German Cheesecake


Preparation info

  • Makes a

    9 in

    • Difficulty


Appears in

La Varenne Pratique

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 cups/500 g fresh cream cheese, at room temperature
  • 2 cups/500 g sour cream
  • 3 tbsp/20 g cornstarch
  • 2 tsp vanilla extract
  • 2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • ¾ cup/80 g raisins
  • pâte sucrée made with 1 ⅔ cups/200 g flour


    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 raisins.
    3. Beat the egg whites until stiff. Gently fold them into the cheese mixture.
    4. Pour the cheese mixture into the pastry-lined pan; it should reach the top of the pastry dough. Bake until lightly brown and almost set, about 1 hour.
    5. Allow the cheesecake to cool thoroughly in the pan, at room temperature. Chill for 4-6 hours before unmolding and serving.