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:
- For the crust: mix crust ingredients in a medium bowl until combined.
- Press mixture into a parchment paper lined and greased 9-inch springform pan. It should go slightly up the sides.
- For the filling: cream together butter and 2/3 cup sugar in a stand mixer using a paddle attachment for about 1 minute.
- Separate 5 eggs into two bowls. Add egg yolks to butter mixture, one at a time, beat well after each addition.
- Add ricotta, then vanilla sugar, extract, and lemon juice. Then add vanilla pudding powder.
- In another bowl, beat egg whites until stiff peaks form. Fold gently into the filling until fully incorporated.
- Pour filling into crust and smooth the top.
- 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.
- Turn off the oven and crack the door. Let the cheesecake sit for 10 minutes.
- Remove from oven and let it come to room temperature.
- Chill in the refrigerator for 2 hours or more before serving.
- Serve topped with whipped cream and berries.
Recipe slightly adapted from The Domestic Rebel
Posted on Fantastical Sharing of Recipes