German Recipes: Cheese Cake and Rote Gruetze

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German Cheesecake

Ingredients and preparation

Cheese Cake

Preheat your oven to 160 degrees.
For the dough layer:
  • 65 gr butter
  • 60 gr sugar
  • 1 egg
  • 150 gr flour
  • 2 teaspoon of baking powder
Mix all the ingredients with your hands and obtain a nice dough. Let it stay in the fridge for 20 min-½ hour.
In the meantime prepare the filling:
  • 4 eggs
  • 200 gr sugar
  • zest of 1 lemon
  • 1 package of instant vanilla pudding (e.g. Dr. Oetker)
  • 2 tablespoon  starch
  • 1 teaspoon baking powder
  • 750 gr. Yoghurt
Beat the eggs very well and add the other ingredients successively.
Brush a spring form pan with butter or lay it out with baking paper.
Roll out the dough and spread it into the spring form, forming a rim on the sides (so that the filling doesn’t pour out).
Pour in the filling and place the spring form immediately in the oven.
Bake for 60-80 min, never opening the ovens door! Let the cake cool down in the oven (best over night). Remove the spring form ring from the cake.
You can spread some red jam or berries on top of the cake if you wish.

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Rote Gruetze – Red berry pudding

rote gruetze


(serves 4)

1 jars of sour cherries
1 packs of frozen berries
2 tbsp of sugar or more
2 sachets of cake glaze (Tortenguss Dr. Oetker) in NL you can buy it under the name of “taartina”
Pour a small amount of cherry juice into a bowl and mix with the sugar and the sachets of taartina.
Bring the cherries with the remaining liquid and the berries to boil and add the mixture and let it boil for another 2 min.  Pour into a bowl and put it into the fridge to cool down.


Vanilla Sauce (serves 4)

3 egg yolks
2 tbsp sugar
2 tbsp vanilla sugar
1 tbsp starch
375 ml milk
1 vanilla pods (scrap vanilla mark out first)
Mix egg yolks, sugar, vanilla sugar and starch into a smooth crème. Whisk in the milk and the vanilla mark. Add the vanilla pods and bring to the boil (low heat) stirring constantly until the sauce starts to set. The sauce should not boil. Once it is ready remove the vanilla pod.
You need to start with the “Rote Gruetze” first and only make the sauce shortly before serving.
Cold Gruetze will be served with warm vanilla sauce.