German Cheesecake With Meringue Topping

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Hands down the best cheesecake ever recipe! It’s easy to follow, so delicious and always turns perfect, with tears on it. Made up of a cake base, filled with cheesecake filling that’s made with Greek yogurt, sour cream and Mascaporne cheese and finished off with meringue topping. A must have recipe for cheesecake lovers!! 

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.

This cheesecake with meringue topping is one of the BEST cheesecakes is a family favorite. It’s unbelievably easy to make and so good! I’ve made it tons of times especially for birthdays and family afternoon coffees on Sundays and it’s always a HIT!

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) Greek 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

 

German cheesecake with meringue topping step by step photo recipe

How to make the cheesecake crust

Start off by lining a 26 cm (10.2 inches)- springform 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 dough 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.

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.

Assemble the cheesecake 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, so that it will have enough time to cool and become firm.

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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German Cheesecake With Meringue Topping

This is hands down the best cheesecake ever recipe! The only cheesecake recipe you'll ever need. It's easy to follow, insanely delicious and always turns perfect, with tears on it. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 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) Greek 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) corn flour (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 a 26 cm (10.2 inches)- springform 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.
  • Crumble the dough 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.
  • 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. Pour the cheesecake over the 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 (powdered sugar) and 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, so that it will have enough time to cool and become firm. 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.

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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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