Recipe for Cheesecake: Käse-Sahne Torte

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This amazing recipe for cheesecake has a no-bake filling nestled between layers of sponge cake. Instead of the traditional Quark used in this Käse-Sahne Torte, I use Greek yogurt with great success. And that's fantastic, because it's almost impossible to get Quark outside of Germany.

 However, if you really, really want Quark, I'll let you in on my secret ... You can easily make your own! Check below.

Recipe for Cheesecake: Käse-Sahne Torte

Cake Ingredients:

• 4 eggs
• 1 cup granulated sugar
• 2 Tbsp hot water
• 2 cups cake flour
• 1 tsp baking powder

Filling Ingredients:

• 6 Tbsp cold water
• 2 packages Knox gelatin
• 2 cups whipping cream
• 2 cups Greek Yogurt
• 1 lemon, zested and juiced
• ⅔ cup granulated sugar

Cake Instructions:

• Preheat oven to 350°F. Grease a 10-inch springform pan.
• Beat eggs, sugar, and hot water together for about 10 - 15 minutes until frothy.
• Combine the flour and baking powder.
• Gently fold the flour mixture into the egg mixture.
• Gently pour dough into springform pan.
• Bake for about 20 - 30 minutes or until wooden toothpick inserted into centre comes out clean.
• Cool on wire rack.
• Once cake is cold, cut into two layers.

Filling Instructions:

• Place 6 Tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes. 
• In the meantime, whip the whipping cream until stiff peaks form.
• In a separate bowl, mix together Greek yogurt, sugar, lemon zest, and lemon juice.
• Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, remove from heat and let cool slightly.
• Using a mixer, slowly add gelatin to yogurt mixture, stirring constantly.
• Fold whipped cream into yogurt/gelatin mixture.
• Let stand for about 15 minutes (no longer) in fridge to firm up slightly.

Assembly Instructions:

• Place bottom cake layer onto cake plate.
• Lightly grease the ring of springform and place it over the cake to form a 'container' for the cream filling.
• Spoon filling onto cake. Smooth top.
• Place top layer onto filling (if filling is still too soft, wait a bit before placing top cake layer.)
• Cover with plastic wrap and refrigerate at least 4 hours before serving.
• Remove ring and smooth the cream sides if needed.
• Dust with powdered sugar by putting about 1 tsp of powdered sugar into a small sieve and tap gently to let the sugar "snow" onto the cake.
• Makes 12 servings.
• The cake keeps several days in the fridge, but also freezes well for longer storage.

Looks difficult ... really isn't ...

If possible, use an adjustable cake ring for assembling the cake. It's higher than a spring-form pan and is easier to remove at the end. However, a spring-form "ring" works as well.

This is one of those recipes that looks long and complicated. However, if you've made it once, you'll realize that it's really quite easy and rather quick to make. You just need to be organized and give yourself enough time to allow for the final chilling.

Somehow, this recipe for cheese cake makes me think of summertime. It is so cool and refreshing with the lemon "zing" that it's the perfect end to a summer dinner.

Are you wondering why this is called a "recipe for Cheesecake" without any cheese? That's because the traditional cake is make with Quark. Quark is like a cottage cheese, only different. Since Quark is not readily available in places outside of Germany, many alternatives are tried in order to replicate the taste. For this recipe, Greek yogurt works. 

How to make Quark ...

Since I first posted this recipe for cheese cake, I've discovered how to make my own Quark. Easily. Inexpensively. And, now I make it all the time. Get the recipe for it here!

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