Recipe for Cheesecake: Käse-Sahne Torte

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Recipe for Cheesecake: Käse-Sahne Torte

This amazing recipe for cheesecake has a no-bake filling nestled between layers of sponge cake.

Instead of the traditional Quark (the 'cheese' in this cake) 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. If you wanted to be authentic, you could make Quark for this.

Servings:

Makes 12 servings

Ingredients:

Cake:

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

Filling:

• 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

Instructions:

Cake:

• 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:

• 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.
• The cake keeps several days in the fridge, but also freezes well for longer storage.

Notes/Hints:

• If possible, use an adjustable cake ring for assembling the cake.
• You can substitute store bought or homemade quark for the Greek yogurt, if you wish.

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