Thank you so much! I also absolutely love their recipes. Just wanted to share the tips as sometimes people do not think that all need to be followed so thoroughly to achieve the desired outcome🤗
Ok I tell you how to make quark take a pot a calendar papertowel and plain jogurt put the jogurt inthe papertowel put in fridge over night you have quark just made a german cheesecake came out super
Thank you Mandy for the tip! So you did not add anything to the yogurt? I have seen different kind of recipes with adding lemon or mixing different milk products to get the right consistency. It would be interesting for me to know more if you can tell more about your technique. Thank you🤗
Hi Liz, this is just tutorial of the recipe from Dr Oetker, I am just trying to break it down a bit more and explain it thoroughly :) So not really my recipe, but this is for me the true German cheesecake and we love it. Have fun baking it and I hope you both will enjoy eating it :)
Yes you can also use orange rather then lemon also germans use what is called gries buckweat to make cheese cake or moonpie.and yes just plain yogurt that is all just let all the water drip out you can make cheesecake without the dough it is called keasekuchen ohne boden meaning without the dough just the filling
Actually I do not have a problem with getting quark, as I live in Germany myself 🙂 But it seems to be a problem to get quark in America and that is why your tips are very useful. I have made it also with semolina I think that is what you mean here, but it is not really the same creamy consistency then, to me it is a complete different cake. But still I really like that one as well😋 Interesting that you are only letting the water get out of the yogurt and that is it. I think if you are using the end product then the cheesecake must be even creamier 🤗 I dont think it becomes quark that way, but if there is much less liquid then it would definitely work for the cheesecake. Thank you for you helpful comments Mady!💓
Thank you for sharing this recipe. It is a little different than the Oetker recipe I have. But it was written many years ago. Mine involved using Oetker Vanilla Pudding instead of the whipped cream. I also heated mine before adding in egg whites. Also for us in America this is a great substitute for quark: 24 oz. large curd cottage cheese + 3/4 Cup Vanilla Greek yogurt. Puree in food processor till blended- 1 minute till smooth. The consistency is close to quark. This gives about 750 grams of cheese. I really can't tell the difference.
BTW, I made my cheesecake different...closer to yours...eliminated the vanilla pudding used because of heating it. I figured just substituting the cornstarch would save time and it did! It also made made much taller. I really like the change! Glad I watched your recipe.
@@WhiteRosez007 Thank you Elle! This is actually also a Dr Oetker recipe, that I just wanted to break down and show in detail as I was asked for it by so many who were having trouble getting good results with it. Happy I could help😊
@@WhiteRosez007 Hi Good Afternoon edennis I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
I made some quark with 1 gallon of 2% milk and 2 packs of kefir culture. Kept it warm for 24 hours. It made 1kg of strained quark. Compared to my buttermilk quark it has a much nicer texture and flavor. I'll use the milk and kefir next time.
Hi. I always make any type of cheesecakes with quark, it is called “tvorog” (творог) in Russia, even sounds alike, funny, huh? You can make it from scratch if couldn’t find it in stores. Great filling for crepes rolls also.
Hi there 😊 I have Russian roots, my family comes from near Moscow, Podolsk😊 I also like to make mine with tvorog and I looove crepes with tvorog filling🤤 Have been meaning to share a recipe for it a long time now.
Hi, Elise. Some time ago I have found out I might have German and Scandinavian ancestors. I look at your hand and they are really like mine. It is mind blowing somehow, because I live in Russia all of my life. Even though there are some German and Scandinavian live here, many people have traits, but not in my town. So I just happy to see familiar face finally. It helps me not to feel like I don’t belong here. Sorry for oversharing. Great recipe, would definitely try the crust hack.
@@ohyesidid thanks for being honest😊 If there was a quick to make recipe, would you make it? And if yes, how much time at max would you invest to make one?😊
My favorite cake is cheesecake ♪ Thank you for the recipe! I want to make it ✨ It looks very delicious! I will come to play again. With love from Japan :)
Hi Good Afternoon AnnaRammel I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Thank you for your honest comment :) I am planning to re-visit this recipe/video as I am getting a lot of this about the music and I do agree with it myself. I filmed this video when I was just starting with RUclips and did make many mistakes with it, like the music being too dominant and not including a proper after picture. So there will be a new one sometime soon :)
I'm going to try this. I have tried making the Polish cheesecake, called Sernik. In the recipe I saw they said I could use Ricotta or a tradional Polish cheese called Twarog. I tried it with ricotta first because ricotta is easily accessible, but it did not give the cheesecake the authentic Polish taste, so I researched where I could find the authentic Polish cheese (twarog). I found it and the cheesecake turned out amazing and tasted like I bought it from the shop. I have never tasted quark before. Does it taste like twarog?
Hi there, I usually tell those asking to try and find it in Russian or Polish stores. I don't speak Polish, but it sounds very similar to the Russian word for quark, so I am pretty sure it should be the same thing😊 As long as it is not very grainy, but has rather a creamy texture. I hope this helps 😊
@@inthekitchenwithelisa ..Ok. Thank you. Quark is more easily accessible than Twarog because I see Quark all the time in regular supermarkets amongst all the other cheeses. Twarog is usually in a special section in the big supermarkets, so you can easily miss it if you don't enquire. It is usually cheaper from the Polish shops anyway.
This looks so delicious! I've never had German cheesecake before, only Italian. Thanks for sharing. I'd like to try making this. Your apron is very cute too :)
Thank you dear Aarati! I used to make new york cheesecake whenever I made one, but it is very heavy. So then I found this recipe and I love it 😍it is so light and still creamy😋Oh, and I am obsessed with Moomin, so that is why my apron is with Moomin as well 😄 It is my favorite one!
Hi Good Afternoon citymomsvlog I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Hi Good Afternoon ellendelights I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
You are welcome Gayle, I hope my tips will help you next time you will be baking your cheesecake! 💓🤗Yes, the egg whites need to be beaten until stiff (well in this recipe at least) and also when mixed with the rest of the batter it has to be done so that they are folded in rather than mixed and never do it with hand mixer. Otherwise the whites lose their airy structure and the cheesecake filling will not be soft and airy.
@@BeBodacious Hi Good Afternoon BeBodacious I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Hi Good Afternoon derdomaa I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Great recipe and instructions. I see some other recipes call for 1 kg of quark which would make a deeper cake. Any tips on bake time and temperatures for this?
Thank you David! :) Happy to hear you like it! If you would like to double the filling I would also slightly change the amounts for the base, as otherwise the sides might not be tall enough. Also you would need to use a taller cake tin. I have never attempted this cake in such proportions and cannot unfortunately say how you should adjust the baking time. But what I usually do in such cases is I bake for 1.5 of the instructed time and then just keep checking the consistency (you can do that by shaking the cake tin lightly and when the sides are not shaking and only the middle is looking lightly soft then turn off the oven). I would also like to mention that making it the same dimension but just taller might result changing the consistensy, I could imagine the sides and the top might dry out while the middle will still be undone. But that is just a guess as I havent ever done it myself. Let me know if you try it :)
@@inthekitchenwithelisa Any tips why the cake does not rise (and then fall back) much during the bake? My Quark was smooth but still cold, otherwise everything is much like your video. Thank you again for sharing an English translation!
To be honest I am not sure it should, mine never has really risen much. I guess it is just the way it is. However, you should have all ingredients for the filling at room temperature for the best result. How was your cake? I hope you liked it :)
Hi Good Afternoon kaotenkuche I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
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Hi Good Afternoon Sarah I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Can you use cream cheese instead of quark ? I bought a quark substitute but it’s more runny. And plz post the recipe edit. Found recipe but plz reply urgent as started to make it 😂
Hi Nina, unfortunately I don´t think there really is a substitute for quark. Not sure how cream cheese would work as the texture is different. Is there maybe a Russian/Polish shop anywhere near where you live? They usually have quark available. Also I am planning to share a recipe on how to make quark yourself soon. The recipe is in the description box, you just need to click "show more" or whatever it say there to see the complete description box and you will find it there :) I hope this helps. If you will however have any more questions, feel free to message me :)
I trided the buttermilk methode did not work for me could not get it stiff so I checked on the german channel there I found the easy way to make quark .
I have never heard about a buttermilk method, but cant imagine how it would work as it is really liquidy. Great that you found a way to make quark. For me it is a bit easier as we can get it here from any shop 🤗
@@inthekitchenwithelisa I made quark putting buttermilk in the oven overnight at 170F and strained it for a nice thick texture. It takes about 4 quarts to make 500 grams of Quark.
@@davidhundt7697 Thank you so much David for sharing your tips :) I do have access to quark, but have been interested about how to make it myself, for a long time now. Might give your method a go :) Thank you again!
Hi there, you bake the base at 200°C then turn the temperature down to 160°C and bake the cheesecake itself in 160°C degrees. I hope this helps. Please let me know if you have any further questions.
I bake it in 160 C, you can see the recipe with detailed instructions here in the description box. I pre-bake the base first and then I bake the cheesecake with the filling.
Hi there, unfortunately I cannot say for sure because I do not live in America myself. But a wild guess would be to try some European/Eastern European/Russian grocery stores as those might sell some. Or also I found this site with some more information on how to make it yourself or what shops online sell it, so you might want to take a look. This is the link www.thespruce.com/quark-how-to-make-it-1447195 . If you will have more questions, please let me know.
Yes, if you go to 4:50 on the video that is where I tell about blind baking the base. But only the base without the sides, as if you attach the sides they will just sink to the bottom. So only blind bake the bottom.
inthekitchenwithelisa yes :) but does't blind baking mean that you put a piece of parchment paper over the dough and weigh it down with beans or rice when you bake it?
You know you can also add mandarin in the mixture from the can fill half of mixture add mandarin from the can then cover the rest just to make it different
Yes, you can add pretty much any fruits. I also add blueberries and cherries sometimes. I toss them a little in cornstarch and then add them to the filling. That way the fruits dont get all mushy and watery. I dont like mandarins too much, so I tend to use other fruits. If you like you can check my other video with a variation to this recipe ruclips.net/video/WTdOV_agmnoh/видео.htmlttps://ruclips.net/video/WTdOV_agmno/видео.html . This one is half chocolate and half regular and has cherries in it😋
Do you mean for the batter? If yes, then it is all-purpose flour. If for the filling then it is corn starch. If you will have any further questions let me know 😊
Wait, what? After a nearly 12 minute video, the FINAL PRODUCT was shown for all of 4 SECONDS, and that too in passing after saying goodbye and with the snapshots of other videos crowding the screen at the end? Really? You need to take it out, show it to us for several seconds, then show us cutting it, then show us getting a forkful so we can see/feel the texture. Bizarre.
Hi there, I am sorry you feel dissapointed. I was only starting with my channel when I filmed this video and didn´t realize I should have done that.. I do absolutely understand what you mean and I do try to include this in my videos now all the time. I know this is nothing compared to the video showing it to you, but I can describe the texture to you. This cheesecake is not similar to New York cheesecake as it doesn´t have the creamy and rich cream cheese in it. It is very pillowy and it very soft, but not very creamy. It is different to the cream cheese cheesecake, but it is very tasty in its own unique way :) I am very sorry again for the video not showing the texture of the cheesecake, I realize it is not a good thing, but unfortunately there is nothing I can change about it now.
Hi Good Afternoon madyguindin I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
I am really sorry for that Christine. I must admit, I do agree with you on that. Also I have no idea why I didnt notice it when I was making this video.. But it was one of the early ones, maybe it is just a case of learning :D Anyway, sorry for that.
The recipe that I am using here (linked in description box) is actually a recipe from Dr Oetker, a German company and to be specific from their German Baking Today book. So should be German😉 Never heard of using Cottage cheese for cheesecake, quark yes, but not cottage cheese..
I love all the things dr. oetker makes, this is a great recipe and you truly made it so incredible! great job
Thank you so much! I also absolutely love their recipes. Just wanted to share the tips as sometimes people do not think that all need to be followed so thoroughly to achieve the desired outcome🤗
I like your presentation style and delivery - very natural. You seem like a very nice person.
Thank you David! That is a very sweet thing to say😊 I really appreciate it!
Hello Elisa I always have your video on when I make cheesecake thank you Lawrence x
Really happy to hear that Lawrence 😊
Excellent! Thank you very much.
Happy to help! :) Have fun baking! :)
Ok I tell you how to make quark take a pot a calendar papertowel and plain jogurt put the jogurt inthe papertowel put in fridge over night you have quark just made a german cheesecake came out super
Thank you Mandy for the tip! So you did not add anything to the yogurt? I have seen different kind of recipes with adding lemon or mixing different milk products to get the right consistency. It would be interesting for me to know more if you can tell more about your technique. Thank you🤗
strained yogurt has nothing to do with quark...
Sehr schönes Video, aber nächstes mal bitte den fertigen Kuchen zeigen!
Vielen lieben Dank 😊 Es tut mir leid, ich weiß nicht wie ich damals garnicht daran gedacht habe 😔🤦🏽♀️
Thank you for this rezept! We’re living in Deutschland and my husband ate this cheesecake at work and asked me to do one. I will try it out!!!
Hi Liz, this is just tutorial of the recipe from Dr Oetker, I am just trying to break it down a bit more and explain it thoroughly :) So not really my recipe, but this is for me the true German cheesecake and we love it. Have fun baking it and I hope you both will enjoy eating it :)
Yes you can also use orange rather then lemon also germans use what is called gries buckweat to make cheese cake or moonpie.and yes just plain yogurt that is all just let all the water drip out you can make cheesecake without the dough it is called keasekuchen ohne boden meaning without the dough just the filling
Actually I do not have a problem with getting quark, as I live in Germany myself 🙂 But it seems to be a problem to get quark in America and that is why your tips are very useful. I have made it also with semolina I think that is what you mean here, but it is not really the same creamy consistency then, to me it is a complete different cake. But still I really like that one as well😋 Interesting that you are only letting the water get out of the yogurt and that is it. I think if you are using the end product then the cheesecake must be even creamier 🤗 I dont think it becomes quark that way, but if there is much less liquid then it would definitely work for the cheesecake. Thank you for you helpful comments Mady!💓
i've tried it when my husband had a welcome party for me, for the first time and was really good...
Oh that's great 😊
Very interesting recipe.
Thank you Dana! 😊
Thank you for sharing this recipe. It is a little different than the Oetker recipe I have. But it was written many years ago. Mine involved using Oetker Vanilla Pudding instead of the whipped cream. I also heated mine before adding in egg whites. Also for us in America this is a great substitute for quark: 24 oz. large curd cottage cheese + 3/4 Cup Vanilla Greek yogurt. Puree in food processor till blended- 1 minute till smooth. The consistency is close to quark. This gives about 750 grams of cheese. I really can't tell the difference.
Thank you for your comment Elle and for sharing the tip on how to substitute quark!😊👍🏼
@@inthekitchenwithelisa You're welcome!
BTW, I made my cheesecake different...closer to yours...eliminated the vanilla pudding used because of heating it. I figured just substituting the cornstarch would save time and it did! It also made made much taller. I really like the change! Glad I watched your recipe.
@@WhiteRosez007 Thank you Elle! This is actually also a Dr Oetker recipe, that I just wanted to break down and show in detail as I was asked for it by so many who were having trouble getting good results with it. Happy I could help😊
@@WhiteRosez007 Hi Good Afternoon edennis I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
I loved this video. Your smile is charming! We'll make cheesecake tonight 👍🏼☺️
Thank you Hans! And how was the cheesecake?😊
First time baking and the cheesecake came out the best 👌😋
Really happy to hear that Helen😊💕
So tempting.
It is, right?! 😍 Every time I have a new comment here I am thinking maybe I should bake it again😂
I made some quark with 1 gallon of 2% milk and 2 packs of kefir culture. Kept it warm for 24 hours. It made 1kg of strained quark. Compared to my buttermilk quark it has a much nicer texture and flavor. I'll use the milk and kefir next time.
Thank you so much for sharing your tips with us David! :)
Looks Great.
Thank you Dennis😊
I ate it once when I was in Siegen, it was extremely delicious. I will try to make it by myself 😍 thanks for sharing
Happy Baking! :) I used to make this all the time when I just moved to Germany :) Everyone loves it here :)
How it turned out
Looks good
Thank you😊
Hi. I always make any type of cheesecakes with quark, it is called “tvorog” (творог) in Russia, even sounds alike, funny, huh?
You can make it from scratch if couldn’t find it in stores. Great filling for crepes rolls also.
Hi there 😊 I have Russian roots, my family comes from near Moscow, Podolsk😊 I also like to make mine with tvorog and I looove crepes with tvorog filling🤤 Have been meaning to share a recipe for it a long time now.
Lovely recipe, thanks for the share:)
Thank you so much for watching😄💓
Hi, Elise. Some time ago I have found out I might have German and Scandinavian ancestors. I look at your hand and they are really like mine. It is mind blowing somehow, because I live in Russia all of my life. Even though there are some German and Scandinavian live here, many people have traits, but not in my town. So I just happy to see familiar face finally. It helps me not to feel like I don’t belong here. Sorry for oversharing. Great recipe, would definitely try the crust hack.
Thank you for sharing! And it makes me feel very special that my video made you feel like that😊 Take care!
Lovely recipe, Simply beautiful, I absolutely love love cheese cake 🎂 so I'm all in wonderful tfs ♥️♥️🥂
Thank you so so much my dear! 💓😍 I absolutely love it myself😅
Loved it !
Thank you :)
I will not be making any of these cheesecakes. However, I would be more than happy to eat them whenever you make this again. 😋
I would surely love to share some with you😊 If I can ask, why wouldn't you make it yourself? Just asking out of interest.
Lazy and too busy 😀
@@ohyesidid thanks for being honest😊 If there was a quick to make recipe, would you make it? And if yes, how much time at max would you invest to make one?😊
@@ohyesidid not trying to be annoying, just trying to see whether I could find a solution for you 😊
inthekitchenwithelisa it’s okay just kidding.
My favorite cake is cheesecake ♪ Thank you for the recipe! I want to make it ✨ It looks very delicious! I will come to play again. With love from Japan :)
Hi there, my favourite cake as well😍 Thank you! Happy that you liked it😊
@@inthekitchenwithelisa It was very interesting! I subscribed to the channel! Please come visit me on my channel :)
Great! I added this to my recipes to try!
Thank you so much dear Anna! I hope you like it when you try it😍💓
Hi Good Afternoon AnnaRammel I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Looked very tasty and the directions are good. The music was annoying to me, but others may like it.
Thank you for your honest comment :) I am planning to re-visit this recipe/video as I am getting a lot of this about the music and I do agree with it myself. I filmed this video when I was just starting with RUclips and did make many mistakes with it, like the music being too dominant and not including a proper after picture. So there will be a new one sometime soon :)
@@inthekitchenwithelisa I look forward to your new video. You are delightful. We all learn from our mistakes. Have a great week 😺
That is so kind of you, thank you :) You too have a lovely week! :)
I'm going to try this. I have tried making the Polish cheesecake, called Sernik. In the recipe I saw they said I could use Ricotta or a tradional Polish cheese called Twarog. I tried it with ricotta first because ricotta is easily accessible, but it did not give the cheesecake the authentic Polish taste, so I researched where I could find the authentic Polish cheese (twarog). I found it and the cheesecake turned out amazing and tasted like I bought it from the shop. I have never tasted quark before. Does it taste like twarog?
Hi there, I usually tell those asking to try and find it in Russian or Polish stores. I don't speak Polish, but it sounds very similar to the Russian word for quark, so I am pretty sure it should be the same thing😊 As long as it is not very grainy, but has rather a creamy texture. I hope this helps 😊
@@inthekitchenwithelisa ..Ok. Thank you. Quark is more easily accessible than Twarog because I see Quark all the time in regular supermarkets amongst all the other cheeses. Twarog is usually in a special section in the big supermarkets, so you can easily miss it if you don't enquire. It is usually cheaper from the Polish shops anyway.
This looks so delicious! I've never had German cheesecake before, only Italian. Thanks for sharing. I'd like to try making this. Your apron is very cute too :)
Thank you dear Aarati! I used to make new york cheesecake whenever I made one, but it is very heavy. So then I found this recipe and I love it 😍it is so light and still creamy😋Oh, and I am obsessed with Moomin, so that is why my apron is with Moomin as well 😄 It is my favorite one!
Hi Good Afternoon citymomsvlog I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
I couldn't find the list of measured ingredients. Please help me. I love the way you prepare it.
Hi Denyse, there is a description box under the video, please have a look there, all the details are given there.
Wow your channel is so different than others ... I love cooking channel 👍👍👍👍👍👍👍👍🌸🌸🌸🌸🌸🌸great recepie .. I liked and subscribed .. Greetings From Nepal
Thank you so much dear! I am really sorry for missing your comment. Really happy to have you here🤗
Beautiful German Cheesecake Girlfriend and Cheesecake is one of my favorite Desserts!!!
Thank you so much dear Ellen! 🤗It is one of my favorites as well😋😋😋
Hi Good Afternoon ellendelights I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Wholesome content
Thank you😊
Aww man, now you have me craving cheesecake!!
Man..I dont understand why some of these comments dont show up 😨Just saw this one. Thank you dear for your support!💓
Thanks for the cheesecake tips. Mine never turns out well. Now I'm thinking I'm not mixing the egg whites long enough.
You are welcome Gayle, I hope my tips will help you next time you will be baking your cheesecake! 💓🤗Yes, the egg whites need to be beaten until stiff (well in this recipe at least) and also when mixed with the rest of the batter it has to be done so that they are folded in rather than mixed and never do it with hand mixer. Otherwise the whites lose their airy structure and the cheesecake filling will not be soft and airy.
It's probably also the mixer. I use it every time - or did anyway. Not now. :)
Might be yes. I hope next time your cheesecake will come out better 🤗
@@BeBodacious Hi Good Afternoon BeBodacious I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Oh, really nice, i like this cake so much :)
Thank you so much! Oh me too, I absolutely love it😍😄
Hi Good Afternoon derdomaa I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Love this cheese cake 🍰!
Thank you!
Super video my friend 😍😘😋💓
Thank you dear!💓
Great recipe and instructions.
I see some other recipes call for 1 kg of quark which would make a deeper cake. Any tips on bake time and temperatures for this?
Thank you David! :) Happy to hear you like it! If you would like to double the filling I would also slightly change the amounts for the base, as otherwise the sides might not be tall enough. Also you would need to use a taller cake tin. I have never attempted this cake in such proportions and cannot unfortunately say how you should adjust the baking time. But what I usually do in such cases is I bake for 1.5 of the instructed time and then just keep checking the consistency (you can do that by shaking the cake tin lightly and when the sides are not shaking and only the middle is looking lightly soft then turn off the oven). I would also like to mention that making it the same dimension but just taller might result changing the consistensy, I could imagine the sides and the top might dry out while the middle will still be undone. But that is just a guess as I havent ever done it myself. Let me know if you try it :)
@@inthekitchenwithelisa Any tips why the cake does not rise (and then fall back) much during the bake? My Quark was smooth but still cold, otherwise everything is much like your video. Thank you again for sharing an English translation!
To be honest I am not sure it should, mine never has really risen much. I guess it is just the way it is. However, you should have all ingredients for the filling at room temperature for the best result. How was your cake? I hope you liked it :)
Or well, the cream can be cold, but the quark and eggs should be room temperature preferably.
The bake turned out perfectly! Light, rich, creamy, not too sweet or heavy.
Definitely prebake a graham cracker crust.
Love it!!!
I like your intro! Very tasty looking cheesecake (aren't they all?)
Thank you! 🤗Oh yes, I must admit that there are rarely bad tasting cheesecakes😂
I would like to learn what quark is? I have never heard of this.
Hi there, it is similar to ricotta and is very popular in many European countries. A great protein source and also great for baking😊
@@inthekitchenwithelisa Thank you for the very cool information. I subbed to your chan, have a great day!
@@Tantrum777 thank you for the support😊👍🏼
Nice video and yummy recipe. Thumbs up.😘❤️❤️❤️
Thank you so much dear! I am happy you liked it 😍💓
Hi Good Afternoon kaotenkuche I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Yummy
Thank you!
Thumb up,keep it up...
It's super distracting to listen to bg music almost as loud as the commentary; but the recipe looks great -thanks!
Sorry for that, early days of RUclips, was still trying to find the right way of making videos🤭
🌸🌸🌸🌸🌸🌸🌸🌸
Looks good
🌸🌸🌸❤️❤️❤️❤️❤️
Thank you so much Jacke!💓
Wow delicious recipe like :-)
Thank you so much for your kind words!💓
Hi Good Afternoon BucatarecuRodica I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
I'm here from AB. He sent us over here.
Hi Suzette! Thank you for stopping by 😊
Put cornstarch in the eggwhite and sugar
Very Nice cake recipe dear....
Thank you dear Rekha!💓
Hi Good Afternoon Sarah I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Can you use cream cheese instead of quark ?
I bought a quark substitute but it’s more runny. And plz post the recipe edit. Found recipe but plz reply urgent as started to make it 😂
Hi Nina, unfortunately I don´t think there really is a substitute for quark. Not sure how cream cheese would work as the texture is different. Is there maybe a Russian/Polish shop anywhere near where you live? They usually have quark available. Also I am planning to share a recipe on how to make quark yourself soon. The recipe is in the description box, you just need to click "show more" or whatever it say there to see the complete description box and you will find it there :) I hope this helps. If you will however have any more questions, feel free to message me :)
You can substitute 500g quark with the following:
300g light Philidelphia cheese and 200g unsweetened natural greek joghurt.
Happy Friday, thanks for sharing. . That looks so good.
Thank you so much dear Donia!💓
oven temperatures too!
I trided the buttermilk methode did not work for me could not get it stiff so I checked on the german channel there I found the easy way to make quark .
I have never heard about a buttermilk method, but cant imagine how it would work as it is really liquidy. Great that you found a way to make quark. For me it is a bit easier as we can get it here from any shop 🤗
@@inthekitchenwithelisa I made quark putting buttermilk in the oven overnight at 170F and strained it for a nice thick texture. It takes about 4 quarts to make 500 grams of Quark.
@@davidhundt7697 Thank you so much David for sharing your tips :) I do have access to quark, but have been interested about how to make it myself, for a long time now. Might give your method a go :) Thank you again!
What temperature do you bake the cheesecake at? 160 ?
Hi there, you bake the base at 200°C then turn the temperature down to 160°C and bake the cheesecake itself in 160°C degrees. I hope this helps. Please let me know if you have any further questions.
Hey Elisa❤️
I Hope you Can a Little Bit German! Ok! Mit was bearbeitest du deine Videos?! I Hope you Can Understand this!!! Lg Paula❤️
Hi Paula, ich benutze Movie Maker, es ist ein sehr einfaches Programm. Ich glaube es gibt auch bessere, aber Movie Maker ist kostenlos🤗
inthekitchenwithelisa dankeschön😝💕
Looks good!
By the way, I press like and subscribe to your channel already.
Thank you :)
@@inthekitchenwithelisa I will appreciate it if you do the same to my channel too.😍❤️
so yummy. like
Thank you so much dear!💓
How do I get this recipe for the cheesecake?
Hi Eva, the recipe is in the description box.
Please tell me what tempurature you baking that cake
I bake it in 160 C, you can see the recipe with detailed instructions here in the description box. I pre-bake the base first and then I bake the cheesecake with the filling.
Where do you find quark in america
Hi there, unfortunately I cannot say for sure because I do not live in America myself. But a wild guess would be to try some European/Eastern European/Russian grocery stores as those might sell some. Or also I found this site with some more information on how to make it yourself or what shops online sell it, so you might want to take a look. This is the link www.thespruce.com/quark-how-to-make-it-1447195 . If you will have more questions, please let me know.
What is the quark?
It is a type of cheese. You could probably try substituting it with ricotta cheese.
Also you saved some of the dough ??
Yes, for the sides. If you watch the whole video you will see me making the sides just before pouring the filling in :)
COLOQUE TODOS OS IDIOMAS
Didn't you say to blind bake the cake?
Yes, if you go to 4:50 on the video that is where I tell about blind baking the base. But only the base without the sides, as if you attach the sides they will just sink to the bottom. So only blind bake the bottom.
inthekitchenwithelisa yes but then you just baked it the "normal" way
No I didnt :) If you watch it further I baked the base first then allowed to cool and then made the sides and added the filling.
inthekitchenwithelisa yes :) but does't blind baking mean that you put a piece of parchment paper over the dough and weigh it down with beans or rice when you bake it?
Not necessarily, it also means just baking the base without the filling :) I had to re-check after your message though :D
Germans are great bakers.
I have to agree with you on that Patrick! :) Especially when it comes to cheesecakes and all kinds of sweet buns and oh, not forgetting the bread!! :)
@@inthekitchenwithelisa Glad you agree, Lisa...I love German chocolate cakes.
but you didn't give any measurements during the preparation! not even the oven temperature!
Please have a look in the description box, all the details are there.
How many does this feed ? I need for 20
That depends on how big the slices need to be, but I would say one is enough for about 10, so I would make two if you need enough for 20 :)
Like!
Thank you 😍
Background music is very disturbing n is not necessary. Thank u.
Sorry to hear that. This was one of my first videos, so didnt really know how loud to make the background music..
My dear friend!You have a great video and great channel!Come in for a visit!I'll be happy!Let's be friends channels!
Thank you so much dear! I will be happy to visit your channel 🤗
You know you can also add mandarin in the mixture from the can fill half of mixture add mandarin from the can then cover the rest just to make it different
Yes, you can add pretty much any fruits. I also add blueberries and cherries sometimes. I toss them a little in cornstarch and then add them to the filling. That way the fruits dont get all mushy and watery. I dont like mandarins too much, so I tend to use other fruits. If you like you can check my other video with a variation to this recipe ruclips.net/video/WTdOV_agmnoh/видео.htmlttps://ruclips.net/video/WTdOV_agmno/видео.html . This one is half chocolate and half regular and has cherries in it😋
You lost me at "we have flour". What kind of flour?
Do you mean for the batter? If yes, then it is all-purpose flour. If for the filling then it is corn starch. If you will have any further questions let me know 😊
hey! where is the cheese :-o
Hi :) The cheese is the quark, it is used in the German version instead of the cream cheese :)
Wait, what? After a nearly 12 minute video, the FINAL PRODUCT was shown for all of 4 SECONDS, and that too in passing after saying goodbye and with the snapshots of other videos crowding the screen at the end? Really? You need to take it out, show it to us for several seconds, then show us cutting it, then show us getting a forkful so we can see/feel the texture. Bizarre.
Hi there, I am sorry you feel dissapointed. I was only starting with my channel when I filmed this video and didn´t realize I should have done that.. I do absolutely understand what you mean and I do try to include this in my videos now all the time. I know this is nothing compared to the video showing it to you, but I can describe the texture to you. This cheesecake is not similar to New York cheesecake as it doesn´t have the creamy and rich cream cheese in it. It is very pillowy and it very soft, but not very creamy. It is different to the cream cheese cheesecake, but it is very tasty in its own unique way :) I am very sorry again for the video not showing the texture of the cheesecake, I realize it is not a good thing, but unfortunately there is nothing I can change about it now.
No Temps given.
Hi Jon, you can find the whole recipe with temperatures and other instructions in the description box under the video 😊
Don`t put anything in the yogurt
Hi Good Afternoon madyguindin I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹
Sorry...but the the music is distracting & nerve-wracking.
I am really sorry for that Christine. I must admit, I do agree with you on that. Also I have no idea why I didnt notice it when I was making this video.. But it was one of the early ones, maybe it is just a case of learning :D Anyway, sorry for that.
well done but please lose the music. it drives me insane :-)
Hi Daniel, unfortunately not possible since the video is already up here🤭
It really would help if she told measurements of the ingredients.....just wasted my time watching this😠
Hey Ann, just have a look in the description box under the videos😊 You will find all the details there.
Whip Cream instead of Cottage Cheese.
This is not German.
The recipe that I am using here (linked in description box) is actually a recipe from Dr Oetker, a German company and to be specific from their German Baking Today book. So should be German😉 Never heard of using Cottage cheese for cheesecake, quark yes, but not cottage cheese..