My Mum’s German Cheesecake
Don’t get me wrong, New York cheesecake is delicious but … our German version is even better!
This is my Mum’s recipe adopted from the German original but with a lighter filling and a hint of almond flavour.
There’s also plenty of room to play around. You can change the booze to rum, Baileys or coffee liquor if you like or try lemon zest instead of orange.
Happy Baking!
Ingredients
For the base
200g flour
1 egg
50g sugar
80g butter (diced)
1 tsp baking powder
salt
For the cheesecake filling
500g skyr (or quark)
300g yoghurt
3 eggs
120g sugar
2 tbsp Amaretto
1 orange zest
1 sachet of instant vanilla pudding
60g corn starch
salt
Method
Base
Preheat the oven to 160°C (fan) and grease a 24cm round baking tin.
For the dough - mix the flour, baking powder, sugar, egg and salt in a bowl.
Add the diced butter and quickly knead until it comes together, forming a crumble texture.
Distribute the dough into the tin so that the entire bottom and the sides are covered.
Put in the fridge to chill for about 30 minutes.
Cheesecake filling
For the filling - mix all the ingredients together.
To assemble
Pour the cheesecake filling into the tin.
Bake for about 60 - 70 minutes. You might need to cover the cake with foil after 45 minutes to prevent it from getting too dark.
Turn off the oven and slightly open the door to leave the cake to rest for about 10 more minutes.
Leave to cool on a wire rack completely before removing from the tin.