The best cheesecake ever recipe

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This is hands down the best cheesecake ever recipe! The only cheesecake recipe you’ll ever need. It’s easy, insanely delicious and always turns perfect, with tears on it. 

Yesterday was my baby sister, Taimi’s birthday. So, I decided to make a meringue cheesecake with tears for her, because she is more than thirteen thousand kilometers away from me. And I wasn’t able to congratulate her in person. Don’t worry aunty Taimi, your niece and lots of helpers ate your cake on your behalf.

Taimi and I are very close although we hardly see each other face-to-face. Last time I saw her in person was a year ago, when she paid my family and me a short visit. Taimi studied medicine in South Africa and stayed after she completed her studies. I’m so proud of my smart sister. Sometimes I call her Dr. Taimi, but she hates it. Apparently it reminds her of all the nurses that want something from her, when she is on duty.This cheesecake recipe with meringue topping is phenomenal! I have eaten lots of cheesecakes here in Germany, because Germans are very well known for making the best baked goodies. But I must say that non of all the cheesecakes that I have eaten could beat this one. I’ve made this cheesecake tons of times especially for birthdays, weddings and family coffees on Sundays and it’s always a HIT!

 

Tips for making the best cheesecake ever

Just like the best chocolate tart ever recipe and fresh strawberry cake, I always make this cheesecake a night before, so that it will have enough time to cool and become firm. I also use a parchment paper at the bottom of the cake tin. Because this makes it easier, to remove the cake later after baking.


The best cheese cake ever recipe

Yield: 12 Servings
Prep Time: 20 min
Bake Time: 60 min @ 175 °C (347 °F)
Cool Time after baking: at least 1 hour

What you’ll need to make cheesecake with meringue

What you’ll need to make the cheesecake crust:

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all purpose flour)
  • 65 g (2.3 oz/ ¼ cup) butter, soft
  • 75 g (¼ cup+ 2 tablespoons) sugar
  • 1 teaspoon baking powder
  • 1 medium egg, room temperature

What you’ll need for the cheesecake filling:

  • 500 g (17.6 oz/ 2 cups + 2tbs) strained yogurt, room temperature
  • 200 g (7.1 oz/ 1 cup – 2 tbs) Mascarpone cheese, room temperature
  • 200 g (7.1 oz/ 1 cup – 2 tbs) sour cream, room temperature
  • 3 egg yolks
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter, melted
  • 125 ml (4.22 fl oz/ 1/2 cup) milk, room-temperature
  • 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)
  • 150 g (5.3 oz/ 2/3 cup) sugar
  • 1/4 teaspoon vanilla extract

For the meringue topping:

– 3 egg whites
– 4 tablespoons icing sugar
– a pinch of salt

You’ll also need:

– a hand mixer
– a rolling pin
– 2 bowls
– a spatula
– springform cake tin (I used a 26 cm (10.2 inches)- springform cake tin)


How to make the best cheesecake ever recipe

How to make the cheesecake base:

Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter.

In a bowl combine the egg, sugar, butter, flour and baking powder.

Using your hands mix all the ingredients together to form a firm dough. Wrap with a cling film and place it in the fridge while you’re preparing the filling.

How to make the cheesecake filling:

Next, separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge.

Add sugar, melted butter, yogurt, Mascarpone cheese, sour cream, cornstarch (cornflour), vanilla extract, milk to the bowl with egg yolks.

Whisk to a smooth cream.

Preheat the oven to 175 ° C (347 °F), with both top and bottom heat.

Press the cake base into the tin:

Take the cake base out of the fridge. Lightly flour the working surface and roll it out.

Place the pastry into the prepared cake tin. Don’t’ worry, it doesn’t have to be perfect.

Using your hands, press the cake base until the bottom of the cake tin is covered. (like in the picture below.)

Fill and bake:

Pour the filling into the cake base lined springform cake tin and bake for 50 minutes.

In the meanwhile prepare the meringue topping. Take the egg whites out of the fridge, add a pinch of salt and icing sugar.

Using a hand mixer, whip until light and fluffy.

After 50 minutes take the cake out of the oven and spread the meringue topping over it. It’s very important that the cream doesn’t touch the ring/walls of the springform cake tin. Because this makes it hard to remove the cake from the cake tin.

Put the cake back in the oven and bake for another 10 minutes. It’s very important that you bake for only 10 minutes, otherwise the tears won’t appear later.

Remove the cake from the oven. If you would like to have more tears on the cake, then place the cooling/baking rack on top of the cake tin. Cover the baking rack with a damp towel. Let the cake cool completely. Preferably overnight.

If your cheesecake doesn’t have tears, you don’t have to worry, because this won’t affect the taste.

Remove the cake from the cake tin by going around the edges with a knife to release it from the ring and enjoy.

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Best cheesecake with meringue topping

This is hands down the best cheesecake ever recipe! The only cheesecake recipe you'll ever need. It's easy, insanely delicious and always turns perfect, with tears on it. 
Prep Time20 mins
Cook Time1 hr
Cool Time (at least)1 hr
Total Time2 hrs 20 mins
Course: afternoon coffee, afternoon tea, Breakfast, Dessert
Cuisine: European, German
Keyword: birthday, Cheesecake, cheesecake with meringue topping, crowd pleaser, käsekuchen, Light dessert, meringue cheesecake, mother's day, special occasion desserts, spring treats
Servings: 12 servings
Author: Ester from esterkocht.com

Ingredients

For the cake base

  • 200 g (7.1 oz/1 2/3 cups) plain flour (all purpose flour)
  • 65 g (2.3 oz/ 1/4 cup) butter
  • 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
  • 1 teaspoon baking powder
  • 1 medium egg

For the filling

  • 500 g (17.6 oz/ 2 cups + 2 tbs) strained yogurt room temperature
  • 200 g (7 oz/ 1 cup -2 tbs) Mascarpone cheese room temperature
  • 200 g (7 oz/ 1 cup - 2 tbs) sour cream room temperature
  • 3 egg yolks
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter melted
  • 125 ml (4.2 fl oz/ ½ cup) milk room temperature
  • 40 g (1.4 oz/ ⅓ cup) cornflour (cornstarch)
  • 150 g (5.3 oz/ ⅔ cup) sugar
  • ¼ teaspoon vanilla extract

For the topping

  • 3 egg whites
  • 4 tablespoons icing sugar
  • a pinch of salt

Instructions

  • Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine the egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough. Wrap with a cling film and place it in the fridge while you're preparing the filling.
  • Separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge. Add sugar, melted butter, yogurt, Mascarpone cheese, sour cream, cornstarch, vanilla extract, milk to the bowl with egg yolks. Whisk to a smooth cream. Preheat the oven to 175 ° C (347 °F), with both top and bottom heat.
  • Take the cake base out of the fridge. Lightly flour the working surface and roll it out. Place the pastry into the prepared cake tin. Don't' worry, it doesn't have to be perfect. Using your hands, press the cake base until the bottom of the cake tin is covered. Pour the cheesecake over the cheesecake crust and bake for 50 minutes.
  • In the meanwhile prepare the meringue topping. Take the egg whites out of the fridge, add a pinch of salt and icing sugar. Using a hand mixer, whip until light and fluffy. After 50 minutes take the cake out of the oven and spread the topping over it. Put the cake back in the oven and bake for another 10 minutes.
  • Remove the cake from the oven. If you would like to have more tears on the cake, then place the cooling/baking rack on top of the cake tin. Cover the baking rack with a damp towel. Let the cake cool completely. Preferably overnight. Remove the cake from the cake tin by going around the edges with a knife to release it from the ring and enjoy!

Notes

  • When spreading the topping over the cake, make sure that the cream doesn't touch the ring/walls of the springform cake tin. 
  • It's also very important that you bake the cake with meringue topping for only 10 minutes, otherwise the tears won't appear later.
  • If your cheesecake doesn't have tears, you don't have to worry, because this won't affect the taste.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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2 Comments

  1. @f_scott_f -->Instagram

    May I introduce you to my new friend? Here he is, THE CHEESECAKE.
    Ever thought I couldn’t bake. Thanks to Ester – now I can. Remembering the struggles my mother fought when trying to bake a cheesecake in our gas-fired oven. Some of the cakes were burned, some are collapsed. This recipe will guide you to a perfect cheesecake…It’s foolproof. I can confirm this.
    It is fluffy and in a perfect balance of sweet and sour.
    Do it! Bake it! Enjoy it!

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