Buy all ingredients right below the recipe
Zutaten
- 70 Gramm Mehl Type 405
- 1,6 Kilogramm Frischkäse
- 5 Eier
- 400 Gramm Zucker
- 240 Milliliter Sauerrahm
- Saft einer Bio Zitrone
- 5 Gramm Vanilleschote (1 Stange)
- 40 Gramm Vanillezucker (5 Päckchen)
Preparation
- 1Preheat oven to 180 °C top and bottom heat. Grease a tall springform pan with butter and sprinkle with sugar.
- 2Scrape the vanilla seeds from the pod. Mix the cream cheese until it is nice and fluffy. Then separate the eggs and beat the egg whites until stiff. Squeeze the lemon. Beat the egg yolks with sugar until frothy. Then add the squeezed lemon juice, vanilla seeds, and flour.
- 3Gradually add the fluffy whipped cream cheese mixture to the egg-sugar mixture and mix very carefully on the lowest setting. Then fold in the sour cream and the stiffly beaten egg whites.
- 4Pour everything into the greased and sugared springform pan and place it on a rack. Place clay bowls with water below and next to the springform pan so that the cheesecake does not crack due to the steam. Bake everything at 180 °C top and bottom heat for 45 minutes. After 45 minutes of baking, reduce the temperature to 160 °C and bake for another 35 minutes.
- 5After baking, turn off the oven and let the cheesecake remain in the oven. Only open the oven door a crack. After about 2 hours, the oven door can be fully opened. Then let the now cooled cheesecake, along with the springform pan, rest in the refrigerator for at least 5 hours. Before removing the springform pan, slide a knife along the edge of the pan so that the edge can be released more easily. Finally, cut the cheesecake into 12 pieces and serve.
Tip
Take all ingredients out of the refrigerator about 1 hour before baking so that they reach room temperature. This way, they are best processed for your cheesecake. By the way, your cheesecake is only fully baked when it is quite firm on the outside and only seems a little wobbly in the middle.
