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German style Cheese Kuchen

A fantastic variation on cheesecake.

  • Total Time: 2 hours
  • Yield: 12 1x


  • 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
  • 23 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


  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.


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