Omari Gates
Austrian cheesecake, also known as Käsekuchen, is a delicious, light and fluffy dessert. It is typically made with quark, a German cheese similar to Greek yoghurt, ricotta, and cottage cheese in terms of flavour and texture. However, if quark is unavailable, ricotta or a mixture of ricotta and sour cream or Greek yoghurt can be used as a substitute. The cake also includes other ingredients such as eggs, sugar, lemon zest, and vanilla extract, resulting in a tangy and sweet treat. The process of making Austrian cheesecake involves preparing a pastry base, creating a filling with the cheese and other ingredients, and baking it to achieve a creamy and refreshing dessert.
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What You'll Learn
Ingredients
The ingredients for an Austrian cheesecake vary depending on the recipe. Some recipes call for quark, a German cheese similar to Greek yoghurt, ricotta, or cottage cheese. Other recipes use ricotta or curd cheese as the main ingredient. In addition to the cheese, Austrian cheesecakes typically include sugar, eggs, butter, lemon zest, and vanilla extract. Some recipes also call for raisins, dark rum, and ground almonds.
For the crust, some recipes use a simple sweet pastry or shortcrust pastry made with flour, butter, and sugar. Others use a sponge cake or biscuits as the base.
- Quark, ricotta, or curd cheese: The main ingredient, which gives the cheesecake its creamy texture.
- Sugar: Used to sweeten the cheesecake and can be regular sugar, vanilla sugar, or confectioners' sugar.
- Eggs: Provide structure and richness to the cheesecake. The egg whites can be beaten and folded into the batter to make the cheesecake light and airy.
- Butter: Used in the crust and filling to add richness and moisture.
- Lemon zest and juice: Adds a tangy, refreshing flavour to the cheesecake.
- Vanilla extract: Enhances the flavour of the cheesecake.
- Raisins: Can be soaked in dark rum to add moisture and sweetness to the cheesecake.
- Ground almonds: Add texture and flavour to the cheesecake.
- Flour: Used in the crust and filling to provide structure and thickness.
- Baking powder: Helps the cheesecake to rise and gives it a light texture.
Some recipes may also include additional ingredients such as milk, cream, or sour cream. You will also need a springform pan or tin to bake the cheesecake in, and parchment paper to line the pan.
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Preparation
To make Austrian cheesecake, you will need a 23cm springform tin, baking parchment, softened butter, sugar, eggs, ground almonds, semolina, raisins, lemon zest and juice, and ricotta or curd cheese.
First, preheat your oven to 200C static or equivalent. Lightly grease your tin and line the base with baking parchment. Place the raisins in a small bowl and pour dark rum or lukewarm water over them. Allow them to soak for about 30 minutes.
In a large bowl, put the softened butter and sugar and mix well. Beat together until light and creamy. Add the egg yolks, one at a time, making sure each egg yolk is fully absorbed before adding the next one. Fold in the ground almonds, semolina, raisins, and lemon zest and juice. Leave this mixture to stand while whisking the egg whites. In another large bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar, beating until stiff peaks form. Fold the whites into the cheese mixture.
Now, gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the centre appears firm. If the cake is browning too fast, cover the top of the cheesecake loosely with aluminium foil to prevent the top from burning. When cooked, turn off the oven and leave the cheesecake to cool in the oven for about an hour. When the cake is baked, remove it from the oven and allow it to cool completely. Loosen the sides of the cake with a palette knife if needed, and remove the tin. Invert the cheesecake, then remove the base of the tin and the baking parchment. Turn the cake back the right way up. Dust with sifted icing sugar just before serving.
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Baking
Preheat your oven to 200°C. Grease a 23cm springform tin or a loose-bottomed tin with butter and line the base with baking parchment.
In a large mixing bowl, beat softened butter and sugar together until light and creamy. Add the egg yolks one at a time, making sure each is fully absorbed before adding the next. You can also add lemon zest and juice at this stage. Now, fold in the ground almonds, semolina, raisins and lemon zest. Leave this mixture to stand while you whisk the egg whites in another bowl until they form soft peaks. Then, gradually add the confectioner's sugar, beating until stiff peaks form.
Gently fold the whites into the cheese mixture. If you are using quark or ricotta, press the cheese through a sieve before adding it to the mixture. You can also add milk, lemon rind, and vanilla extract. Finally, stir in the raisin bits, then pour the mixture into the prepared tin.
Bake for 50-60 minutes or until the centre appears firm and the top is golden brown. If the cake is browning too fast, cover the top loosely with aluminium foil. When the cake is baked, turn off the oven but leave the cheesecake inside for about an hour to cool. Then, take the cake out of the oven and let it cool down to room temperature. Loosen the sides of the cake with a palette knife if needed, and remove the tin. Invert the cheesecake, then remove the base of the tin and the baking parchment. Turn the cake back the right way up. Dust with sifted icing sugar just before serving.
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Cooling
Once the initial cooling period in the oven is complete, take the cheesecake out and let it cool completely at room temperature. This step can take a few hours, depending on the surrounding temperature and humidity. It is crucial to be patient during this stage, as the cheesecake continues to set and cutting into it too early will result in a messy slice. The cheesecake should be left undisturbed until it reaches room temperature, ensuring it is completely cooled before attempting to remove it from the tin.
To speed up the cooling process, some bakers suggest placing the cheesecake in the refrigerator after it has cooled in the oven. This method can help reduce the cooling time, but it is important to ensure the cheesecake is not hot when placed in the fridge, as drastic temperature changes can affect the texture and cause cracking. If choosing to cool the cheesecake in the refrigerator, allow it to rest at room temperature for at least 30 minutes before transferring it.
Once the cheesecake has cooled to room temperature or been chilled in the refrigerator, it is ready to be removed from the tin. To do this, loosen the sides of the cake using a palette knife, carefully separate it from the tin, and place it on a serving plate. It is important to handle the cheesecake gently during this process to avoid any damage.
After removing the cheesecake from the tin, it is typically ready to be served. However, some recipes suggest dusting the top with icing sugar or serving it with fresh fruit. If desired, these final touches can be added just before serving to enhance the presentation and flavour of the cheesecake.
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Serving
Once your Austrian cheesecake is baked, turn off the oven and leave the cheesecake inside for about an hour to cool down. Then, take the cake out of the oven and let it cool down completely. Loosen the sides of the cake with a palette knife, if necessary, and remove the tin. Place a plate on top of the cheesecake and flip the tin over. Remove the base of the tin and the baking parchment. Flip the cheesecake back over so that it is the right way up.
Before serving, dust the top of the cheesecake with sifted icing sugar. You can also serve the cheesecake with fresh fruit. If you are not serving the cheesecake immediately, it can be stored in the fridge for a few days.
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Frequently asked questions
You will need:
- Curd cheese or ricotta
- Sugar
- Lemon zest
- Vanilla extract
- Eggs
- Raisins
- Dark rum
- Butter
- Flour
- Milk
First, soak the raisins in dark rum or lukewarm water for about 30 minutes. Preheat the oven to 200°C. Lightly grease a 23cm springform tin and line the base with baking parchment. Put the softened butter and sugar in a large bowl and mix well. Beat together until light and creamy. Add the egg yolks, one at a time, making sure each egg yolk is fully absorbed before adding the next one. Fold in the ground almonds, semolina, raisins and lemon zest and juice. Leave to stand while whisking the egg whites. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners sugar beating until stiff peaks form. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the centre appears firm. Leave the cake to cool in the oven for 15 minutes, then allow it to cool to room temperature.
Austrian cheesecake is inspired by the Austrian Topfen (Quark) Cake. Quark is a local dairy product made from strained, soured milk. It is believed that Germanic people have been consuming Quark for thousands of years.
Austrian cheesecake can be stored in the fridge for a couple of days.
