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.
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.
Epcot Bavarian Cheesecake
- 9 Inch Springform pan, electric mixer, 9 inch cake pans
- 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
- 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