German Cheesecake

Ingredients

• For the crust: For the crust:
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 egg yolk 1 egg yolk
• For the filling: For the filling:
• 500g (2 ¼ cups) cream cheese, at room temperature 500g (2 ¼ cups) cream cheese, at room temperature
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 3 eggs 3 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 34g (total), 20g (sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour, butter, sugar, and egg yolk for the crust. Mix until the dough comes together.
3. 3.
   Press the dough evenly into the bottom of a greased 9-inch springform pan to form the crust.
4. 4.
   In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
5. 5.
   Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
6. 6.
   Gradually pour in the heavy cream and mix until well combined.
7. 7.
   Pour the filling over the crust in the springform pan.
8. 8.
   Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly golden on top.
9. 9.
   Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
10. 10.
    Once chilled, remove the cheesecake from the springform pan and serve.

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is at room temperature before using to ensure a smooth and creamy filling.
• Lemon Zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Heavy Cream — Use cold heavy cream for best results, and whip it until soft peaks form before adding it to the filling mixture.

Tips & Tricks

• To prevent cracks on the surface of the cheesecake, place a shallow pan of water on the bottom rack of the oven while baking.
• Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly ajar for about an hour before transferring it to the refrigerator.
• For added flavor, you can top the cheesecake with fresh berries or a drizzle of fruit compote before serving.
• If you prefer a sweeter cheesecake, you can increase the amount of sugar in the filling to your taste.
• To achieve a perfectly smooth filling, make sure all the ingredients are at room temperature and mix them on low speed to avoid incorporating too much air.

Serving advice

Serve each slice of German Cheesecake with a dollop of freshly whipped cream and a sprinkle of powdered sugar. This dessert pairs well with a hot cup of coffee or tea.

Presentation advice

For an elegant presentation, dust the top of the cheesecake with a light coating of powdered sugar just before serving. You can also garnish with a few lemon zest curls or fresh berries.