German Cheesecake

Name: German Cheesecake
Yield: Makes a 9 in/23 cm cake
Cuisine: Germany
Ingredients: 3 tbsp/20 g cornstarch; ¾ cup/80 g raisins; pâte sucrée made with 1 ⅔ cups/200 g flour; 2 tsp vanilla extract; 2 tsp grated lemon zest; 1 tbsp lemon juice; 2 cups/500 g sour cream; 2 cups/500 g fresh cream cheese, at room temperature; 1 cup/200 g sugar; 4 eggs, separated

Preparation info

Makes a
9 in
cake

Difficulty
Easy

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.

Ingredients

4 eggs, separated
1 cup/200 g sugar
2

Europe
Germany
Dessert
Cake
Vegetarian

Method

Grease the pan. Line it with pâte sucrée and chill. Heat the oven to 400°F/200 °C.
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