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Today I got a new recipe for a classic cheesecake. I’ve chosen this recipe with cream cheese and ricotta because I think these ingredients are much easier to get outside of Germany. Many recipes for German cheesecakes use curd cheese aka. “Quark” instead of the cream cheese. I wanted everybody to be able to make this cake, so cream cheese and ricotta were the ingredients of the day :P

The cheesecakes from my childhood were different. Fluffier and a bit drier – this one here is more dense and creamier. Why? Well… because of the cream cheese ;) The top of the cake got some cracks, but I think it still turned out very good. I was probably a bit impatient and opened the door of the oven bit too early. If you do that cheesecakes tend to crack. If you are clever, you add a little bowl of water to the bottom of the oven to get some moisture into the oven – that should also help to avoid cracks in the surface of a cheesecake.

I don’t care about the cracks – if you do not like it visually, you can add some cream on top to cover up the imperfections. Or maybe some raspberry sauce or fresh fruits and berries ;)

INGREDIENTS / ZUTATEN

For the base:
1/3 cup (40g) almond meal (ground almonds)
3/4 cup (110g) all-purpose flour
1/4 cup (60g) sugar
3/4 stick (90g) butter, chopped

For the filling:
1 1/2 cups (330g) cream cheese, softened
2 cups (500g) ricotta cheese
4 eggs
1 1/3 cups (300g) sugar
1/4 cup (60ml) lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla extract
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water

Für den Boden:
40g gemahlene Mandeln
110g Mehl (Type 405)
60g Zucker
90g Butter

Für die Füllung:
330g Frischkäse, Doppelrahmstufe
500g Ricotta
4 Eier
300g Zucker
60ml Zitronensaft
1 EL Zitronenschale
1/2 TL Vanille Extrakt
1 1/2 EL Speisestärke
1 1/2 EL Wasser

DIRECTIONS / ZUBEREITUNG

1. Preheat oven to 350°F (175°C). In a medium bowl mix the almond meal, flour, sugar, and butter. Rub the mixture with your fingertips until a rough dough forms.

2. Line the base of a lightly greased 8 inch (20cm) springform pan with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 12-15 minutes or until lightly golden. Set aside.

3. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice, grated lemon rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Pour the filling over the base and tap the pan lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake rest for 1 hour, leaving the door closed. Refrigerate until cold and serve for example with fresh berries.

1. Ofen auf 175°C (350°F) vorheizen. In einer mittelgroßen Schüssel das Mehl, Mandeln, Zucker und die Butter in kleinen Stücken mit den Fingern zu einem groben Teig verarbeiten.

2. Den Boden einer 20cm Springform mit Backpapier auslegen und einfetten. Teig in die Form geben und mit der Rückseite eines Löffels andrücken. Für 12-15 Minuten backen, oder bis die Oberfläche goldbraun ist. Zur Seite stellen.

3. Für die Füllung den Frischkäse, Ricotta, Eier, Zucker, Zitronensaft, Zitronenschale und Vanille Extrakt in die Schüssel einer Küchenmaschine geben. Stärke mit dem Wasser verrühren und zum Rest dazugeben. Alles zu einer glatten Masse verrühren. Auf den vorbereiteten Boden geben und rütteln, damit mögliche Luftblasen nach oben steigen. Für 60 Minuten backen. Backofen ausschalten und den Käsekuchen für eine Stunde im geschlossenen Ofen stehen lassen. Herausnehmen und komplett auskühlen lassen. Kalt servieren zB mit frischen Beeren.

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Here is a version of the recipe you can print easily.

Classic Cheesecake

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Author: Bake to the roots
Prep Time: 30
Cook Time: 75
Total Time: 210

Print Recipe

Description

Classic cheesecake as you would get in many coffee shops or at home from mom ;)

Ingredients

Scale

For the base

⅓ cup (40g) almond meal (ground almonds)
¾ cup (110g) all-purpose flour
¼ cup (60g) sugar
3/4 stick (90g) butter, chopped

For the filling

1 1/2 cups (330g) cream cheese, softened
2 cups (500g) ricotta cheese
4 eggs
1⅓ cups (300g) sugar
¼ cup (60ml) lemon juice
1 tbsp. grated lemon rind
½ tsp. vanilla extract
1½ tbsp. cornstarch
1½ tbsp. water

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Instructions

Preheat oven to 175°C (350°F). In a medium bowl mix the almond meal, flour, sugar and butter. Rub the mixture with your fingertips until a rough dough forms.
Line the base of a lightly greased 8 inch (20cm) springform pan with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 12-15 minutes or until light golden. Set aside.
To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice, grated lemon rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Pour the filling over the base and tap the pan lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake rest for 1 hour, leaving the door closed. Refrigerate until cold and serve for example with fresh berries. Serves 10-12.