Schicht-Käsekuchen: German Layered Cheesecake
This Valentine's-ready German cheesecake dessert has layers of coffee flavored cheesecake topped with a white chocolate mousse. It's the perfect make-ahead dessert for a homemade Valentine's or Galentine's meal.
Servings: 6 servings
Calories: 525kcal
Ingredients
- butter for glasses
- 120 g butter
- 100 g sugar
- 1 teaspoon lemon zest
- 1 pinch salt
- 420 g Wünder creamery coffee quark 3 small tubs of coffee quark
- 3 eggs
- 20 g cornstarch
- 20 g flour
White Chocolate Mousse
- 100 g white chocolate
- 200 ml heavy whipping cream
- 1 tablespoon powdered sugar
- fresh raspberries to fold into the mousse, optional
Garnishes
- fresh raspberries
- chocolate covered espresso beans
- fresh mint
Instructions
Make Cheesecakes
- Bring all ingredients to room temperature. Butter the Weck glasses using a pastry brush. You can of course also use other jars or even mugs.
- Whisk together either by hand or with the help of a mixer the butter, sugar, lemon peel and salt until the batter reaches a smooth consistency, but don’t overwork it.
- Gradually whisk in the egg, making sure it stays a smooth consistency. If the eggs are too cold, it can easily become grainy.
- Mix together the corn starch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark.
- Divide the cheesecake mixture evenly between the 6 jars. The cleanest way to achieve this is by using a decorating bag. You don't need to use a decorating tip. Simply cut off a fairly large hole at the tip of the bag.
- Place the glasses on a metal rack and bake in preheated oven (convection setting) for about 20 to 25 minutes at 320 degrees Fahrenheit or 160 degrees Celsius.
- Remove from oven and let cool at room temperature (2 to 3 hours), then transfer to a fridge .
Make the White Chocolate Mousse
- Using your microwace, in 30 second increments, melt together the white chocolate and about ⅓ of the whipping cream. You want to heat until barely melted, or else the chocolate can easily burn. Allow to bring to room temperature. If the chocolate is warm still, it will melt your whipped cream.
- Beat the remaining, cold whipping cream with 1 tablespoon of powdered sugar. Keep cool until ready to fold together with the chocolate.
- Once the chocolate has cooled, carelfully fold into half of the whipped cream and finally fold in the remaining whipped cream.
- Divide between the cooled cheesecakes (you can also chop up a few fresh raspberries and fold them in as well!). Allow to set up in the fridge for 2 hours or longer.
- One hour before you're ready to eat your cheesecake, remove from the fridge. Garnish with some chocolate covered espresso beans, fresh raspberries and fresh mint.
Nutrition
Calories: 525kcal | Carbohydrates: 37g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 237mg | Potassium: 112mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1114IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg