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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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German style Cheese Kuchen

January 25, 2019 by Pilar Hernandez

Versión en español

German style Cheese Kuchen

Enjoy this traditional Chilean recipe German-style Cheese Kuchen.

October, November, and December is holiday time in the USA. In October we have Halloween, we love it, but another very important holiday for us it Día de los Muertos, in Chile families usually go to the cemetery to visit the dead. My family did, we went with my grandparents to visit the grave of my great-grandparents and my Uncle Ricardo. The cemetery that day was a small city full of ice cream carts, juices, and candy aplenty, and many, many flowers.

Today living in the USA is a day of nostalgia, I have no cemetery to visit, but I try to make it a day to talk to my daughters about my gone grandmother. Speaking of nostalgia, something Chileans who live away yearn for is quesillo, an immature cheese made only with fresh milk, rennet, and salt. It’s like eating a milk flan. Quesillo is eaten with toast, in salads, as filling for tomatoes or just on crackers.

Recipe first published in October, 2014.
German style Cheese Kuchen

Visit our collection of Chilean recipes here.

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German style Cheese Kuchen

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A fantastic variation on cheesecake.

  • Total Time: 2 hours
  • Yield: 12

Ingredients

  • 1/4 cup raisins
  • 1 teaspoon grated lemon
  • 1 1/4 cup all-purpose flour
  • 100 grams cold unsalted butter
  • 5 eggs, separated
  • 1 tablespoon powdered sugar
  • pinch of salt
  • 2–3 tablespoons ice water
  • 1 Panela cheese 280 grams or Farmers Cheese or Cottage cheese well-drained (in Chile Quesillo)
  • 1 cup table cream Mexicana or Heavy Whipping Cream (Chile cream or ricotta)
  • 1 cup of sugar
  • 3 tablespoons cornstarch

Instructions

  1. Preheat oven to 350F or 180C.
  2. Place the raisins and lemon zest in a small bowl, cover with boiling water, let them soak for 10 minutes.
  3. In food processor place: flour, powdered sugar, diced butter, 1 egg yolk, a pinch of salt. Process until like sand. While processing adds the ice water a tablespoon at a time until a dough forms.
  4. Butter a 9″ springform. Cover bottom of the springform with the dough. Refrigerate while preparing the filling.
  5. In the same food processor bowl (no need to wash) place: crumbled Panela cheese, cream, sugar, 4 egg yolks, and cornstarch. Process until a smooth, 1-2 minute.
  6. Beat the 5 egg whites with a pinch of salt until soft peaks form.
  7. Mix the cheese batter with the egg whites with soft movements.
  8. Drain the raisins and place them well distributed on top of the dough.
  9. Pour the filling and bake for 75-80 minutes, until golden and a stick buried in the center will come out clean. It is still going to jiggle a little in the middle. If it’s browning too fast, cover with foil and continue baking.

Notes

This recipe was part of a compensated campaign in collaboration with Cacique and Latina Bloggers Connect.

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Cheesecake
  • Method: Oven-baked
  • Cuisine: Chilean

Keywords: German style cheesecake, kuchen de huesillo

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German style Cheese Kuchen


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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Cakes & Bakes, Chilean recipes, Pies, Sweet treats

About Pilar Hernandez

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  1. Rob Thornton

    September 28, 2019 at 12:52 pm

    Just made this for our breakfast- fanatically easy, and perfectly balanced. Thank you for a well laid out recipe and for sharing your memories.

    Reply
    • Pilar Hernandez

      September 28, 2019 at 1:01 pm

      Thanks, Rob. I will never serve this for breakfast, but now I’m thinking why not? Thanks for coming back to comment.

      Reply
  2. Emma

    January 24, 2021 at 11:26 pm

    Hola voy ha probar tu receta quería saber si has probado hacer empanadas gluten free? Y si la puedes compartir Gracias que tengas un lindo día.

    Reply
    • Pilar Hernandez

      January 25, 2021 at 2:12 pm

      No, no tengo experiencia con harinas de reemplazo, lo siento.

      Reply

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