I'd like to say I baked this Bavarian Cheesecake, but the truth is I purchased it from the Biergarten Restaurant in Epcot's Germany pavilion. It's the real thing! We're finishing up a short trip to Disney World where we celebrated the last few days of summer break and Fuzz's birthday. I can't wait to get home and bake this.
Bavarian Cheesecake
I usually associate German cakes with Black Forest rather than cheesecake, so it was a nice surprise to find out that Germany specializes in it. The Bavarian style filling is not quite as dense as other cheesecakes, not-too-sweet, and nestled between two layers of very light sponge cake that's been dusted with a thick layer of feather-light powdered sugar. They must have sifted it a hundred times.
Here's a link to the recipe if you want to try it. I will update if I try the recipe.
Update: Here's an adapted version of the Biergarten cheesecake recently released in a Disney cookbook. It's a little different from the recipe in the link, but only slightly. I'll post another photo when I get around to trying it.
Recipe
Epcot Bavarian Cheesecake
Equipment
- 9 Inch Springform pan, electric mixer, 9 inch cake pans
Ingredients
Sponge Cake
- 4 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream Cheese Filling
- 1 (.25 oz) packet of gelatin
- ¼ cup water
- 1 ½ cups cream
- 12 oz of softened cream cheese
- 2 egg yolks
- ½ cup sugar
- 1 cup sour cream
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F. Line two 9 inch round cake pans with parchment paper and spray with cooking spray.
- Separate the eggs and put the whites in one mixing bowl and the yolks in another. With an electric mixer, beat the egg whites until soft peaks begin to form.
- Beat the egg yolks, sugar and vanilla until thick and yellow, scraping sides of bowl. Beat the baking powder and salt into the egg yolk mixture, then add flour ¼ cup at a time, stirring by hand until well mixed.
- Fold egg whites into egg yolk mixture until evenly blended. Divide between the two pans and bake for about 10 minutes. Let cool completely.
- To make the filling, soften the gelatin in ¼ cup of water and set aside.
- Beat the cream until stiff peaks just start to form, then set aside.
- In another bowl, beat the cream cheese, egg yolks sugar, sour cream and lemon juice until smooth. Fold in the whipped cream, then fold in the gelatin.
- Assemble. Line a 9 inch springform pan with parchment. Remove one of the sponge cakes from its pan and set in the springform. Pour the cheese filling over the cake layer, then remove second cake layer from pan and set on top.
- Chill for several hours or until filling has set. Release sides of springform and dust with confectioners' sugar
Anna says
Good luck! I haven't tried it yet so I'm anxious to hear how the recipe works.
Hannah says
Google said farmers cheese is the same, I found Wisconsin farmers cheese at Kroger, it was pretty solid, so I cut it up and put it in the microwave to soften it and then I crushed it up with my hand, probably should have done more crushing because I still had a difficult time mixing it till smooth. Some of the filling I ended up not using because of this. Not sure if I'm supposed to let it set over night in the fridge or on the counter. I put it in the fridge because it's cheese, milk, and eggs. Let me know if this is wrong. Will post again after tomorrow and I actually try it. I hope it's ok.
Anna says
Hi Shannon,
Good luck! Let me know if you try it. I still haven't made it because I always forget to buy the special cheese.
Shannon says
Thanks for posting this recipe. We went & ate at this restaurant at Epcot a few years back & I absolutely loved this dessert. Just wasn't sure what it was. Now instead of wishing I was eating this, I can now bake one. Thanks again.
Anna says
Tim, thanks for asking! No, I haven't found any yet. I haven't gone to any specialty stores, though.
Tim says
Any look finding a suitable sub for the bakers cheese?
Robyn says
The cheesecake (Käsekuchen) I was familiar with in Germany seemed much lighter than American cheesecake and used Quark instead of cream cheese, I think. Maybe cream cheese + baker's cheese makes a passable substitute? I'll be watching to see how yours comes out!
Anonymous says
The cheesecake (Käsekuchen) I was familiar with in Germany seemed much lighter than American cheesecake and used Quark instead of cream cheese, I think. Maybe cream cheese + baker's cheese makes a passable substitute? I'll be watching to see how yours comes out!
Anna says
Thanks for the information, Suz.
By the way, while in "Germany" I noticed Jean Anderson German cookbook for sale. If you are a Jean Anderson fan, here's the link. I don't know much about German cooking, but Jean Anderson is an excellent writer and teacher.
http://www.amazon.com/The-New-German-Cookbook-Contemporary/dp/0060162023/ref=sr_1_1?ie=UTF8&qid=1345897059&sr=8-1&keywords=jean+anderson+german+cookbook
Suz says
While Germans do indeed specialise in cheesecakes, they would never use cream cheese or sour cream in it. In Germany, we differentiate beween Käsekuchen, which is a completely baked cake with a pastry crust and a curd filling, and Käsesahnekuchen, which sports a spongecake top and base and is filled with a mixture of curd and cream (not heavy cream, though), then chilled. Also: Raisins! Yum!
Amy @ What Jew Wanna Eat says
Epcot is my favorite! This cake looks unique- I like it.
Anna says
Lisa, the recipe is on the link so you CAN make it.
Beth, the powdered sugar was similar to some I bought while in Italy. So it must be some special type of extra light powdered sugar. I'm glad you noticed it, too.
Martha, I'll probably use whole milk ricotta or pureed cottage cheese. I need to do a little research, but I have a feeling the special cheese helped make the filling light.
Lisa @ Snappy Gourmet says
oh yum, that looks incredible! Wish you did make it so I could have the recipe. 🙂 Hope you're having fun in FL!!!
Cookie Sleuth says
What a fun dish to try! I look forward to seeing your creation. Safe travels!
beth says
Lucky you to be enjoying EPCOT! Happy Birthday to Fuzz!!! Will she also be getting one of those extra special birthday cakes that you make for her each year? I LOVE the Biergarten cheesecake, and the powdered sugar they top it with. I wonder if they use a special powdered sugar because I remember it tasting a bit different than what I use at home. Maybe a bit less sweet or maybe it's just the sifting? Anyway.... Enjoy your trip!!
beth
Darlene says
Thanks for the info Martha.
Martha in KS says
Looks like Baker's cheese isn't available except in Wisconsin. It's a dry curded low-fat cheese. Anna, what are you going to use instead - maybe homemade ricotta?
Holiday Baker Man says
I love to get inspired by things I see when I am out!
Darlene says
Oh, that filling looks divine. I have to check the internet though to see what Baker's cheese is. From the looks of the final product, it must be something scrumptious!
Carol says
Yum! Can't wait for a recipe. We are in Ocean City now and will be heading back home tonight or in the morning. I can't wait to get home and get some baking in.
Tara @ Chip Chip Hooray says
I love Epcot! What a great birthday / end-of-summer trip. 🙂