Bavarian Cheesecake at Biergarten in EPCOT

Let the sweet magic happen with this rich Bavarian Cheesecake fashioned after the one at Disney’s EPCOT Center. It’s totally worth the effort!
Photo by Martha H.
Adapted from magicalrecipes.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from magicalrecipes.net

Ingredients

  • Vanilla Sponge Cake:

  • 3/4

    cup all-purpose flour

  • 3/4

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 4

    eggs, separated

  • 3/4

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • Cheesecake Filling:

  • 12

    ounces heavy cream

  • 6

    ounces cream cheese

  • 6

    ounces baker's cheese

  • 2

    egg yolks

  • 1

    ounce lemon juice

  • 1/2

    cup granulated sugar

  • 8

    ounces sour cream

  • 1/2

    ounce gelatin

  • 2

    ounces water

  • Powdered sugar for dusting

Directions

Vanilla Sponge Cake: Preheat oven to 375°F. Sift together the flour, baking powder, and salt. In a separate bowl, add the egg yolks and sugar beat until light and creamy. Add vanilla extract. Gradually add the flour mixture to the egg mixture. Beat until smooth. Whip the egg whites until stiff, but not dry. Gently fold whipped egg whites into the cake batter. Pour into two greased and lined 8 inch round cake pans. Bake 10 to 12 minutes. Cheesecake Filling: Whip heavy cream until soft peaks form. Set aside. In a separate bowl, Mix together cream cheese, baker's cheese, egg yolks, lemon juice and granulated sugar until smooth. Add sour cream and mix until smooth. Gently add whipped cream to cheese mixture, being careful not to over whip. Dissolve gelatin in water over a double boiler until the mixture is clear, stirring very gently. Be careful not to whip the gelatin so it does not get air bubbles in it. Add the gelatin mixture to the cheese mixture and fold quickly with a mixer on medium speed, adding it from the edge of the bowl, being careful not to get the gelatin on the mixer or the side of the bowl so as to prevent lumping. In an 8 inch springform pan, place one vanilla sponge cake smooth side down. Immediately pour cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight. Remove the cake from the springform pan. Sprinkle the top of the cake with powdered sugar.

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