German Cheesecake

Preparation info
  • Makes a

    9 in

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This cheesecake has a rich filling of cream cheese enlivened with sour cream, lemon zest and raisins. Like many cheesecakes, this recipe is excellent topped with fresh fruit, such as strawberries or sliced peaches macerated in red wine.


  • 4 eggs, separated
  • 1 cup/200 g sugar
  • 2


  1. Grease the pan. Line it with pâte sucrée and chill. Heat the oven to 400°F/200 °C.
  2. Beat the egg yolks in a bowl until smooth. Gradually beat in the sugar and continue beating until light and fluffy. Add the cream cheese little by little, beating until smooth. Mix in the sour cream, cornstarch, vanilla extract, lemon zest and juice. Finally, stir in the r