Best cheesecake in the world with the only original recipe!
Wherever you are, I am sure you love cheesecake! Not the American-style but the only original style form Germany! A liitle bit of work but you will love it: classic, simple, creamy, delicious. With my tips for cheesecake with shortcrust pastry, the curd is guaranteed not to fall after baking.
Baking time1 hr.
Waiting time30 min.
Quantity: 1 springform pan (26 cm)
For the short pastry
- 200 grams of wheat flour
- 130 grams cornstarch
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 100 grams of sugar
- 1 medium egg
- 1 medium egg yolk
- 150 grams of butter cold and in pieces
For the curd
- 750 grams of curd cheese preferably 20% fat; drained in a cloth
- 4 medium eggs
- 2 teaspoons grated lemon peel
- 200 grams of sugar
- 2 packets of vanilla pudding powder for cooking
- 100 milliliters of sunflower oil
- 300 milliliters of milk
First prepare the curd by draining it to make it a little drier. To do this, line a colander with kitchen towel or kitchen roll, pour the curd into it and place it in the sink or over a bowl. Then prepare the shortcrust pastry.
For the dough, put the flour, cornstarch, baking powder, salt and sugar in a bowl. Add the eggs and the cold butter in flakes and knead with the dough hooks and at the end with your hands until you have a homogeneous dough. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
Grease the springform pan and dust with flour. Preheat the oven to 170 degrees top and bottom heat. Roll out the short pastry with a rolling pin. Line the bottom of the springform pan with dough and raise a rim. To do this, either roll out the dough so that it is large enough for the edge. Or form a roll from part of the dough, place it on the shortcrust pastry base at the edge of the pan and form a high rim with your fingers. Prick shortcrust pastry base several times with a fork.
For the cheesecake mixture, beat the eggs with the sugar until frothy. Stir in drained cottage cheese. Stir in lemon zest, vanilla pudding powder, oil and milk also well so that there are no lumps left. The mixture is quite liquid.
Pour the cheesecake mixture onto the shortbread base in the pan. Place cake in the oven on the lowest rack. The cake should bake for about 60 to 70 minutes in total.
To prevent the cheesecake mixture from collapsing after baking, the following procedure has worked well in my experience: After 25 minutes of baking, remove the cake from the oven and loosen the shortbread edge from the springform pan edge with a sharp large knife. Also, lightly score between the still soft cheesecake filling and the pastry edge with the knife. Return cake to oven and bake for another 25 minutes. Score again and cover with baking paper if necessary to prevent it from getting too dark. Bake for another 15 minutes.
When the cake is done, it should still be left in the turned off oven for about 30 minutes. Open the oven door a little, e.g. by inserting a wooden spoon into the door.
Enjoy your great cake!
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