This classic German cheesecake “Käsekuchen” is definitely one of the main representative German cakes. While the Black Forest cake for example nowadays faded from most bakeries, this cake is still a common standard.
The most difficult part about developing this recipe was to replace custard powder and achieving the right texture. I replaced the custard powder with some starch, a vanilla bean and some lemon zest.
In many recipes, the cream gets whipped up before it gets folded into the filling. I chose to not do this. If the cake gets to airy, it tastes too light and deflates too much after baking which leaves a dry crust.
It is a cake that tastes way lighter than an American cheesecake using curd cheese. Some sour cream adds a nice tanginess to the cake and the tangerine adds some freshness.
Classic German Cheesecake with Curd Cheese and Tangerine
- Spring form (26cm)
For the Base
- 75 g butter softened
- 75 g sugar
- 58 g eggs (1 egg)
- 200 g all purpose flour
- 8 g baking powder
- additional butter and flour for preparing the form
For the Curd Cheese Filling
- 125 g butter (melted)
- 174 g eggs (3 eggs)
- 39 g corn starch
- 8 g vanilla sugar
- 1 pc vanilla bean
- 500 g curd cheese (0% fat)
- 225 g sugar
- 200 g sour cream
- 200 g whipping cream
- 1/2 pcs lemon (zest)
- 200 g supremes of tangerine in syrup
- 1. Line the bottom of the springform with baking paper. Grease the sides with butter and dust them with flour.2. Combine all ingredients to make the dough.
- 3. Divide into two parts. Line the bottom of the pan with the first half. Create a border 3cm high with the second half of the dough.
Curd Cheese Filling
- 1. Combine the butter, eggs, corn starch, vanilla sugar, sugar and seeds of the vanilla bean and whisk until smooth.
- 2. Add the curd cheese, whipping cream, sour cream and lemon zest.
- 3. Pour half of the filling into the form, distribute the supremes evenly and top them off with the other half of the filling.
- 1. Preheat the oven to 160°C fan.
- 2. Bake the cheesecake with the oven door slightly ajar for 55 minutes for example by putting a cooking spoon into the top opening of the oven door.
To verify whether the cake is fully baked, shake it slightly. The center should still "jiggle", but not be liquid anymore.
- 3. Switch off the oven and leave the cake inside, gradually opening the door every 10 minutes.
If the cake deflates too quickly, the top will not be even.
- 4. Transfer the cake onto a wire rack, run a chef´s knife around the edge to release it from the form and let cool completely.
- 5. Store covered in the fridge.