Bavarian-Style Cheesecake

Ingredients

While the New York-style cheesecake is known for its dense and rich texture, the Bavarian-style cheesecake is lighter and creamier. It incorporates traditional Bavarian ingredients and flavors to give it a unique twist. The crust is made with crushed Bavarian pretzels, adding a delightful salty-sweet contrast. The filling is infused with a hint of Bavarian cream liqueur, adding a subtle richness to the cheesecake. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) crushed Bavarian pretzels 2 cups (240g) crushed Bavarian pretzels
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 3 cups (680g) cream cheese, softened 3 cups (680g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) Bavarian cream liqueur 1/4 cup (60ml) Bavarian cream liqueur
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 large eggs 4 large eggs
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 18g)
• Carbohydrates: 38g (Sugar: 25g)
• Protein: 8g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan.
2. 2.
   In a bowl, combine the crushed Bavarian pretzels and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. 3.
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. 4.
   Add the Bavarian cream liqueur and vanilla extract to the cream cheese mixture. Mix well.
5. 5.
   Beat in the eggs, one at a time, until fully incorporated.
6. 6.
   Stir in the sour cream and flour until just combined.
7. 7.
   Pour the filling over the crust in the springform pan.
8. 8.
   Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
9. 9.
   Remove from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake.
10. 10.
    Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight, to set.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Bavarian cream liqueur — If you prefer a non-alcoholic version, you can substitute it with Bavarian cream extract or vanilla extract for a similar flavor.
• Crushed Bavarian pretzels — Make sure to crush the pretzels finely for a smooth crust. You can use a food processor or place them in a sealed bag and crush them with a rolling pin.

Tips & Tricks

• To prevent cracks on the surface of the cheesecake, place a pan of water on the lower rack of the oven while baking. The steam will help keep the cheesecake moist.
• 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 countertop.
• For added Bavarian flair, garnish the cheesecake with a dollop of whipped cream and a sprinkle of crushed pretzels before serving.

Serving advice

Serve each slice of Bavarian-Style Cheesecake with a drizzle of warm caramel sauce for an extra touch of sweetness. Pair it with a cup of freshly brewed Bavarian coffee or a scoop of vanilla ice cream for a delightful dessert experience.

Presentation advice

To enhance the presentation, dust the top of the cheesecake with a light sprinkle of cocoa powder or powdered sugar. Garnish with a few fresh berries or mint leaves for a pop of color.