I am looking for a really good recipe for German cheese torte, any good suggestions?!
Answers: My grandmother used to make this when I was little and I loved it,I just cant find any decent recipes that look like they are worth trying out, HELP!!
Recipe: Grandma Stefan's German Cheese Torte
Grandma Stefan's German Cheese Torte
2/3 pound graham crackers -- crushed
1/2 cup sugar
1 1/2 teaspoons cinnamon -- ground
6 tablespoons margarine -- melted
***FILLING***
4 eggs -- large
1 cup sugar
2 pounds ricotta cheese*
1/2 pint whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons flour
Use Baker's style cottage cheese instead of ricotta if preferred.
Crust: mix all crust ingredients and line the bottom and sides of a spring form pan, saving 1 cup mixture for topping. T
he recipe calls for 4-6 tablespoons melted margarine. You may not need the full amount to make a proper crust.
Filling: Beat together the eggs and sugar. Add cheese and rest of ingredients; mix well.
Pour carefully into lined pans. Top with remaining crumb topping.
Bake in preheated 350F oven for 1 hour or until firm.
http://www.massrecipes.com/recipes/02/06...
(*-*)
maybe this will help...
INGREDIENTS:
2/3 pound graham crackers, crushed
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, melted
FILLING:
4 large eggs
1 cup sugar
2 pounds ricotta cheese
1/2 pint heavy cream
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons flour
METHOD:
Crust:
mix all crust ingredients and line the bottom and sides of a spring form pan, saving 1 cup mixture for topping. The recipe calls for 4-6 tablespoons melted margarine. You may not need the full amount to make a proper crust.
Filling: Beat together the eggs and sugar. Add cheese and rest of ingredients; mix well. Pour carefully into lined pans. Top with remaining crumb topping. Bake in preheated 350oF oven for 1 hour or until firm.
This is a different cheesecake recipe made with quark / farmers cheese instead of cream cheese. This makes the cheesecake texture light and more fluffy . It's an authentic German recipe from my mother. We don't use graham crackers to make cheese cakes, we make the crust from scratch.
Crust:
200g = 1 2/3 cups flour
65 g = 1/2 stick butter, unsalted
65 g = 4 tbsp sugar
1 egg
pinch of salt
Filling:
2 lbs quark or farmers cheese
5 eggs, separated
2 tbsp flour
3-6 tbsp milk (amount depends on the size of eggs)
10-12 tbsp sugar
lemon juice
1 tbsp vanilla sugar or 1/2 tsp vanilla extract
Prepare the crust. Line the bottom of a 10.5 inch springform pan with parchment paper and grease the sides of the springform pan. Place crust dough on on bottom of springform pan and also pressing it up 3/4 of the sides. Refrigerate until filling is prepared.
Pre-heat oven to 320 FWith an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add quark / farmers cheese , milk and flour. Mix until creamy. Add lemon juice to taste, about 2-3 dahses.
Whisk egg whites until stiff peaks form and fold into the quark mixture.
Fill cheese cake mixture into springform pan.
Bake at 320 F for 60 - 80 minutes until mixture is set and slightly brown. Bake the cheese cake in the upper third of the oven. !!!! Never open oven door during baking!!!!!
After cheese cake is done, turn of heat and open oven door . Let cool the cake for 5 minutes inside the oven.
Take the cake out of the oven and let stand for another 15 minutes.
Turn over cheese cake on a wiring rack with springform pan still assembled! Let cool completely at room temperature, at least for 2 hours. Turn cheese cake over again and remove springform pan.
If you don't find farmer's cheese, you can use cottage cheese but process it first in a food processor to get the curds out and the cheese creamy.
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this is the one my granny made
CHEESE TORTE
1 1/4 c.graham cracker
1 tbsp. butter
1 tbsp. sugar
Combine and press evenly in greased 8 or 9 inch round pan. Reserve a few crumbs to sprinkle on top of cake.
1/2 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1/2 tsp. vanilla
Beat cream cheese and sour cream. Add dry ingredients, blend well. Add egg yolks and vanilla again mixing well. Fold in stiffly beaten egg whites mixing thoroughly. Pour into prepared pan and bake in a slow oven, 325 degrees for about 40 to 45 minutes.