No-Fuss Käsekuchen (German Cheesecake)

• •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.