american cheesecake

American Cheesecake

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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 ūüėČ

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 K√§sekuchen 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‚Ķ 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!


sabrina x

American Cheesecake

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  • Prep time:
    30 minutes
  • Rest time:
    2 hours
  • Baking time:
    1 hours 5 minutes
  • Total time:
    3 hours 35 minutes


24 cm springform pan
180 g Graham Crackers or biscuits
90 g butter
1 pinch cinnamon
1 tsp sugar
1 pinch salt
Cream cheese cream
900 g cream cheese
250 g sour cream
250 g sugar
2 Tbsp cornstarch
1 whole vanilla
1 lemon, juice and zest
4 eggs
1 pinch salt


  • water basin
  • tin foil

Steps of preparation


  1. Preheat the oven to 160¬†¬įC for a fan oven
  2. Line the bottom of the spring form pan with baking paper.
  3. Crush the cookies in the food processor and place in a bowl
  4. Melt the butter in a saucepan over low heat
  5. Add salt, sugar, and cinnamon to the biscuits.
  6. Put the butter on top and mix everything together quickly and pour into the prepared spring form pan
  7. distribute and press firmly with the bottom of a measuring cup cake base
  8. Bake for 10 minutes
  9. Remove from the oven and allow to cool and meanwhile start making the cream.

Cream cheese cream

  1. In the meantime, preheat the oven to 210¬†¬įC
  2. In a large bowl, whisk together the cream cheese, salt, and sugar.
  3. Scrape the vanilla out of the vanilla bean and add it.
  4. Add 3 tablespoons of lemon juice and the zest of the lemon.
  5. Add the cornstarch and stir everything together briefly
  6. Add one egg at a time, beating until the egg is incorporated into the mixture.
  7. Add the sour cream and mix until smooth.
  8. 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.tin foil
  9. Heat water in a kettle
  10. Put the cream cheese mixture on the pre-baked base and place the spring form pan in the water bath/ water basincheesecake
  11. Careful hot! Add water and CAREFULLY place in hot oven.
  12. Bake for 10 minutes at 210¬†¬įC
  13. After 10 minutes, turn the oven down to 100 ¬įC and let it bake for 55 minutes
  14. Turn off the oven, but leave the cheesecake in the closed oven to cool for about 2 hours
  15. Remove after 2 hours and chill in the fridge overnight
  16. Garnish with fresh berries and enjoy


Super rich and creamy!

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.


2 thoughts on “American Cheesecake”

  1. My husband and I agreed that this is absolutely the best cheesecake either of us have ever had. It was the perfect texture… excellent balance of denseness and creaminess. Of course I like to add a little chocolate sauce to mine.

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