Classic German cheesecake

Classic German cheesecake

Based on 73 ratings

Difficulty

Medium 👍

Preparation

45 min

Baking

75 min

Resting

100 min

Ingredients

2Servings
38⅓ g
flour
tsp
baking powder
45⅞ g
sugar (divided)
tsp
salt
33⅓ g
butter (divided)
eggs (divided)
kg
cream cheese (low-fat)
6⅔ g
starch
tsp
vanilla extract
tsp
lemon juice
butter for greasing
flour for dusting
MetricImperial

Utensils

bowl, dough scraper, knife, springform pan, parchment paper, pastry wheel(optional), rolling pin, oven, whisk, small saucepan, stand mixer or hand mixer with beaters, 2 large mixing bowls, cooling rack, aluminum foil

How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

homemade-vanilla-extract

Homemade vanilla extract

how-to-beat-egg-whites

How to beat egg whites

how-to-fit-dough-into-a-pie-dish

How to fit dough into a pie dish

Nutrition per serving

Cal500
Fat30 g
Protein13 g
Carb43 g
  • Step 1/4

    Add flour, baking powder, sugar, and salt to a large mixing bowl and stir to combine. Cut cold butter into cubes and work into flour mixture with dough scraper until butter is divided into pea-sized pieces. Add egg and continue mixing, bringing dough together using your hands. Form into a disc and wrap tightly in plastic wrap. Leave to chill for approx. 30 min. in the refrigerator.
    • 38⅓ g flour
    • tsp baking powder
    • 12½ g sugar
    • tsp salt
    • 20 g butter (cold)
    • egg
    • bowl
    • dough scraper
    • knife

    Add flour, baking powder, sugar, and salt to a large mixing bowl and stir to combine. Cut cold butter into cubes and work into flour mixture with dough scraper until butter is divided into pea-sized pieces. Add egg and continue mixing, bringing dough together using your hands. Form into a disc and wrap tightly in plastic wrap. Leave to chill for approx. 30 min. in the refrigerator.

  • Step 2/4

    Line a springform pan with parchment paper, lightly grease with butter, and set aside. Flour work surface and roll out dough, making sure that it is a few cm/in. wider than the baking pan. Transfer dough to pan and press to fit, so that the dough goes up the sides approx. 4 cm/1.5 in. high. If you like, trim the sides to create a level edge with a pastry wheel. Transfer to the refrigerator.
    • butter for greasing
    • flour for dusting
    • springform pan
    • parchment paper
    • pastry wheel(optional)
    • rolling pin

    Line a springform pan with parchment paper, lightly grease with butter, and set aside. Flour work surface and roll out dough, making sure that it is a few cm/in. wider than the baking pan. Transfer dough to pan and press to fit, so that the dough goes up the sides approx. 4 cm/1.5 in. high. If you like, trim the sides to create a level edge with a pastry wheel. Transfer to the refrigerator.

  • Step 3/4

    Preheat oven to 175°C/350°F. Separate egg whites from yolks and place in two separate mixing bowls. Beat egg whites until stiff peaks form. Set aside. Melt butter in a small saucepan over low to medium heat. Add cream cheese, sugar, starch, butter, vanilla extract, and lemon juice to egg yolks and mix until mixture is smooth and creamy. Fold in egg whites to egg yolks with a whisk, maintaining as much air as possible. Transfer mixture to pan and tap thoroughly on kitchen counter to release trapped air bubbles.
    • eggs
    • 13⅓ g butter
    • kg cream cheese (low-fat)
    • 33⅓ g sugar
    • 6⅔ g starch
    • tsp vanilla extract
    • tsp lemon juice
    • oven
    • whisk
    • small saucepan
    • stand mixer or hand mixer with beaters
    • 2 large mixing bowls

    Preheat oven to 175°C/350°F. Separate egg whites from yolks and place in two separate mixing bowls. Beat egg whites until stiff peaks form. Set aside. Melt butter in a small saucepan over low to medium heat. Add cream cheese, sugar, starch, butter, vanilla extract, and lemon juice to egg yolks and mix until mixture is smooth and creamy. Fold in egg whites to egg yolks with a whisk, maintaining as much air as possible. Transfer mixture to pan and tap thoroughly on kitchen counter to release trapped air bubbles.

  • Step 4/4

    Bake cake at 175°C/350°F for approx. 40 min. in the lower half of the oven. Cover with aluminum foil and continue baking for approx. 35 more min. The cake should still be a little wobbly in the middle. Turn off oven, open door slightly, and leave cake inside for approx. 10 - 20 min. to allow it to cool gradually, which will prevent it from falling. Remove sides of pan and leave to cool completely for approx. 1 hr. on cooling rack before cutting the cake. Enjoy!
    • cooling rack
    • aluminum foil

    Bake cake at 175°C/350°F for approx. 40 min. in the lower half of the oven. Cover with aluminum foil and continue baking for approx. 35 more min. The cake should still be a little wobbly in the middle. Turn off oven, open door slightly, and leave cake inside for approx. 10 - 20 min. to allow it to cool gradually, which will prevent it from falling. Remove sides of pan and leave to cool completely for approx. 1 hr. on cooling rack before cutting the cake. Enjoy!

  • Enjoy your meal!

    Classic German cheesecake

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