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The best German Cheesecake recipe

German Cheesecake

German cheesecake (Käsekuchen) is a classic cheesecake recipe with a creamy filling and a golden brown crust.
Course Baked Goods
Cuisine German
Keyword baked goods
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 488kcal
Author Maike






  • Preheat the oven to 350° Fahrenheit.
  • Use a 10 inch springform and coat with butter. Sprinkle with a tiny bit of flour.

Make the crust

  • Using a handheld or stand mixer, beat the egg yolk, confectioner's sugar, vanilla extract, and salt on medium-high speed until the mixture is creamy. About 1-2 minutes.
  • Change to the mixer's paddle attachment and add flour and butter. Form the dough into a ball, wrap it into plastic wrap, and chill in the fridge.

Make the filling

  • Separate eggs, whisk the egg whites with a mixer until they form stiff peaks. Set aside.
  • Use a large bowl and combine the granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
  • Add corn starch, flour, and baking powder and continue to blend on medium-high speed until the mixture is very creamy. Slowly add the Greek yogurt to the mixture. Reduce the speed to medium low and blend well.
  • Fold the whisked egg whites into the mixture.

Making the Cheesecake

  • Shape the dough into a disc. Use a rolling pin to roll the dough into a approximately 13-inch circle.
  • Transfer the dough into the springform. Cover the bottom and push dough up the sides. Remove any excess dough.
  • Pour the filling into the springform. Bake cheesecake for 60 minutes. Remove from the oven and allow to cool for at least two hours. Serve with whipped cream and a side of fruit.


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