Granny`s Cheesecake | Foodadvisor Blog

Cheesecake enjoys great popularity worldwide. The most famous varieties are certainly the American New York Cheesecake – which can be found on the menus of many hotels, restaurants and cafés – and of course the classic German cheesecake made from Grandma’s recipe. With this recipe I present you the version that my grandmother gave me.

For 4 persons

Difficulty Level: Easy

Expenses: 7-10 Euro

Time Effort: 1.5 Hours

Preparation takes 0.5 hour

Tools

gastro rubber gloves, aluminium foil, baking paper, a mixing bowl and two small bowls, whisk, springform pan (28 cm), small grater for the lemon and a baking spatula

Ingredients

200 g butter*
16 g vanilla sugar
230 g sugar
1 tablespoon honey
6 eggs
1 kg of low-fat curd cheese*
Abrasion of half the peel of an organic lemon
30 ml whipped cream*
120 g common wheat semolina
1 teaspoon vanilla custard powder
2 teaspoons baking powder
A pinch of salt

*Room temperature

Preparation

Take your springform pan (or cake pan of your choice) and cover it with baking paper at least on the bottom. Then butter the form (bottom & edge) and put it aside.

Now take the tempered butter, put it into a bowl and stir in sugar, vanilla sugar and honey with the help of a whisk. Afterwards come the eggs – add them one by one while stirring, for 5 eggs use “white & yellow”, for the sixth please only the yellow.

When all the eggs are in the mixture and it is stirred smooth, add the grated lemon, the whipped cream and little by little the curd cheese while stirring. Now mix in the second bowl the semolina with the vanilla pudding powder, a pinch of salt and the baking powder and stir them into your curd cheese mixture – done.

Now you can fill your prepared mould – before you do so, perhaps put some semolina on the buttered base and rim so that the cake can dissolve better later – and bake it in a preheated oven at 160°C for around one hour. Don’t forget to check from time to time – especially this traditional version without a base can easily burn.

Depending on the type of oven, it may also be necessary to cover the cheesecake with aluminium foil – as soon as the top of the cheesecake gets a light tan, it can be covered, because then there is less risk of the foil sticking to the cake.

Check from time to time with a toothpick (wood) if the cake is already done. If you prick it and there is still dough sticking to the wood, the cake still needs more time.

When the cake is ready, take it carefully out of the oven and let it cool down for at least one hour. Do not open the edge of the springform pan – before you remove it, go around with a knife to loosen the cake completely.