Recipe archive
MAIN RECIPE PAGE Back to Bread and pâtisserie-index
Baked cheesecake

Cheese cake bottom crust:

100 g flour
½ tsp baking powder
(pinch of salt)
25 g sugar
1 tsp vanilla sugar
½ tbsp grated lemon zest
50 g butter
1 egg yolk
500 g cream cheese
125 ml crème fraîche
175 ml sugar
2 eggs
1 tbsp flour
1 tsp vanilla sugar
(grated zest of 1 large lemon)
300 g crème fraîche
3 tbsp sugar
1 tsp vanilla sugar

Bottom crust:
Sift and mix together the dry ingredients and the lemon zest. Rub the butter in with your hands, until the mixture resembles bread crumbs. Add the egg yolk and mix quickly and lightly into a smooth dough. If the dough seems too dry and will not hold together, add a dash of egg white or cold water. Wrap the dough in plastic wrap and let it rest in refrigerator for an hour.

Dust the baking surface with flour and roll out the dough into a flat disk. Line the bottom of a springform pan (Ø 24 cm) with the dough. Cut out any excess dough. Keep the pan in refrigerator while preparing the filling.

Stir the cheese and the crème fraîche until smooth. Mix them together and beat until fluffy. While beating, gradually add the sugar and the eggs, one at a time. Flavour with vanilla sugar (and lemon zest). Pour the filling in the springform pan and bake at 160 °C for 45 - 60 minutes. Towards the end of baking, cover the top with foil to prevent it from burning or getting too brown. Note that the filling will remain unset and moist in the centre.

Take the cake out of the oven and let it cool down for 15 minutes. Meanwhile, mix the ingredients for the topping and raise the oven heat to 200 °C. Spread the topping mixture carefully and evenly on top of the cake with a spatula and bake for another 7 - 10 minutes.

Switch off the oven, open the door and let the cake cool down. Without removing it from the pan, transfer the cake in refrigerator and chill overnight before cutting and serving.

Cheese cake slice

Cut the cake into wedges using a piece of thin thread, for example non-flavoured dental floss.

Serving suggestion:
Serve cheesecake with fresh fruit and/or berries or with fruit sauce, like raspberry sauce.


Copyright © 1997-2022 Nordic Recipe Archive