Cold butter is important because when the pastry is baked, it releases steam and makes the pastry flaky. One trick is to freeze the butter and then shred it with a box grater. This gives consistent pieces within the flour. Also important for pastry is to only work it enough to blend the ingredients or you end up with shoe leather. Finally, it's always a good idea to chill a pastry crust before baking to keep it cold, otherwise you risk the butter melting and creating a soggy crust. As a tip, you can also use ricotta if you can't find curds. In America most cottage cheese is too watery which could affect the texture of the cheesecake
2:35 -- Cold butter is used to make pastry crusts because it does not blend with the flour. Instead, it forms flakes of butter between layers of flour. During baking, the butter melts and leaves gaps between the layers of flour. The result is a flaky pastry crust.
Thank you Klas. More memories from my youth. My grandmother would make this cheesecake for after Sunday dinner. She always used riccotta cheese and raisins inside also. But what made this so extra special for us kids was that it was always served with a glass of warm red wine. Sometimes when we would act silly, as children do, we would act as if we were getting a bit drunk from the wine. Thank you again Klas.
I made this recepy with 200gr curd extra instaid of the sour cream, as last time i did that i found it not sweet enough. The first time i made this recepy was with only curd but the cream makes it sweeter. Also i used fresh vanilla bean instaid of the vanilla sugar. And i swear to god, it was almost as good as when i eat it in germany. Apparently my grandfather was the son of a german soldier, so i have german blood, as well as spanish from my mom. And thanks to you i finally made this that would make a german proud. :)
Greetings Klas. I recently tried German cheesecake from a co-worker who is a German national. That was so delicious that I wanted to make one myself and found your recipe here. I’m just draining my homemade quark today, and will be starting making the cake tomorrow. By the way, I’m originally from Brazil and the south has a huge German population, but they don’t make this type of cheesecake. Instead, their famous sweets are the streuselkuchen (crumb cakes).
Thank you so much for the video🙏. My Mom gave us the recipe but not all the proper ingredients amount… lol. She has Dementia now and doesn’t remember😔 Your video has all the ingredients she has and the proper amounts👍 Thank you
About to cold butter... If you use all your ingredients cold while blending and put in the refrigerator afterwards for 20 minutes to a half an hour and well be real flaky... Old Family secret... From a German family... Really enjoy your videos, thanks!
So cold butter prevents it from getting too wet and forming a sticky dough. If you used melted butter the dough would be sticky and come out more cake like than opposed to a crispy cookie consistency.
I will try this. We love cheesecake. My husband is German and always made cheesecake when we were dating. You really love that cake! The shortbread bottom, brilliant 👌🏻
I couldn't find anywhere the temperature of the oven so I stopped the video and looked at the oven settings. Looks like the oven is set to 180C, Fan Forced. So I'm guessing with conventional oven it would take some minutes more? If this is wrong please correct me.
This looks and sounds amazing, thank you from Tasmania, Australia, I will try making this one soon. I'm sorry, I would have written this in Deutsch, but I've been learning for less than a year and so my German isn't so good yet.
I grew up in Pennsylvania and there were many German bakeries at the time so I am used to the German cheesecake method. Most of these shops are gone now because the owners died and the younger family members did not want to continue the business and left town to pursue other opportunities.
Thank You Klas i love this recipe...im from Cape Town SA.My Grandfather was German.And i got huge points from the wife when i made the cheese cake....thanks Klas!
I like how he plates a piece of the cheese cake and then ignores it and grabs another slice with his hands like a barbarian and stuffs it in his mouth. 😂
I wish that someday you showed how to make Quark (a quick, simple cheese). It's often used to make the filling for Biskuitrollen (cream roll cakes). However, it's not available in the US.
@@GermanRecipes -- Thank you for your prompt reply ! When I called Quark a "quick, simple cheese", I meant that it's not aged for months like Parmesan cheese, and it doesn't require inoculation with special molds, like blue cheeses such as Roqueforte cheese. I will try your suggestion to substitute cottage cheese for Quark. Again, thank you.
I watched a similar recipe from a lady in Spain and she preheated the oven at 170℃ (338℉) and baked it for 40 minutes. Then, she used the broiler for 15 minutes. If you make it, check 5 minutes before the time is up to make sure it is to your liking and trust your nose. Greetings.
I want to subscribe if and only if you change you system measurement to that of the American Standards Metric I think? By the way, your cheesecake is delicious if only I had a piece of it now? How interestingly that I have to wait for the right measurement in order to cook this delicious cheesecake?
I have seen some people thay are using butter biscuits instead of flour and more then 15% of fatty yoghurt how you recommend for that. But this looks yammy I will try this Sunday... Thank you for sharing your receipe...
If I used cottage cheese I doubt it would come out that smooth and creamy. The curds are too dry. I would have to puree it first before adding. I don't understand why you added the cornstarch pudding, it really wasn't necessary.
Lorraine B You can puree it or use ricotta instead. Or farmers cheese, but I personally find farmer’s cheese rather grainy. (In the U.S.; farmer’s cheese is different depending on where you live.)
cottage cheese has a LOT more salt than quark as well. in my American opinion there isn't a good quark substitute. you can make it yourself and that will be cheaper than the quark you can sometimes find in the US.
