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.

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.