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.

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.

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