15 years ago I got a piece of creamy cheesecake from a coworkers wife. I vividly remembered the taste of the cake, though not that I actually had the recipe for it. I found it on an old hard drive a few weeks back. The recipe is not the fastest one, but man is it worth the wait. This was, and still is, the best creamy cheesecake Ive ever eaten.

For this recipe I used a half sized baking form.

Ingredients

Dough:

• 3 tbsp warm water
• 3 eggs
• 90g sugar
• 90g cake flour
• 1/2 tsp baking powder
• dash salt

Cream:

• 250 ‘Topfen’ (~curd cheese)
• 1.5 tbsp lemon juice
• 2 egg yolks
• 100g selfmade vanilla sugar
• 1 tsp rum
• 250g sweat cream
• 4 sheet gelatine

Instructions

Start by preheating the oven to 180 degrees. In the meanwhile separate the egg white and whip it until its stiff. Mix all other ingredients and gently fold the egg white under. Bake this at 180 degrees for 30-40 minutes or until golden brown.

Let the baked cake fully cool down before moving on.

Remove the cake from the form and cut it through half ways. Prepare the outside of the spring form with plastic wrap and put the form back together (though keep the top of the cake out).

For the cream let the gelatine soak in cold water. In the meanwhile mix all other ingredients together. Once thats done, get the gelatine out of the water. Try to squeeze excess water out as good as possible before melting it over very low heat until it gets lightly warm.

Once thats melted whisk in 3 tablespoons of the cream in. This has to be done very fast so the gelatine does not form clumps. Mix in the rest of the cream and fill it into the spring form on top of the cakes bottom. Spread it evenly before placing the second half of the dough on top.

(I noted that the images are shuffled. Ill have to check why that happened and fix it later on.)

Let this rest for at least 4 hours in a cold environment (better over night).

The first try was not perfect. The dough did not kept its form on the outside, which resulted in a weird look of the filling on the outside. But taste wise it was amazing.

Next Time…

• The cream was perfect, though the dough a bit gummy. Tweaking the dough might be an option next time.