German Cheesecake

A Rahmkuchen on parchment paper and a white plate. Moody scene.

5 from 1 vote

German Cheesecake

This traditional German cheesecake is made with cream and Greek yogurt instead of quark while still offering the taste of a classic Käsekuchen.

Prep Time15

Cook Time40

Chilling Time4

Total Time4 55

Course: Cake

Cuisine: German

Servings: servings

Calories: 337kcal

Author: Caro Jensen

Ingredients

Shortcrust

1/2 cup butter softened, unsalted
1/4 cup granulated sugar
1 egg room-temperature
1 1/2 cups all-purpose flour
1 pinch salt

Cheesecake filling

3 eggs room-temperature
400 ml heavy cream
500 g Greek yogurt
1 tsp vanilla extract
1 tsp lemon zest
1/3 cup sugar
1/3 cup cornstarch sifted

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform with butter (inner circle) and add a sheet of parchment paper to the bottom of the cake tin.
To make the shortcrust, in a medium bowl mix the 1/2 cup butter and 1/4 cup granulated sugar for 2-3 minutes until it becomes pale and creamy. Add 1 egg and continue mixing for another minute.
1/2 cup butter, 1/4 cup granulated sugar, 1 egg
Slowly add 1 1/2 cups all-purpose flour and 1 pinch salt to the batter and combine everything until you have a soft dough ball. Shape it into a disc, wrap it in plastic wrap, and place it in the fridge.
1 1/2 cups all-purpose flour, 1 pinch salt
While the dough is chilling down, you can prepare the cheesecake filling. In a large mixing bowl, whisk 3 eggs for 1 minute. Mix in 400 ml heavy cream, 1 tsp vanilla extract, 1 tsp lemon zest, and 500 g Greek yogurt until the batter is smooth.
3 eggs, 400 ml heavy cream, 500 g Greek yogurt, 1 tsp vanilla extract, 1 tsp lemon zest
Add 1/3 cup sugar and 1/3 cup cornstarch and combine everything until you have a lump-free batter.
1/3 cup sugar, 1/3 cup cornstarch
To assemble the cheesecake, add the dough disc to the cake tin and gently press the mixture evenly onto the bottom and sides of the prepared pan. You need a fair bit of the dough at the outer edge for it to be pulled up on the sides.
Pour the filling onto the crust and spread it evenly. Bake it in the preheated oven for 40-45 minutes. The cheesecake won't be set and is very wobbly in the middle. Simply switch off the oven and leave the cake in there for 10 minutes.
Remove the cake from the oven - it will still be wobbly in the middle. Let it fully cool down at room temperature for 2 hours and transfer it to the fridge for another 2 hours to fully set. Make sure you're covering the cake with a tea towel or plastic wrap if stored in the fridge. The cake will set as it fully cools down. Cut it with a sharp knife and enjoy!

Notes

Don't over bake it: The cake will look undercooked and jiggle when it finishes baking but don't worry, it will set as it cools down. Don't overbake it, trust the process!

Chill it thoroughly: Let the cheesecake cool to room temperature for 2 hours, then chill it in the refrigerator for at least another hour before serving. This will help the cake to set properly and achieve the creamy, silky texture that is characteristic of baked cheesecake.

Storage: Leftover cheesecake can be stored in an airtight container in the fridge for up to 3 days. Baked cheesecake can also be frozen in a freezer-proof container for up to a month. Let it thaw in the refrigerator before serving.

Nutrition