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

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


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.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.