Authentic German Cheesecake Recipe

Indulge in the rich and creamy goodness of Isolde's German Cheesecake. This traditional recipe features a light and fluffy cheesecake filling on a buttery crust, topped with a hint of lemon zest. Perfect for any occasion, this dessert will impress your family and friends.

Ingredients

• For the crust:
• - 2 cups all-purpose flour
• - 1/2 cup granulated sugar
• - 1/2 cup unsalted butter, chilled and cubed
• - 1 large egg, beaten
• For the filling:
• - 32 oz cream cheese, softened
• - 1 1/4 cups granulated sugar
• - 4 large eggs
• - 1/2 cup sour cream
• - 1/4 cup all-purpose flour
• - 1/4 cup cornstarch
• - 1 tablespoon vanilla extract
• - 1 tablespoon lemon zest, freshly grated
• For the topping:
• - 1 cup sour cream
• - 2 tablespoons granulated sugar
• - 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large mixing bowl, combine the flour and sugar for the crust. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add the beaten egg and mix until the dough comes together. Press the dough evenly into the bottom of the prepared pan.
4. In another mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, flour, cornstarch, vanilla extract, and lemon zest until well combined.
5. Pour the filling over the crust in the springform pan and smooth the top with a spatula.
6. Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. While the cheesecake is baking, prepare the topping by mixing together the sour cream, sugar, and vanilla extract.
8. Remove the cheesecake from the oven and carefully spread the sour cream topping over the hot cheesecake.
9. Return the cheesecake to the oven and bake for an additional 5 minutes.
10. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it from the pan. Allow it to cool completely on a wire rack.
11. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
12. Slice and serve the chilled German cheesecake, and enjoy!

Interesting Facts