Käsekuchen

What you need:

For the crust:

    • 2/3 cup unsalted butter, softened
    • 1/3 cup granulated sugar
    • 1 egg
    • 1 cup all-purpose flour

For the filling:

    • 4 Tbsp. unsalted butter, softened
    • 2/3 cup granulated sugar
    • 5 eggs
    • 4 cups whole milk ricotta
    • 1 pkg. Dr. Oetker's vanilla sugar
    • 2 tsp. vanilla extract
    • 1 Tbsp. lemon juice
    • 1 pkg. Dr. Oetker's vanilla pudding powder OR Jell-O instant pudding mix
    • Fresh whipped cream and berries for garnish

Directions:

    1. For the crust: mix crust ingredients in a medium bowl until combined.
    2. Press mixture into a parchment paper lined and greased 9-inch springform pan. It should go slightly up the sides.
    3. For the filling: cream together butter and 2/3 cup sugar in a stand mixer using a paddle attachment for about 1 minute.
    4. Separate 5 eggs into two bowls. Add egg yolks to butter mixture, one at a time, beat well after each addition.
    5. Add ricotta, then vanilla sugar, extract, and lemon juice. Then add vanilla pudding powder.
    6. In another bowl, beat egg whites until stiff peaks form. Fold gently into the filling until fully incorporated.
    7. Pour filling into crust and smooth the top.
    8. Bake in a preheated 350 degree oven for 1 hour or until center is only slightly jiggly. Cover with foil if top begins to brown.
    9. Turn off the oven and crack the door. Let the cheesecake sit for 10 minutes.
    10. Remove from oven and let it come to room temperature.
    11. Chill in the refrigerator for 2 hours or more before serving.
    12. Serve topped with whipped cream and berries.

Recipe slightly adapted from The Domestic Rebel

Posted on Fantastical Sharing of Recipes