Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 eggs
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper.
2. In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup softened unsalted butter and mix until the dough comes together.
3. Press the dough into the bottom of the prepared pan, making sure it is evenly distributed. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a separate mixing bowl, beat 4 eggs until frothy. Add 2 cups softened cream cheese, 1 cup sour cream, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Mix until smooth.
5. Add 1/4 cup all-purpose flour and 1/4 cup heavy cream to the mixture and whisk until well combined.
6. Pour the mixture over the cooled crust and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set.
8. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 450
Total fat: 29g
Saturated fat: 17g
Cholesterol: 170mg
Sodium: 240mg
Total carbohydrates: 40g
Dietary fiber: 0g
Total sugars: 28g
Protein: 8g
Substitutions for ingredients:
- You can use graham cracker crumbs instead of all-purpose flour for the crust.
- You can use regular sugar instead of granulated sugar.
- You can use salted butter instead of unsalted butter.
- You can use half-and-half instead of heavy cream.
Variations:
- Add 1/2 cup of your favorite fruit jam or preserves to the cream cheese mixture before baking.
- Top the cheesecake with fresh fruit or whipped cream before serving.
- Add 1/4 cup of cocoa powder to the cream cheese mixture for a chocolate version.
Tips and tricks:
- Make sure the cream cheese and sour cream are at room temperature before mixing to ensure a smooth mixture.
- Use a spatula to smooth out the top of the cheesecake before baking to prevent cracking.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent condensation from forming on the surface.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake cold.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Top with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks, it is still edible. You can cover the cracks with whipped cream or fruit.
- If the cheesecake is too soft, it may not have baked long enough. Bake for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Mehlbeutel-Käsekuchen is a traditional German cheesecake that dates back to the 16th century.
Flavor profiles:
Creamy, tangy, and sweet.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: German