Americanized Cheesecake à la Granny

cheesecake

GBC and the americanized cheesecake à la Granny

 

Today, I have something very special for you: cheesecake à la Granny. This is one of our family recipes. The attentive reader of Ginger by Choice knows that I’m a huge fan of them. It’s just so much fun to become a part of those traditions. And it’s even more fun to learn about them with those who are famous for making them.

Well, and that’s exactly the case when it comes to my grandmother’s cheesecake which is not to be mistaken for the typical American cheesecake. She has taught me her recipe (thank you, Granny!) on my last visit to Germany. Our baking day was genuinely wonderful: my Grandma lovingly prepared everything, then the two of us were busy in the kitchen and afterwards I went for a quick hike in the woods with my granddad (which he still does every day and he’s over 80 now!). Later we had lunch together and, of course, a delicious slice of cheesecake.

 

cheesecake

The best Granny and her cheesecake crust

 

Back in Tennessee, I wanted to try the recipe with her tips and tricks as soon as possible. Would I be able to make a cheesecake that would be as delicious and fluffy as my Granny’s? Spoiler alert: I managed to do so although I had to take a few detours. The big hurdle is that some German ingredients are not as easily available here. I’m talking about quark (a curd cheese), vanilla custard powder (which we Germans call pudding powder, not custard powder) and Margarine (probably the German word for vegetable oil spread). Thanks to a vegan dinner we prepared for friends a couple of months ago, I still had in mind that there was a vegetable oil spread in the fridge next to the butter. Without much research, I went for it and was intuitively correct. So, I just had to think about how to deal with the quark-custard powder situation. Quark can be found here, but the consistency isn’t perfect. I needed to find a replacement which would create the right feeling on the tongue later on. I found one that fits wonderfully: a yogurt that is prepared in the style of the Icelandic skyr. After a cheesecake test eating (one with and one without the powder) I concluded that I could leave out the vanilla custard powder. With a little more vanilla sugar in the cream, you (almost) cannot taste the difference.

 

cheesecake

Granny’s original cheesecake

 

I’m really happy to share this great, although slightly Americanized Cheesecake à la Granny with you. Let me know how you like it and which of your family recipes you would like to learn, explore and cook or bake yourself.

 

cheesecake

Americanized cheesecake on a plate

 

INGREDIENTS

30 min prep time + 60 min bake time

Springform cake pan 10“

CRUST

1 cups bread flour

1/4 cup sugar

1 egg

1/2 tsp baking powder

2.75 oz vegetable oil spread

CREAM

2 oz vegetable oil spread

3/4 cup sugar

1 tbsp vanilla sugar

4 eggs

15.9 oz yogurt (Iceland style skyr)

1 tsp lemon juice

1 pinch of salt

 

PREPARATION

Separate four eggs and set the yolks aside. Beat the egg whites with a pinch of salt until stiff.

For the crust, mix 2.75 oz of vegetable oil spread with 1/4 cup of sugar and one egg until the sugar has dissolved. Add the baking powder to the flour, sift over the sugar-vegetable oil spread mixture and stir well.

Cover the bottom of your cake pan with parchment paper. Fill in the finished dough and smooth as much as possible. Press the dough slightly against the edges to create a border for the cream.

Preheat the oven to 360 °F.

For the cream, put the yolks into the bowl you’ve used for the crust. Add the rest of the vegetable oil spread, the sugar and the vanilla sugar. Mix the ingredients until the sugar has dissolved. Stir in the yogurt and the lemon juice. Finally, fold the egg whites in carefully.

Spread the cream on the crust and bake for 60 minutes in the preheated oven. Let your cheesecake cool for 10 minutes on a rack. Use a knife to loosen the edges and remove the ring slowly. Thanks to the parchment paper, the bottom of the pan can easily be pulled out from under the cake.

Cheesecake lasts for three to four days in the refrigerator (information, as always, without guarantee). In my opinion, it tastes best after a day or two.

 

Americanized Cheesecake à la Granny

06/19/2018
: for a Springform cake pan 10“
: easy

By:

Ingredients
  • CRUST
  • 1 cups bread flour
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp baking powder
  • 2.75 oz vegetable oil spread
  • CREAM
  • 2 oz vegetable oil spread
  • 3/4 cup sugar
  • 1 tbsp vanilla sugar
  • 4 eggs
  • 15.9 oz yogurt (Iceland style skyr)
  • 1 tsp lemon juice
  • 1 pinch of salt
Directions
  • Step 1 Separate four eggs and set the yolks aside. Beat the egg whites with a pinch of salt until stiff.
  • Step 2 For the crust, mix 2.75 oz of vegetable oil spread with 1/4 cup of sugar and one egg until the sugar has dissolved. Add the baking powder to the flour, sift over the sugar-vegetable oil spread mixture and stir well.
  • Step 3 Cover the bottom of your cake pan with parchment paper. Fill in the finished dough and smooth as much as possible. Press the dough slightly against the edges to create a border for the cream.
  • Step 4 Preheat the oven to 360 °F.
  • Step 5 For the cream, put the yolks into the bowl you’ve used for the crust. Add the rest of the vegetable oil spread, the sugar and the vanilla sugar. Mix the ingredients until the sugar has dissolved. Stir in the yogurt and the lemon juice. Finally, fold the egg whites in carefully.
  • Step 6 Spread the cream on the crust and bake for 60 minutes in the preheated oven. Let your cheesecake cool for 10 minutes on a rack. Use a knife to loosen the edges and remove the ring slowly. Thanks to the parchment paper, the bottom of the pan can easily be pulled out from under the cake.
  • Step 7 Cheesecake lasts for three to four days in the refrigerator (information, as always, without guarantee). In my opinion, it tastes best after a day or two.

Related Posts

Fall Farm Dinner at Lacewing Farms

Fall Farm Dinner at Lacewing Farms

I love going to weekly markets. The atmosphere is pleasantly slowed down. The vendors take their time for their customers, talk with them about their products, the saison and recommend ways of preparing. That’s why it was clear to me that we will go to […]

An Italian Classic: Pesto alla Genovese

An Italian Classic: Pesto alla Genovese

I gave away a complete basil bush on Saturday. I took a pair of scissors, cut off the plant, and handed the bush to my friend. This way I could make sure that my babies, whom I took care of for so long, would be […]



2 thoughts on “Americanized Cheesecake à la Granny”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.