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German Cheesecake

A forgiving and comforting German cheesecake with a creamy filling and a crisp biscuit crust, perfect for a cozy dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Servings: 9 servings
Course: Baking, Dessert
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 200 g digestive biscuits Makes a sturdy, mildly sweet crust
  • 100 g unsalted butter, melted Binds the crust and adds richness
For the Filling
  • 600 g cream cheese, softened to room temperature Makes the filling creamy
  • 200 g sour cream Adds tang and a smoother texture
  • 150 g sugar Balances the tang
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract Aromatic backbone
  • 1 tbsp lemon juice Brightens the flavor
  • 1 pinch salt Enhances everything

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease the springform pan lightly or line the base with parchment.
  2. Crush the digestive biscuits into fine crumbs. Mix with the melted butter until it looks like wet sand. Press the mixture into the bottom of the pan to form an even crust.
  3. In a large bowl, beat the cream cheese, sour cream, and sugar together until smooth and lump-free.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and a pinch of salt.
  5. Pour the filling over the crust and smooth the top with a spatula.
Baking
  1. Bake for 50–60 minutes, or until the center is mostly set but still has a slight wobble.
  2. Cool the cheesecake on a rack to room temperature, then refrigerate for at least 4 hours (overnight is better) before slicing.

Notes

If using salted butter, cut the pinch of salt in the filling. To avoid lumps, let cream cheese and eggs come to room temperature before mixing.