Go Back
unsophisticated baked cheese cake
Prep Time30 mins
Cook Time1 hr
Servings: 12
for the cake base:
  • 150 g all-purpose flour
  • 100 g butter
  • 50 g fine sugar
  • a pinch of salt
for the filling:
  • 400 g (full-fat) cream cheese (2 packets à 200 g)
  • 250 g mascarpone (1 packet)
  • 100 g sour cream (24% fat) (½ packet)
  • 50 g Greek yoghurt
  • 100 ml cream
  • 3 eggs
  • 125 g fine sugar
  • 35 g all-purpose flour
  • 1 tbsp vanilla sugar (or 1 packet)
  • 1 organic lemon (only zest!)
  • spring form (18 cm)
  • 1-2 oven-safe small bowls optional!
how to:
  • Preheat the oven to 160° C w/ fan.
for the cake base:
  • Put all the ingredients for the cake base in a bowl & knead together.
  • Distribute as evenly as possible in the spring form (bottom & side).
for the filling:
  • Grate the zest the organic lemon.
  • Mix flour, sugar, vanilla sugar & lemon zest.
  • Whisk cream cheese, mascarpone, sour cream, Greek yoghurt & cream.
  • Add the eggs & whisk again.
  • Add the flour mix & whisk again.
  • Pour the filling into the prepared spring form; leave a small rim of cake.
  • Optional: There will be slightly more filling than you can use for the cake. Just pour the rest in 1 or 2 small oven-save bowls & put in the oven together w/ the cake.
  • Bake in the oven at 160° C w/ fan for 60 min. Afterwards switch off the oven & open the door of the oven for a small gap. Let the cake cool down in the oven completely. This will take some hours. Only then remove the spring form & transfer the cake to a plate.
  • Optional: Enjoy the leftovers of the filling as a dessert w/ some fruit or whatever.
Don't forget: The cake needs about 3-4 h in the oven until at room temperature after baking.
You can store the cake on your kitchen counter (covered) for 3-4 days.
If you like to store it in the fridge the cake will get somewhat more dense.