German Cheesecake
German cheesecake (Käsekuchen) is a classic cheesecake recipe with a creamy filling and a golden brown crust.
Servings 12
Calories 488kcal
Ingredients
Crust
- 1½ sticks butter unsalted, room temperature, cubed
- ½ cup powdered sugar
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon salt
Filling
- ¾ cup granulated sugar
- 6 large eggs separated into egg whites and egg yolks
- 1 tablespoon vanilla extract
- 1 large lemon juice + zest
- 2 sticks butter unsalted, melted
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 32 ounces Greek Yogurt 0% fat
Instructions
Prep
- Preheat the oven to 350° Fahrenheit.
- Grease a 10 inch springform. Sprinkle with flour and shake off excess flour.
Make the crust
- Beat egg yolk, confectioner's sugar, vanilla extract with an electric mixer on medium-high speed until creamy. About 1-2 minutes.
- Add flour, salt, and softened butter. Continue to beat until the dough becomes crumbly. Use your hands and shape the dough into a ball or disc. Cover in plastic wrap, and chill in the fridge while preparing the filling.
Make the filling
- Separate eggs. Whisk the egg whites in a large bowl with an electric mixer until they form stiff peaks. Set aside.
- Use a second bowl and combine granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
- Add cornstarch, flour, and baking powder and continue to beat until the mixture is creamy. Add Greek yogurt and combine well.
- Use a spatula and fold the whisked egg whites into the mixture.
Making the Cheesecake
- Remove the dough from the fridge and shape into a disc. Use a rolling pin to roll the dough into a circle (about 13 inches in diameter).
- Transfer the dough into the springform. Raise the dough up the sides. Remove any excess dough. Use a fork to poke holes in the bottom of the dough.
- Pour the filling into the springform.
- Bake cheesecake for 60 minutes 350° Fahrenheit. Remove from the oven and allow to cool for a few minutes. Run a knife between the springform and the crust and remove the ring of the springform. Allow the cheesecake to cool for at least two hours. Serve with whipped cream and a side of fruit.
Video
Notes
If the dough for the crust is too dry, add a few drops of water.
Nutrition
Calories: 488kcal | Carbohydrates: 39g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 196mg | Sodium: 377mg | Potassium: 300mg | Fiber: 1g | Sugar: 12g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 2mg