Who doesn’t love a delicious cheesecake? Without wanting to exaggerate, the American cheesecake is simply delicious.
It’s just super creamy, not too sweet, but sweet enough and oh, did I say creamy? I am tempted to say McCreamy 😉
What are the differences in cheesecakes?
But what is the difference between an American cheesecake, a New York cheesecake and a German Käsekuchen?
Quark does not get into any of the American cheesecakes, but it does into a German one. Then there is also a distinction between the American and the New York Cheesecake. I asked my American friends what the other differences are.
- NY: whipped cream is added to the cream cheese
- American: made with cream cheese and sour cream
- German: is prepared with quark
Another difference is of course the base of the cake. The German Käsekuchen is made with a shortcrust pastry, the American one is made with a cookie base. If you can, use graham crackers, the classic American biscuits. Since I can’t get them here, I use whole grain biscuits and add a pinch of cinnamon for flavor.
If you don’t have a food processor, you can simply put the biscuits in a freezer bag, seal it and crush the biscuits with a rolling pin.
A few more tips for the perfect American cheesecake
The water bath is there so that the cake gets a soft heat from the steam. This is how he gets his even pallor and no cracks.
Aluminum foil: Please wrap the bottom at least 4 times, if not 5 times, so that
no water really gets in.
All ingredients should be at room temperature for best baking results
Base: it is best to use wholemeal biscuits or Graham Crackers, if you like a higher base (or want to cover the edges as well), then simply take double the cookie and butter amount for the base.
Allow to cool: Please let the cake cool in the oven with the door closed for at least 2 hours. And then place in the fridge overnight for the perfect result.
Decoration: There are no limits to your imagination. Whether it’s just fresh berries or fresh mangoes, a caramel sauce… Everything tastes good!
As you can see, there is a lot to consider. But it’s not impossible and you’ll be rewarded with a sensational cheesecake!
- 30 minutes
- 2 hours
- 1 hours 5 minutes
- 3 hours 35 minutes
|180 g||Graham Crackers or biscuits|
|Cream cheese cream|
|900 g||cream cheese|
|250 g||sour cream|
|1||lemon, juice and zest|
- water basin
- tin foil
Steps of preparation
- Preheat the oven to 160 °C for a fan oven
- Line the bottom of the spring form pan with baking paper.
- Crush the cookies in the food processor and place in a bowl
- Melt the butter in a saucepan over low heat
- Add salt, sugar, and cinnamon to the biscuits.
- Put the butter on top and mix everything together quickly and pour into the prepared spring form pan
- distribute and press firmly with the bottom of a measuring cup
- Bake for 10 minutes
- Remove from the oven and allow to cool and meanwhile start making the cream.
Cream cheese cream
- In the meantime, preheat the oven to 210 °C
- In a large bowl, whisk together the cream cheese, salt, and sugar.
- Scrape the vanilla out of the vanilla bean and add it.
- Add 3 tablespoons of lemon juice and the zest of the lemon.
- Add the cornstarch and stir everything together briefly
- Add one egg at a time, beating until the egg is incorporated into the mixture.
- Add the sour cream and mix until smooth.
- Wrap at least 4 layers of aluminum foil around the bottom of the spring form pan so that no water can flow into the pan.
- Heat water in a kettle
- Put the cream cheese mixture on the pre-baked base and place the spring form pan in the water bath/ water basin
- Careful hot! Add water and CAREFULLY place in hot oven.
- Bake for 10 minutes at 210 °C
- After 10 minutes, turn the oven down to 100 °C and let it bake for 55 minutes
- Turn off the oven, but leave the cheesecake in the closed oven to cool for about 2 hours
- Remove after 2 hours and chill in the fridge overnight
- Garnish with fresh berries and enjoy
Super rich and creamy!