Käsekuchen Recipe

Prepare dough

Cut cold butter into 1/4-inch cubes. In a bowl, whisk together 1.5 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle ice water (2 tablespoons) over the mixture, toss gently with a fork until dough just begins to come together. Add an extra teaspoon of water only if dry. Do not overwork.

Gather dough into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface into a circle about 12 inches in diameter and 1/8–1/4 inch thick. Gently press into a 9-inch springform pan, trim excess and flute edges. Prick bottom lightly with a fork.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, then bake an additional 6–8 minutes until lightly golden. Let cool slightly while preparing filling.

Lower oven temperature to 325°F (160°C). Place room-temperature cream cheese (24 oz) in a large mixing bowl. Beat on medium speed with a hand mixer or in a stand mixer until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar and continue beating until well incorporated, scraping down the bowl as needed, about 1–2 minutes.

Add eggs one at a time, mixing on low speed and scraping bowl between additions so each egg is fully incorporated. Avoid whipping too much air into the batter.

Mix in 2 teaspoons vanilla extract, 1 tablespoon lemon zest, 1/2 cup sour cream, 2 tablespoons flour and 1/4 teaspoon salt on low speed until just combined and smooth. Do not overmix.

Pour filling into the slightly cooled blind-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (160°C) for 45–55 minutes. The edges should be set and lightly golden; the center will still have a slight jiggle (about 1/2 inch). Avoid overbaking to prevent cracking.

Turn off oven and crack the oven door. Let cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

Remove from oven and run a thin knife around the edge to loosen from the pan. Cool to room temperature on a rack, then refrigerate (still in the pan) for at least 6 hours, preferably overnight, to fully set.

When ready to serve, remove the springform ring. Toss berries with 1 tablespoon confectioners' sugar if desired and arrange over the chilled cheesecake.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.