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Klassischer Käsekuchen | Bake to the roots

Classic German Cheesecake

  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 120


Delicious cheesecake German-style! Classic cheesecake like my grandma would have made :)



For the base

  • 1 3/4 cups (230g) all-purpose flour
  • 2.6 oz. (75g) sugar
  • pinch of salt
  • 1/2 cup (120g) butter
  • 1 medium egg

For the cheesecake filling

  • 4 medium eggs, divided
  • 35 oz. (1kg) low-fat curd cheese
  • 1 cup (200g) sugar
  • 1/3 cup (40g) cornstarch
  • 1/3 cup (80g) melted butter
  • 2 tsp. vanilla extract
  • 2 tbsp. lemon juice


  1. For the dough mix the flour with sugar and salt in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces with a pastry cutter. Whisk the egg, add to the bowl and mix in. Work quickly and knead everything until the dough starts coming together. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 30 minutes.
  2. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. Roll out the dough on a floured surface slightly larger than the tin. Transfer to the tin and press to the bottom and sides – you should get a rim of about 1.6 inches (4cm). Place in the fridge until needed.
  3. Divide the eggs and add the egg yolks to a large bowl, whisk the egg whites in a second bowl until stiff peaks form. Set aside. Mix the egg yolks with the curd cheese, sugar, cornstarch, melted butter, vanilla extract and lemon juice until well combined. Carefully fold in the stiff egg whites, try to keep as much volume as possible. Fill the batter into the prepared springform tin and shake a bit so bubbles trapped inside the batter come up to the surface. Bake for about 60 minutes. Cover with some aluminum foil after 30 minutes of baking so the top does not get too dark. The cake is ready when you move it and the cake is firm around the edges but still slightly wobbly in the middle. Turn off the oven, open the door a bit and let the cake rest for about 10 minutes inside the oven, then take out and let cool down completely on a wire rack.


  • Enjoy baking!


  • Serving Size: 10