No-Fuss Käsekuchen (German Cheesecake)

No-Fuss Käsekuchen (German Cheesecake)

A simplified German cheesecake using cream cheese and an easy crust (graham cracker or cookie crumb) to achieve that signature creamy, tangy flavor. This recipe offers a delightful balance of richness and bright lemon notes without the fuss of a traditional quark-based recipe or water bath.

Shannon Williamsby Shannon Williams
0.0 · 0 ratings
75 min (20m prep, 55m cook)
4 servings
GermanDessertVegetarianPescatarianNut-FreeSoy-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
4
  • 1 cup graham cracker crumbs or digestive biscuit crumbs
  • 2 tablespoon granulated sugar
  • 4 tablespoon unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 0.8 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch or all-purpose flour
  • 0.3 teaspoon salt

Instructions

  1. 1

    Preheat your oven to 325°F (160°C). Lightly grease a 6-inch springform pan.

  2. 2

    For the crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let cool slightly while you prepare the filling.

  3. 3

    For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl as needed.

  4. 4

    Gradually add the 0.75 cup of granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.

  5. 5

    Add the eggs one at a time, beating on low speed until just incorporated after each addition. Be careful not to incorporate too much air into the mixture.

  6. 6

    Stir in the lemon zest, fresh lemon juice, vanilla extract, cornstarch (or flour), and salt until just combined. The mixture should be smooth and creamy.

  7. 7

    Pour the cream cheese filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.

  8. 8

    Bake for 45-55 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken. Do not overbake.

  9. 9

    Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

  10. 10

    Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and flavors to meld.

  11. 11

    To serve, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping the knife clean between each slice for a neat presentation. Garnish as desired with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.

Chef's Tips

  • 💡Ensure your cream cheese is at room temperature before mixing. This is crucial for a smooth, lump-free filling.
  • 💡Do not overmix the filling once the eggs are added. Overmixing incorporates too much air, which can lead to cracks in the cheesecake.
  • 💡Chilling is key! Resist the urge to cut into the cheesecake too soon. Proper chilling allows it to set fully and develop its best texture and flavor.
  • 💡For an extra tangy kick, you can add 2 tablespoons of sour cream or Greek yogurt to the filling along with the lemon juice.

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