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Badischer Rahmkuchen (Baden-Style Cheesecake) and Triberg

24 March, 2016 by Tara 17 Comments

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A recipe for Badischer Rahmkuchen (Baden-Style Cheesecake) for #SixteenCheesecakes!

A slice of Badischer Rahmkuchen (Baden-Style Cheesecake) topped with blueberries and mint

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.

It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

#SixteenCheesecakes

  • OLIVE You Cheesecake from Culinary Adventures with Camilla
  • Banana Cream Cheesecake from Making Miracles
  • Individual Grasshopper Cheesecakes from A Day in the Life on the Farm
  • Lemon Cheesecake Bars from An Affair from the Heart
  • Cookies and Cream Cheesecake from A Kitchen Hoor’s Adventures
  • Salted Caramel Chocolate Chip Cheesecakes from Cookaholic Wife
  • Carrot Cake Cheesecake from Things I Make (for Dinner)
  • Root Beer Float Cheesecake from Cindy’s Recipes and Writings
  • Blueberry Cheesecake with Gingerbread Crust from Amy’s Cooking Adventures
  • Copycat Carrot Cake Cheesecake from 2 Cookin’ Mamas
  • Deconstructed Nutella Cheesecake from Little Bit of Everything
  • Meyer Lemon Chèvre Cream Pie from Eliot’s Eats
  • London Fog Cheesecake from Jane’s Adventures in Dinner
  • Oreo Cheesecake Chocolate Cake from Making Memories with Your Kids
  • Cranberry-Partridge Berry Cheesecake Tarts from Sid’s Sea Palm Cooking
  • Chocolate Covered Cheesecake Pops from Pink Cake Plate

#SixteenCheesecakes logo with wedding photos- hosted by Culinary Adventures with Camilla

For the event, I made Badischer Rahmkuchen. This cheesecake comes from the Baden-Württemberg region of Germany and is not technically a “cheese” cake, but a cream cake made from sour cream, schmand (can substitute with creme fraiche), heavy cream, and eggs.

I only came across this cheesecake once in Germany. I spent a weekend in the Schwarzwald (Black Forest) visiting the town of Triberg with my family. Much to my surprise/delight, Badischer Rahmkuchen was a part of the breakfast spread at the hotel one morning. Twenty-one year old me thought having cheesecake for breakfast was the best thing ever. It was creamy and delicious, but a bit lighter and not as (sometimes) overwhelmingly sweet as the American version. Unfortunately, I had the cheesecake before my borderline-obsessive food photography began so there is no photographical evidence, but I did manage to take a few pictures of Triberg and the surrounding area.

Triberg

Schwarzwald photos in the hills- sign of Simonswäldertal, Drei-Täler-Blick

Such a beautiful area on the drive through the Black Forest to Triberg

Simonswäldertal (home to a popular hiking trail)

Drei-Täler-Blick (Three Valley View)

River with rocks leading to the town of Triberg

Triberg is a small town in Baden-Württemberg in southwest Germany. It is a popular tourist destination thanks to the Triberger Wasserfälle (Triberg Waterfall), one of the highest waterfalls in Germany. Triberg is also home to the Black Forest Museum and plenty of Cuckoo Clocks.

Buildings in Triberg with paintings on the side of trees and flower boxes in the windows

I always love the paintings on the walls and attention to detail such as the window boxes with beautiful flowers among many of the buildings.

Photo of my dad and I in front of flowers

Wooden statue of a squirrel

Waterfall in Triberg

The Triberger Wasserfälle (Triberg Waterfall) is a 163 meter (535 foot) drop over 7 cascades along the Gutach River. Technically, the Röthbachfall is higher at 470 meters (1542 feet), but the one in Triberg is generally listed as the highest since it is more accessible and popular with tourists.

Forest filled with trees and a wooden bridge over a river

View from near the top of the cascades

Badischer Rahmkuchen (Baden-Style Cheesecake)

Badischer Rahmkuchen (Baden-Style Cheesecake) on a plate topped with blueberries

The Badischer Rahmkuchen has a creamy consistency without the need of a waterbath. This version has a pie crust-like base, but I have also seen other recipes use a yeast dough.

Mix the filling ingredients just until combined. Don’t beat in too much air or the cake will be more likely to fall. After pouring the filling into the prepared crust and pan, bake it in the oven just until set. The center should still wiggle a little. One of the tricks to cheesecakes that I am often too impatient for is to let the cake slowly come to room temperature. You want to avoid major temperature shocks. Leave it in the turned-off oven for 10 minutes before opening the door slightly and allow to rest for about 30 minutes. Let sit on the wire rack until room temperature before transferring to the refrigerator for up to a day. Bring to room temperature before serving.

Schmand (Smetana) is a light sour cream product popular in Central and Eastern Europe. I have not been able to find it locally, so I used creme fraîche. Don’t have creme fraîche available either? It is actually easy to make your own by adding 2 tablespoons cultured buttermilk to 1 cup heavy cream and allowing it to sit at room temperature for a day before refrigerating.

I topped the cake with a sprinkling of powdered sugar, but cinnamon sugar is also very popular.

Looking for more cheesecake recipes?

Try my Cinnamon Roll Cheesecake, Strawberry Cheesecake Dip, and Creme Brulee Cheesecake Bars.

Badischer Rahmkuchen (Baden-Style Cheesecake) on a wooden board topped with powdered sugar

Badischer Rahmkuchen (Baden-Style Cheesecake) Recipe

Adapted from Bake to the Roots

Print Pin

Badischer Rahmkuchen (Baden-Style Cheesecake)

A recipe for Badischer Rahmkuchen (Baden-Style Cheesecake) for #SixteenCheesecakes
Course Dessert
Cuisine German
Keyword cheesecake, dessert, German, Germany
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time: 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings 1 Cheesecake

Ingredients

Crust:

  • 200 grams (~1 1/2 cups) all purpose flour
  • 70 grams  (1/2 cup plus 2 tablespoons) powdered sugar
  • Pinch salt
  • 8 tablespoons (110 grams) unsalted butter chilled
  • 1 egg
  • 1 tablespoon water

Filling:

  • 400 grams (1 3/4 cups) sour cream
  • 200 grams (3/4 cup) schmand or creme fraiche
  • 200 mL (7 fl oz) heavy cream
  • 3 eggs
  • 40 grams (5 tablespoons) cornstarch
  • 100 grams (1/2 cup) granulated sugar
  • 2 teaspoons vanilla extract

Topping:

  • Powdered Sugar or Cinnamon Sugar

Instructions

To make the crust:

  • In a medium bowl, combine the flour, powdered sugar, and salt. Dice the chilled butter and cut it into the mixture using a dough blade, forks, or your fingers until coarse and no pieces are larger than a pea. Mix in the egg to form a smooth dough and, if needed, add the water to help bring it together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • Preheat oven to 350˚F (180˚C) and line a 10 inch springform pan with parchment. Grease the bottom and sides with butter.
  • On a lightly floured surface, roll the chilled dough into a circle large enough to cover the bottom and about 1 1/2 inches (3 cm) up the sides, about 1/4 inch thick. Place evenly into the pan, pressing the dough into the edges and evenly around the sides. Prick the bottom a few times with a fork.

To make the filling:

  • In a large bowl, mix together the sour cream, schmand or creme fraiche, heavy cream, eggs, cornstarch, granulated sugar, and vanilla extract until just combined and smooth. Pour into the prepared crust and pan. Bake in preheated oven until set with the center slightly wiggly and the top golden, 40-45 minutes. Turn off the oven, but leave the door closed for 10 minutes. Open the door slightly and allow to rest for another 30 minutes before removing to a wire rack to cool to room temperature.
  • Serve at room temperature or cover and refrigerate until ready to serve.
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Filed Under: Desserts, European, Travel Tagged With: baden, cake, cheesecake, dessert, europe, European, german, germany, pie, rahmkuchen, schwarzwald, sour cream, travel, triberg

Previous Post: « Carrot Cheddar Crackers
Next Post: Breakfast Burritos »

Reader Interactions

Comments

  1. Camilla @ Culinary Adventures

    24 March, 2016 at 2:03 am

    Tara, thanks for joining me again this year. And thanks, so much, for making such a delicious cheesecake. I can’t wait to try it.

    Reply
  2. Wendy, A Day in the Life on the Farm

    24 March, 2016 at 9:22 am

    What a wonderful trip Tara, thanks for sharing it with us along with this marvelous recipe.

    Reply
  3. April

    24 March, 2016 at 10:03 am

    This looks like it’s really creamy, my kind of cheesecake Thanks for sharing your photos of Germany too. I have a cousin who lives there, and she loves it. Now I can see why, it’s beautiful there!

    Reply
  4. Rebekah @ Making Miracles

    24 March, 2016 at 10:09 am

    This looks so incredibly creamy! What a gorgeous choice to share today – love the pictures from your trip too!!

    Reply
  5. Cindy Kerschner

    24 March, 2016 at 6:31 pm

    Wow so creamy! Thanks for the history on the cake!

    Reply
  6. Lauren

    24 March, 2016 at 10:16 pm

    Gorgeous scenery! So jealous! I must say I do love the Highlander that’s hidden in the very first photo… They such beautiful creatures.
    As far as the “cheese” cake… looks and sounds delic! I myself would indulge on it for breakfast as well! 🙂

    Reply
  7. Amy | Amy's Cooking Adventures

    24 March, 2016 at 10:36 pm

    Beautiful! And what an amazing inspiration! I think I’d love this!

    Reply
  8. Marc

    25 March, 2016 at 7:03 am

    Really nice story and the cake looks awesome! 🙂
    Cheers from Germany!
    Marc

    Reply
  9. Laura Dembowski

    25 March, 2016 at 3:51 pm

    Those photos are beautiful! As is your cheesecake. I love how unique it is.

    Reply
  10. Debra Eliotseats

    25 March, 2016 at 4:59 pm

    I love the sounds of this! Love the revisited photos from that journey where you discovered this breakfast dessert, too. Thanks for sharing. Pinning for later!

    Reply
  11. Julie

    26 March, 2016 at 9:55 am

    Beautiful cheesecake and photos!

    Reply
  12. Sarah

    26 March, 2016 at 6:59 pm

    Beautiful! Frankly, my 42 year-old self would not be above cheesecake for breakfast.

    Reply
  13. Cookaholic Wife

    27 March, 2016 at 9:45 am

    Cheesecake for breakfast is acceptable at any age! Beautiful pictures and an even prettier cake!

    Reply
  14. Michaela Kenkel

    29 March, 2016 at 9:33 pm

    What a beautiful cheesecake! Love your photography so much!! you are really talented!! I need to spend some serious time browsing your blog! 🙂

    Reply
  15. Laura Petersen

    2 April, 2016 at 12:11 am

    This looks delicious!

    Reply
  16. Thalia @ butter and brioche

    9 April, 2016 at 5:20 pm

    Lovely photos! I swear you can never go wrong with a good cheesecake. One of my favourite desserts.

    Reply
  17. Lauren @ Sew You Think You Can Cook

    22 April, 2016 at 9:56 am

    Yum yum yum!

    Reply

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