It’s summer. Of course, we have to talk about sweet deserts and one cake should never be missing: It’s the German Cheesecake. A lot of people love this cake. There are hundreds of recipes and variations, but I surely want to show you one that I have myself tried out. Let’s start:

ingredients for a cheesecake

ingredients for a cheesecake

Ingredients:

  1. 200 g of flour
  2. 245 g of sugar
  3. 6 eggs
  4. 65 g of butter
  5. 1 tablespoon of a lemon juice
    1 tablespoon of the paring of lemon
  6. 3 tablespoons of milk
  7. 1000 g of curd cheese
  8. pinch of Salt
  9. 1 pack of vanilla sugar

flour,sugarshortpastryFirst part for the cheesecake will be the short pastry. Give flour, a pinch of salt and 65 g of sugar into a bowl. Add the cold butter as flakes and one egg and knead the ingredients with a dough hook. At last form the dough to a ball and let it repose for 30 minutes in the fridge.



seperate eggslemonall ingredientssmooth dough

Preheat your oven at 160°C. Now give the curd cheese into a bowl. Separate 5 eggs into 2 bowls. Mix the yellow of the eggs with the curd cheese. Add the vanillas sugar, 180 g of sugar, the milk, 2 tablespoons of flour and one tablespoon of the rubbed paring of the citron to the curd cheese. Knead the dough until smooth.

egg whiteto fold inthe shortpastryready to bake

The white egg needs to be whisked stiff with the dough hook and the tablespoon of lemon juice can be added as well. Fold in the stiff white egg to the curd cheese dough. Don’t stir too much, otherwise it would easily collapse back upon itself.

Now roll the dough out as a circle at a floured space. Should be a little larger then your spring form pan. Insert the short pastry into your pan and form as well a border. After that you can apply the curd dough on the short pastry. Ready to bake it for 1 hour and 20 minutes.
The cake will strongly rise during its time in the oven. After baking time, turn off the oven and let cool off the cake for 5 minutes by leaving open the oven door. Then take the cake out and still let it repose in its pan for about 5 minutes. You will notice that the cake will collapse a little.

After being cooled, the German cheesecake is ready to eat!

final cheesecake

Bon Appetit,
Katleen