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Traditional Käsekuchen

A classic German cheesecake featuring a buttery crust and a velvety cream cheese filling that is both indulgent and light.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Creates a crunchy base that complements the creamy filling
  • 0.5 cup unsalted butter, melted Adds richness and helps bind the crumbs
  • 0.25 cup sugar Balances the flavors and enhances sweetness
For the filling
  • 2 lbs cream cheese, softened The star ingredient for that signature creamy texture
  • 1 cup sugar Provides sweetness to the filling
  • 4 large eggs Adds structure and stability
  • 1 teaspoon vanilla extract For depth of flavor
  • 1 cup sour cream Adds tanginess and creaminess

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture into the bottom of a springform pan to form an even layer.
  3. Bake the crust for 10 minutes or until lightly golden and fragrant.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the sugar, continuing to beat until well incorporated and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and sour cream until smooth.
Baking
  1. Pour the filling into the prepared crust and smooth the top.
  2. Bake in the preheated oven for 55 to 60 minutes or until the edges look set and the center has a slight jiggle.
  3. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. After that, transfer it to the refrigerator for at least 4 hours (or overnight) to set completely.
Serving
  1. Before serving, dust the top with powdered sugar or grate fresh lemon zest for an added touch.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling without lumps. Avoid overmixing to prevent cracks. Baking in a water bath can help achieve a smooth surface.