The world’s best cheesecake is a timeless classic that is popular on any occasion. Whether it’s over coffee with friends, as a dessert after a festive meal or simply as a sweet treat in between meals – a piece of cheesecake makes every moment special. The creamy filling, the tender base and the heavenly scent make it a favorite of many.
History of cheesecake
Cheesecake has a long tradition and is prepared in different variations around the world. Even in ancient times, the Greeks and Romans enjoyed versions of this cake made with quark or ricotta. Over time, cheesecake developed into what we know and love today. It is particularly popular in Germany, often prepared with quark or cream cheese and a shortcrust pastry base. Every family has its own secret recipe, but today we present you the world’s best cheesecake – creamy, light and simply irresistible!
Ingredients
For the shortcrust pastry base:
- 200 g flour
- 100 g cold butter, cut into cubes
- 50 g sugar
- 1 egg
- 1 pinch of salt
For the cheese filling:
- 750 g quark (20% fat)
- 200 g cream cheese
- 200 g sugar
- 3 eggs
- 1 packet of vanilla sugar
- 1 packet of vanilla pudding powder
- 100 ml cream
- 1 organic lemon (peel and juice)
- 100 g melted butter
Instructions
- Preparation – step by step instructions
Let’s start with the shortcrust pastry base, which will form the basis of our cheesecake. To do this, put the flour in a bowl, add the cold butter in small cubes and add the sugar and egg. A pinch of salt rounds off the dough. Using your hands or a dough hook, quickly work everything into a smooth dough. Make sure that the dough does not get too warm so that it retains its crumbly consistency.
Shape the finished dough into a ball, wrap it in cling film and leave to rest in the fridge for about 30 minutes. This ensures that the dough will later be crispy and not too soft.
2. Prepare the shortcrust pastry base
After the dough has rested in the fridge, grease a springform pan (diameter 26 cm) and spread the dough evenly on the base and about 2-3 cm high on the edge of the pan. Make sure that the dough is evenly thick so that it becomes nice and crispy when baked. Prick the dough several times with a fork to prevent bubbles from forming. Then put the tin with the dough in the fridge for another 15 minutes.
- Prepare the cheese filling
While the shortcrust pastry is resting, we can prepare the creamy filling. In a large bowl, mix the quark, cream cheese and sugar with a whisk or mixer until the mixture is smooth. Then stir in the eggs one at a time, followed by the vanilla sugar and the vanilla pudding powder. These ingredients ensure that the filling has the right consistency and is wonderfully creamy.
Finely grate the lemon peel and squeeze the juice of the organic lemon. Add both to the quark mixture. This gives the filling a light, fresh note that rounds off the taste of the cheesecake. Finally, stir in the melted butter and cream until everything is well mixed.
- Put the filling in the tin and bake
Preheat the oven to 180 °C (top/bottom heat). Spread the finished cheese filling evenly over the prepared shortcrust pastry base in the springform pan. Make sure that the surface is smoothed to ensure an even cake.
Bake the cake on the middle rack of the preheated oven for about 60-70 minutes. Make sure that the cake does not get too dark during baking. If necessary, cover with aluminum foil after about 45 minutes to prevent it from browning too much.
- Let the cheesecake cool
After baking, let the cake rest in the switched off oven with the door slightly open for about 10 minutes. This will prevent the cake from sinking too much in the middle. Then take the cake out of the oven and let it cool completely in the pan. The cheesecake tastes best when it has been chilled for at least 4 hours – ideally overnight.
Tips for the perfect cheesecake
Fresh ingredients: Always use fresh quark, high-quality eggs and butter for the best taste.
Dough rest: Allow the shortcrust pastry to rest sufficiently to achieve an optimal consistency.
Monitor the baking time: Make sure that the cake does not get too dark. Covering it with aluminum foil helps if the cake browns too quickly.
Let it cool down: Always let the cheesecake cool down well before cutting it. This ensures a perfect texture and full flavor.
Conclusion
With this recipe you can conjure up a cheesecake that is simply perfect. The mixture of crispy shortcrust pastry base and creamy quark filling is irresistible. Every bite melts in your mouth and makes the cheesecake an unforgettable taste experience. Whether you enjoy it plain or serve it with fresh fruit or cream – this cheesecake is guaranteed to be the highlight of every coffee table!