German Baked Cheesecake – a delicious recipe with shortcrust pastry, cream cheese, sour cream, canola oil, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blind bake the shortcrust in a springform pan for about 20 minutes, till light brown.
2
Mix the following until creamy: cream cheese, sour cream, oil, egg yolks, sugar, starch and vanilla bean (I think it's really important to use real vanilla. The little black dots are key! You can use some fake aroma additionally, if required). The amount of sugar depends on your sweet tooth.
3
Beat the egg white until soft peaks form. Fold under cheese mixture.
4
Now spread it over the base, and bake at 180u00b0C for about 50-60 minutes. You want it to be light brown on top, and rather firm to the touch - not entirely wobbly!
5
Let it cool for a bit and eat warm with some whipped cream. Yum, my favorite!
18172
kcal
Calories
67
g
Fat
4511
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 shortcrust pastry, 300 g cream cheese (ca. 20% fat), 300 g sour cream (ca. 20% fat), 1/3 cup canola oil, and more.
Yes, German Baked Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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