Traditional German Cheesecake: Creamy and Tangy Delight

Traditional German Cheesecake: Creamy and Tangy Delight

Traditional German cheesecake, or “Käsekuchen,” is a classic dessert known for its creamy texture and tangy flavor. This cheesecake features a buttery crust and a rich filling made from fromage blanc, a type of German cheese. The addition of lemon zest and juice gives the cheesecake a refreshing citrus note, while the velvety smooth filling provides a delicious balance of sweetness and tartness. This timeless dessert is perfect for any occasion and is sure to impress your loved ones.


Why you will love this recipe:

You'll love this recipe because it combines the best of both worlds: a crisp, buttery crust with a creamy, tangy filling. The cheesecake is rich but light, making it a satisfying dessert without being too heavy. The recipe uses fromage blanc, which adds a unique and authentic flavor, while lemon zest and juice provide a refreshing touch. Cheesecake is easy to make and offers a perfect balance of flavors and textures that will please any dessert lover.

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Perfect occasion:

Traditional German Cheesecake is ideal for any occasion where you want to share a delicious and elegant dessert. It's perfect for family reunions, end-of-year celebrations or for treating yourself. Cheesecake also makes a great dessert for dinner parties because it can be easily made in advance and served chilled.

Decorating Tips:

replaces the word nice with empty enhance the presentation of this cheesecake, you can sprinkle the top with powdered sugar before serving, creating a beautiful and elegant finish. You can also garnish with fresh berries or a sprig of mint for a pop of color and freshness. The cheesecake can be served alone or with a dollop of whipped cream for an extra touch of indulgence.


For the dough:

  • 150 g all-purpose flour
  • 75g butter
  • 50g of sugar
  • 1 egg
  • A pinch of salt

For the filling:

  • 500 g of cottage cheese (20% fat)
  • 200g of sugar
  • 3 eggs
  • 1 sachet (37 g) vanilla custard powder
  • Juice and zest of half a lemon
  • 200 ml of cream


  1. replaces the word nice with empty preheat the oven: Preheat the oven to 160°C (320°F). Butter a 20 cm diameter baking mold and sprinkle with flour.
  2. Prepare the crust: Knead together the flour, butter, sugar, egg and a pinch of salt until you have a smooth dough. Press the dough into the pan, creating a rim about 4.5cm high. Prick the bottom of the crust with a fork and set aside in the refrigerator for about 30 minutes.
  3. Prepare the filling: In a bowl, mix the fromage blanc, sugar, eggs, custard powder, lemon juice and zest until smooth. In another bowl, whip the cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  4. Spreadable filling: Spread the cream cheese mixture evenly over the crust.
  5. Cook: Bake the cheesecake in the preheated oven for about 50 to 60 minutes, until the surface is golden brown and the filling is set. replaces the word nice with empty avoid cracking, avoid overmixing the filling and cook slowly at a low temperature.
  6. Cool: Remove the cheesecake from the oven and let it cool completely before removing it from the pan. Chill the cheesecake in the refrigerator overnight before serving.
  7. Serve: Sprinkle with powdered sugar before serving, if desired. This timeless German cheesecake is sure to delight.


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