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Cherry Cheese Cake (Kasekuchen) Recipe

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This recipe for Cherry Cheese Cake (Kasekuchen), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:
 

Crust


Ingredients:  
Ingredients:  
1 cup sifted flour
2 Tbsp. sugar
¼ tsp. salt
¼ cup butter, softened
1 egg, slightly beaten

Directions:
Directions:
Sift together flour, sugar, and salt. Make well in center of mixture and add butter and egg and work well to a creamy mixture, quickly and thoroughly stir flour and butter/egg mixture together. Shape dough into a ball and wrap in waxed paper. Set in refrigerator to chill about 2 hours.

Put dough out on lightly floured surface and flatten. Roll from center to edge into a round about ¼ inch thick. With a knife or spatula, loosen pastry from surface whenever sticking occurs; lift pastry slightly and sprinkle flour under it. With spatula, loosen pastry from board and fold it in half then in quarters. Gently lay it in springform pan and unfold pastry without stretching, fitting it to bottom of pan only. Bake at 450 degrees for 10 minutes. Set aside on cooling rack to cool.
 

Filling


Ingredients:  
Ingredients:  
2 ¼ cup whole blanched almonds (about 12 ounces)
1 - #2 can pitted red sour cherries
1 lb. cottage cheese, drained over cheese cloth and coffee filter
1 cup butter
2 tsp. grated lemon peel
1 ¾ cup sugar, divided
7 eggs, divided

Confectioner’s Sugar (sifted), optional

Directions:
Directions:
Grate and set aside blanched almonds (about 5 ½ cups, grated). Set aside to drain thoroughly the canned cherries. Force the cottage cheese through a sieve or food mill place in a bowl and set aside. Cream together the butter and lemon peel, gradually adding 1 cup sugar, creaming until fluffy after each addition. In a separate bowl, beat egg yolks until thick and lemon-colored. Add the beaten egg yolks in thirds to the creamed sugar mixture, beating thoroughly after each addition. Beat in the cheese and the grated almonds. Set aside.

Lightly butter the sides of the springform pan. Using a clean bowl and beaters, beat the egg whites until frothy. Gradually add ¾ cup sugar, beating well after each addition. Continue beating until rounded peaks are formed. Gently fold into the cheese mixture. Arrange the well-drained cherries in an even layer over the cooled crust. Gently turn the cheese mixture into the pan; spread evenly.

Bake at 300 degrees for about 1 ½ hours. Turn off oven and let stand in oven for one additional hour. Remove to cooling rack to cool completely (about 4 hours).

Set in refrigerator to chill. Carefully run a spatula around the inside of the pan from top to bottom to loosen cake. Remove side of pan. If desired, sprinkle edges of cheese cake with sifted confectioner’s sugar.

Makes 16 servings.

Personal Notes:
Personal Notes:
Gourmet Club – German Dinner, November 19, 1977

 

 

 

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