Some recipes don't just taste good – they also tell stories. This cheesecake, based on Grandma Lydia's recipe, definitely falls into that category for me. When we visited my grandparents, the coffee table was almost always laden with two very special cakes: Grandma's cheesecake and her famous bee sting cake. While my sister immediately went for the cheesecake, my heart clearly belonged to the bee sting cake – at least we had one thing we didn't have to argue about.
Nevertheless, I associate many fond memories with this cheesecake. The aroma from the kitchen, the gentle clatter of dishes, and the cozy gathering around the table are all inextricably linked to it for me. Grandma's cheesecake was always wonderfully creamy, with a delicate shortcrust base and a golden top.
Today I still love baking this recipe myself – not only because of its delicious taste, but also because it takes me back to those carefree afternoons of my childhood. And that's precisely why this cheesecake deserves a very special place in my recipe collection.
A creamy cheesecake with a smooth surface isn't a matter of chance. A few simple baking tips can prevent the cake from cracking during baking or cooling. The following advice will help ensure your cheesecake bakes evenly, remains stable, and retains a beautiful, smooth surface after cooling.
To be honest, I didn't take all of these tips to heart. I usually find baking cakes in a water bath too much work... And that's why you might spot a crack in mine... But with these tips, you have the best chance of doing better than me! Let me know in the comments if it worked for you!
What would Tom be without Jerry, Romeo without Juliet, or cheesecake without strawberries? Exactly, very sad... That's why I highly recommend you try my cheesecake with my... Strawberry Compote !
Would you prefer strawberry sauce instead of compote? No problem at all! Simply use your immersion blender to purée the strawberry compote into strawberry sauce! Let me know in the comments which fruits you think are essential with cheesecake!
Fruity & Aromatic Strawberry Compote: This simple strawberry compote is ready in minutes and boasts an intense, natural strawberry flavor. The berries are briefly simmered with a little sugar or sweetener, starch, and water until a fruity, slightly thickened sauce forms. Perfect as a topping for vanilla rice pudding, ice cream, pudding oats, or cheesecake. Fresh, aromatic strawberries are especially wonderful during ovulation.
I already shared my Healthified Cheesecake Recipe with you some time ago. If you can't resist cheesecake, this is a great way to start your day!
If you'd like to try even more cake recipes and treats, you can find all these recipes in the category Treat Yourself.
[trp_language language="de_DE"] https://youtube.com/shorts/pMAqF0YqP0Q?is=ZuKJupCyQH0t3CzW [/trp_language] https://youtube.com/shorts/xdC9BLexh_o?is=7u7iHSZ-9fqSwwmrGrandma Lydia's cheesecake is a classic springform cheesecake with a delicate shortcrust pastry base and a light and airy quark filling. Whipped egg whites ensure a particularly light texture, while slow baking at a low temperature gives the cake its creamy consistency and a gently golden surface. Served with a fruity strawberry sauce – for example, made from pureed strawberry compote – it's perfect for a cozy coffee break.
For the shortcrust pastry, put the flour, baking powder, sugar, vanilla sugar and salt into a large mixing bowl and mix well.
Then add the egg and the softened butter and knead the ingredients into a dough. You can initially use a hand mixer with dough hooks before finishing the kneading by hand.
Now wrap the dough in cling film and store it in the refrigerator until you continue with it.
Separate 5 eggs, add a pinch of salt to the egg whites and beat until stiff.
Now add the remaining filling ingredients (except for the egg whites) to the egg yolks and mix them with a hand mixer until combined
Preheat your oven to 320 °F (160 °C), top / bottom heat.
Grease your 26cm springform pan well with butter.
Now take the shortcrust pastry out of the refrigerator and roll it out between two pieces of cling film until it has a diameter of about 30 cm. Line the springform pan with it. The dough should cover the entire base evenly and be pulled up about 1 inch (3 cm) at the edges.
Prick the dough several times with a fork.
Now fold the beaten egg whites into the filling. Start with a spoonful and then fold in all of the beaten egg whites.
Pour the entire filling onto the prepared cake base. Then tap the baking pan a few times on the work surface to release any air bubbles.
Now put the cake in the oven to bake for 1.5 - 2 hours (at 320 °F, 160 °C, top / bottom heat), mine took 1 hour and 37 minutes.
The surface should be lightly browned all around, but not too dark or burnt.
Allow the cake to cool as slowly as possible. Turn off the oven and don't remove the cake immediately. Leave it in the oven with the door slightly ajar for about 2 hours or overnight.
Once the cheesecake has reached room temperature, refrigerate it until you are ready to serve it.
Once the cake is thoroughly chilled, remove it from the refrigerator and carefully unmold it. Cut it into slices and serve, for example, with strawberry sauce (see link above).
servings 12
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
Tip:Strawberry and cheesecake is such a classic combination! On my recipe blog, you'll already find a recipe for strawberry compote, which goes wonderfully with this cheesecake! If you'd prefer a strawberry sauce, simply purée the strawberry compote with an immersion blender!
Advertisement (Affiliate): If you want to use the same springform pan as me, you can get it here .
