I am on a journey, you could say…. a journey to find the perfect »Rahmkuchen« aka. German Style Cheesecake from my childhood. Some time ago I already published a recipe for a typical »Rahmkuchen« here on the blog. A very delicious cake. Unfortunately, not quite the cake I was looking for, not exactly like the cake I remember from my childhood. Today I give it another try… with a base made with yeast dough.
I love cheesecakes and »cream cakes« like this one here. I am originally from the south of Germany – more precisely from Lake Constance – and these types of cakes are quite popular down there. Every bakery has its own version and they are almost all excellent. One bakery that actually made the best one, in my opinion, was just around the corner from where I lived with my family.
With my first attempt, the »Rahmkuchen 1.0«, I more or less failed to recreate the cake of this bakery. Don’t get me wrong, the cake was not bad. Quite the opposite! It was super tasty… just not how I remembered it to be and how it looked. To change things a bit I decided to use a yeast dough base here – I thought it would be closer to the original… But unfortunately, I was wrong again.
Once again – the result is a super delicious cake, but after a first bite, it was clear that the one I remember was not made with a yeast dough base. I guess I have to try again with a shortcrust pastry and adjust the filling a bit. Should not be that difficult, right?!
One more thing about this cake here… You want to roll out the dough as thin as possible. If it’s too thick it might not bake all the way through. We call that »soggy bottom«. You can avoid that by placing the baking tin in the lower part of the oven so it gets more heat from below… but keeping the base thin is the best way to go here. Also, pull the dough up the sides nicely. Yeast dough is quite elastic and springs back a bit sometimes. You do not want that the filling is spilling over the edge during the baking process.
INGREDIENTS / ZUTATEN
For the dough:
3.4 fl oz. (100ml) milk
1/4 cup (60g) butter
1 1/2 cups (190g) all-purpose flour*
2 tbsp. sugar (fine)*
1 tsp. active dry yeast
For the filling:
14 oz. (400g) heavy cream
7 oz. (200g) Schmand (or crème fraîche)
3.5 oz. (100g) soured cream
2 tsp. vanilla extract*
1/3 cup (40g) cornstarch
3-4 tbsp. sugar (fine)*
For the decoration:
1 tbsp. brown sugar*
1 tsp. ground cinnamon*
Für den Teig:
100ml Milch
60g Butter
190g Mehl (Type 405)*
2 EL Zucker (fein)*
1 TL Trockenhefe
Für die Füllung:
400g Schlagsahne
200g Schmand
100g Saure Sahne
2 TL Vanille Extrakt*
40g Speisestärke
3-4 EL Zucker (fein)*
Für die Dekoration:
1 EL brauner Zucker*
1 TL Zimt*
DIRECTIONS / ZUBEREITUNG
1. For the dough warm the milk, add the butter and let it melt in the milk. Let it cool down again until the mix is only lukewarm (less than 40°C/104°F).
2. Add the flour, sugar, and dry yeast to a large bowl and mix to combine. Add the milk mixture, stir in and knead everything for about 10 minutes until you get a nice and smooth dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes.
3. Preheat the oven to 180°C (350°F). Grease a large round baking tin (26cm) lightly. Roll out the dough on a floured surface to a large circle, transfer to the baking tin and press the to the bottom and sides. Create an edge with a height of at least 2,5cm. Prick the bottom several times with a fork and set aside.
4. For the filling mix the heavy cream, Schmand (or crème fraîche), soured cream, vanilla extract, cornstarch, and sugar in a large bowl. Pour into the prepared tin and bake for about 32-35 minutes. The filling should have set mostly (it can still wobble a bit in the center) – if the top has some color it’s fine. Take it out of the oven.
5. Mix the brown sugar and cinnamon and sprinkle it all over the warm cake. Let it cool down for some time in the baking tin, then remove and let cool down completely on a wire rack.
1. Die Milch für den Teig erwärmen und die Butter darin schmelzen lassen. So weit abkühlen lassen, dass die Mischung nur noch lauwarm ist – die Temperatur sollte unter 40°C liegen.
2. Mehl, Zucker und Trockenhefe in einer großen Schüssel vermischen. Die Milchmischung dazugeben und alles in etwa 10 Minuten zu einem glatten Teig verkneten. Die Schüssel mit einem sauberen Küchentuch abdecken und den Teig für etwa 30 Minuten an einem warmen Ort gehen lassen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine große, runde Backform (26cm) leicht einfetten. Den Teig auf leicht bemehlter Fläche zu einem großen Kreis ausrollen und in die Form legen. Den Teig an den Seiten zu einem etwa 2,5cm (1 inch) hohen Rand andrücken. Den Boden mehrmals mit einer Gabel einstechen und zur Seite stellen.
4. Für die Füllung Sahne, Schmand, saure Sahne, Vanille Extrakt, Stärke und Zucker in einer großen Schüssel verrühren. Die Masse auf dem Teig verteilen und für etwa 32-35 Minuten backen. Die Füllung sollte mehr oder weniger fest sein (es darf noch minimal wobbeln in der Mitte) und die Oberfläche darf auch etwas Farbe bekommen haben. Aus dem Ofen holen.
5. Zucker und Zimt vermischen und gleichmäßig auf dem warmen Kuchen verteilen. Den Rahmkuchen in der Form einige Zeit abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Rahmkuchen aka. German Style Cheesecake
- Prep Time: 00:30
- Cook Time: 00:35
- Total Time: 01:35
- Yield: 1 1x
- Category: Cheesecake
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic German cake from the south: Badischer Rahmkuchen aka. German Style Cheesecake. Super creamy and delicious sweet treat everybody loves at home!
Ingredients
For the dough:
3.4 fl oz. (100ml) milk
1/4 cup (60g) butter
1 1/2 cups (190g) all-purpose flour*
2 tbsp. sugar (fine)*
1 tsp. active dry yeast
For the filling:
14 oz. (400g) heavy cream
7 oz. (200g) Schmand (or crème fraîche)
3.5 oz. (100g) soured cream
2 tsp. vanilla extract*
1/3 cup (40g) cornstarch
3-4 tbsp. sugar (fine)*
For the decoration:
1 tbsp. brown sugar*
1 tsp. ground cinnamon*
Instructions
1. For the dough warm the milk, add the butter and let it melt in the milk. Let it cool down again until the mix is only lukewarm (less than 40°C/104°F).
2. Add the flour, sugar, and dry yeast to a large bowl and mix to combine. Add the milk mixture, stir in and knead everything for about 10 minutes until you get a nice and smooth dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30 minutes.
3. Preheat the oven to 180°C (350°F). Grease a large round baking tin (26cm) lightly. Roll out the dough on a floured surface to a large circle, transfer to the baking tin and press the to the bottom and sides. Create an edge with a height of at least 2,5cm. Prick the bottom several times with a fork and set aside.
4. For the filling mix the heavy cream, Schmand (or crème fraîche), soured cream, vanilla extract, cornstarch, and sugar in a large bowl. Pour into the prepared tin and bake for about 32-35 minutes. The filling should have set mostly (it can still wobble a bit in the center) – if the top has some color it’s fine. Take it out of the oven.
5. Mix the brown sugar and cinnamon and sprinkle it all over the warm cake. Let it cool down for some time in the baking tin, then remove and let cool down completely on a wire rack.
Notes
Enjoy baking!
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