German Style Lemon Cheesecake With Sour Cream

Loaded with fresh lemon flavor, this baked German style lemon cheesecake with sour cream and cream cheese is creamy, refreshing, so good and easy to make! Easy enough to be made by beginners too.

Made up of a cake base, filled with cheesecake filling with an amazing fresh lemon and buttery flavor and finished off with sour cream meringue topping. So good!! Even my husband who always claims not to be a fan of cheesecake loves it.

What you’ll need to make lemon greek yogurt cheesecake

For the base

• 200 g (7 oz/ 1 2/3 cup) plain flour (all purpose flour)
• 75 g (2.6 oz) butter
• 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
• 1 medium egg Germany, large US
• 1 teaspoon baking powder

For the filling

• 250 g (8.8 oz/ 1 1/8 cups ) cream cheese
• 650 g (23 oz/ about 2 2/3 cups) sour cream
• 40 g (1.4 oz/ 1/3 cup) corn flour (cornstarch)
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 egg yolks
• 130 g (4 ½ oz/ 2/3 cup) sugar
• 150 g (5.3 oz/ ½ cup + 2 tablespoons) melted butter
• 125 ml (½ cup + 1 teaspoon) milk

* All filling ingredients must be at room temperature!!

For the creamy topping

• 2 tablespoons sugar
• 2 egg whites
• A pinch of salt

You’ll also need

• Springform with removable base

How to make German lemon cheesecake with sour cream topping

Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.

Crumble the pastry into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Then preheat the oven to 175 ° C (347 °F), with both top and bottom heat.

Next, separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge. Add sugar, cream cheese, sour cream, corn flour (cornstarch), milk to the bowl with egg yolks. Whisk to a smooth cream.

Add melted butter, lemon zest and freshly squeezed lemon juice and combine well. Pour 3/4 of the filling into the cake base and for 45 minutes. Put aside the remaining filling for later.

In the meanwhile make the creamy topping. Take the egg whites out of the fridge; add a pinch of salt and 2 tablespoons of sugar. Using hand mixer, whip until light and fluffy and fold in the cream that you previously kept aside.

After 45 minutes take the cake out of the oven and spread the creamy topping over it. Bake for another 20 minutes.

After remove from the oven and let it cool completely, so that it will have enough time to cool and become firm. Remove the cake from the cake tin, dust it with icing sugar (powdered sugar) and enjoy.

More cheesecake recipes

• Best cheesecake recipe with meringue topping
• Lemon cheesecake pastry pockets

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