Name: Classic baked cheesecake – a creamy dessert “like from a café”
Yield: 12 servings
Ingredients: Cookie base; 200 g butter cookies (e.g., BeBe, graham); 80 g melted butter; Cheese filling; 500 g full-fat quark in a tub (not wrapped); 300 g cream cheese like Philadelphia; 150 g granulated or raw cane sugar; 200 g sour cream (approx. 15–18% fat); 3 pcs eggs; 10 ml lemon juice (approx. 1 tablespoon); 5 ml vanilla extract or 1 packet vanilla sugar; 10 g cornstarch (about 1 heaping tablespoon); pinch of salt Simple sour topping (optional); 150 g sour cream (cultured sour cream); 15 g powdered sugar; 3 ml vanilla extract

Classic baked cheesecake – a creamy dessert “like from a café”

Classic baked cheesecake is exactly the kind of dessert that looks “like from a café,” but in reality you don’t need anything more than cookies, butter, quark, cream cheese and a little patience while it chills. No complicated water bath or special pans – a regular springform and a few simple steps are enough. A crunchy cookie crust topped with a tall, creamy filling with a hint of vanilla and lemon that isn’t overly sweet. Perfect as a celebration cake, a sweet finish to Sunday dinner, or a dessert that won’t embarrass you when guests arrive.

● medium♨ 12 servings

Step by step

Instructions

0 z 9

1Step 1First, prepare the pan. Line the bottom of a springform pan with baking paper and lightly butter the sides if you like. Preheat the oven to 160 °C (top and bottom heat). The lower temperature helps prevent the cheesecake from cracking and ensures even baking.
2Step 2Put the cookies in a blender and pulse into fine "crumbs." If you don’t have a blender, put them in a sturdy bag and crush with a rolling pin or the bottom of a cup. Transfer to a bowl, pour in the melted butter and mix until you have a moist crumb that holds together when pressed.
3Step 3Pour the biscuit mixture into the prepared pan and firmly press it into the bottom with your fingers or the bottom of a glass (you can make a slightly raised edge). Bake for 10 minutes. The crust will set slightly and won’t fall apart when you pour in the filling.
4Step 4Meanwhile, prepare the cheese filling. In a large bowl put the quark, cream cheese and sugar. Whisk with a whisk or on low speed with a hand mixer until smooth and creamy without lumps. You don’t need to whip it airy, just combine.
5Step 5Add the sour cream, lemon juice, vanilla extract, corn starch and a pinch of salt. Mix briefly again. Finally add the eggs — one at a time — and fold each in just lightly. Don’t overmix here to avoid incorporating too much air, which can cause cracks while baking.
6Step 6Remove the pre-baked crust from the oven and let it cool for a few minutes. Then carefully pour the cheese filling over it, smooth the surface with a spatula and tap the pan gently on the counter a few times to release large bubbles.
7Step 7Return the pan to the oven and bake at 160 °C for about 55–65 minutes. The cheesecake is done when the edges are set but the center still slightly "wobbles like jelly" when you gently shake the pan. That’s fine — it will set as it cools.
8Step 8If you want a sour topping, mix the sour cream, sugar and vanilla extract in a bowl. Remove the hot cheesecake from the oven, spread a thin layer of the topping over the surface and return it to the turned-off oven for 5 minutes. This will even the top and make it smooth.
9Step 9Let the finished cheesecake cool first at room temperature — ideally at least 1 hour. Then run a knife carefully around the edge between the crust and the pan to prevent sticking, cover and refrigerate for at least 2 hours (ideally overnight). Only then slice — chilled it holds its shape and yields clean cuts.

Kitchen tip

Cut the cheesecake with a sharp knife that you dip in hot water and wipe between cuts — this gives smooth slices and keeps the top layer intact. For an “Instagram-worthy” look, top individual portions with fresh fruit, a few chocolate shavings or a little homemade fruit sauce.

Customize this recipe

Variants and alternatives

Fruit cheesecake: spread a berry sauce over the chilled cheesecake (briefly simmer fruit with some sugar and starch) and chill until set. Chocolate version: fold 100 g melted dark chocolate into the cheese filling and reduce some of the sugar — you’ll get a denser, “brownies” style. Salted caramel: drizzle homemade salted caramel over the finished cheesecake before serving, sprinkle with chopped nuts for a café-style dessert. Mini cheesecakes: fill paper liners in a muffin tin with the same mixture (crust + filling) and bake for a shorter time — about 20–25 minutes. Perfect for parties or work.

Approximate per serving

Nutritional values

Energie~340 kcalProteins~13 gSacharidy~30 gTuky~22 g

Classic baked cheesecake – a creamy dessert “like from a café”

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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