Double Crust Cheesecake (Käsekuchen). Photography: Boaz Lavi | Styling: Rotem Nir
Double Crust Cheesecake (Käsekuchen). Photography: Boaz Lavi | Styling: Rotem Nir
Recipe

Double Crust Cheesecake (Käsekuchen)

We all know what cheesecake looks like, or do we? This double crust cheesecake made with yeasted dough is total game changer

The Käsekuchen – cheesecake in German – is a cake with ancient roots in Austria and Germany. This cheesecake is made with soft cheese (like tuv taam or quark) that gets sandwiched in a yeasted dough. Unlike babka, the filling doesn’t get spread on the dough and rolled up, but is encased in a double crust, like a cheese pie.

Ingredients for Double Crust Cheesecake

For the dough:

  • 3 ¼ tablespoons (30 grams) fresh yeast
  • 1/4 cup (60 ml) milk lukewarm
  • 2½ cups + 3 tablespoons (375 grams) flour
  • 1/4 cup less 1 teaspoon (45 grams) Sugar
  • 2 eggs
  • 1/4 teaspoon Salt
  • 1.6 oz (45 grams) butter melted

For the filling:

  • 1 lbs 5 oz (600 grams) 9% white cheese
  • 3/4 cup (150 grams) Sugar
  • 4 tablespoons (30 grams) cornstarch
  • 3 eggs
  • grated lemon peel from one lemon

Instructions

Prepare the dough:

  • 1. Dissolve yeast in milk and transfer to the bowl of a stand mixer.

  • 2. Add flour, sugar, eggs, salt and melted butter to the bowl, and mix with the dough hook attached on slow speed for 8 minutes, until a uniform and sticky dough is formed. Transfer to a greased bowl and let it rise in a warm place for about 30 minutes, until it doubles in size.

Prepare the filling:

  • 3. Line a strainer with several layers of paper towels and place the cheese in it for about 30 minutes, so that the liquid drains.

  • 4. Mix sugar with cornstarch in a bowl. Add the cheese and mix well.

  • 5. Beat eggs and keep a little aside for brushing the dough. Add the eggs and grated lemon peel to the cheese mixture and mix.

  • 6. Heat the oven to 320F (160C) degrees and grease the dish.

Assemble and bake:

  • 7. Knead the dough a little and divide it into two balls: one with 2/3 of the dough and the other with 1/3. Roll the large ball of dough into a circle that will cover the entire dish including the sides. Place the dough in the dish and pour in the cheese mixture. Roll out the rest of the dough into a circle the size of the dish. Place on top and seal the edges. Remove the rest of the dough with a sharp knife, and cut a 3/4" (2 cm) circle in the center of the cake, to allow the steam to escape. Let the cake rise for about 15 minutes and then brush with the rest of the egg.

  • 8. Bake for about 55 minutes or until the dough is baked. Remove from the oven and let cool for about an hour.

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Note: you can use the zest of 1/2 a lemon, according to taste.

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