on the channel.
Why not Greek translations