The time has come: recipe for the hottest cheesecake in the world

First of all: I am so a little bit tipsy. With me a glass of white wine on an empty stomach is sufficient at 18 o’clock, I admit. But that does not change the fact that I really believe that we are in our relationship so far that you deserve one of my greatest treasures.

Information that you can pass on to your children. Even after a zombie apocalypse or a Donald Trump war with North Korea or after a new Gölä album.

It is time that I give you the fourth birthday of Hey Pretty (insert Happy Birthday song here, höhö) finally give something with which I have been blessed legions of people who

a.) love cheesecake and

b.) always claim there is ONLY at Starbucks / Cheesecake Factory / with her friend in Upstate New York, the minipigs breeds the best cheesecake in the world.


And now you can prove it to the world with the recipe for the hottest cheesecake in the world, created by Yours Truly for years of “pimping” the recipe-for-a-pinch work.

Ehm … I think I’ve done enough to stop this, right? So there it is: The perfect recipe for the Easter brunch, the birthday or the cheesecake lover in your life!


For 12 pieces of cake

Total time: about 80 minutes (preparation 10 min, baking 60 min plus 10 min)

Also needed: Springform to 26 or 28 cm diameter, baking paper

The Best Cheesecake EVER


For the bread dough:

  • 100g butter
  • 200g biscuits or biscuits (I used McVities Digestive Cookies for this cake)
  • 1 pinch of cinnamon
  • 1 sachet of vanilla sugar

For covering:

  • 4 eggs
  • 200g sugar
  • 800g Philadelphia (Doppelrahmfrischkäse) Tip: Using M-budget from Migros is MUCH cheaper
  • 2 tablespoons freshly squeezed lemon juice
  • 200g creme fraiche
  • 1 sachet of vanilla sugar

Best Cheesecake Recipe EVER


  1. Melt the butter and allow it to cool slightly. Crumble the rusks roughly and place them in a sturdy plastic bag. Roll back and forth with the wallwood until everything is melted smooth. Tip: Works great even with gluten-free cookies, eg Gluten-Free Walker’s Shortbread. At the Guetzli applies Main thing reasonably neutral in taste!
  1. Mix the butter with the ground quetzal, cinnamon, and vanilla sugar and press to the bottom in the unlubricated form. I lay out my springform pan with baking paper before attaching the ring, so that the cake can be easily detached from the ground. Bröselteig presses the fingers really well and possibly even briefly cool until filling comes in.
  1. Preheat the oven to 160 ° C (circulating air without preheating 140 degrees) and place the grid in the center of the oven. Beat the eggs and sugar with the hand mixer until frothy … It takes about 2 to 3 minutes. Add the double cream cheese and mix well with the mixer until no more lumps are visible. Add the freshly squeezed lemon juice and CAREFULLY to the crumb tray. If you empty in from too high, it will “whirl up” the breadcrumbs and the cake will not look so pretty anymore. Steffi tip: Empty the stuffing on the bread dough over an inverted spoonful.
  1. Bake the cake in the oven on the middle rack for 60 minutes at 160 ° C. At the end of the 60 minutes, take the cake out for a moment and mix creme fraiche with vanilla sugar. Put this on the hot cake as a kind of “frosting” and smooth it with a spoon. Put it back in the oven for another 10 minutes.
  1. After the ten minutes have elapsed, switch off the oven and open the door slightly. If you let the cheesecake cool down slowly, it generally will not crack. After about half an hour, remove from the oven and let it cool on a grid, then put it in the fridge for at least three hours … or even better: cool overnight!

California Cheesecake Recipe and Instructions

The finished cheesecake can be stored (well packed in aluminum foil or cling film) easily 2-3 days in the refrigerator and can also be wonderfully frozen and thawed again.

You can decorate the cake totally optionally with a few alibi berries so that the guests do not immediately remember that they take with each piece a few thousand calories: VITAMINS, WISDOM!


California Cheesecake

And that’s my last piece of good advice, Bella: Even if it’s scary, you should serve you and your guests the smallest pieces possible.

Because as stupid, mind-boggling and Neanderthal brainstorm-activating fine he is also: This cheesecake is also extremely filling, so that hardly anyone has ever managed to eat two pieces of it.


Well, I have finished. It is Maundy Thursday, the kids have already school-free and Steffi now extremely desire to eat for the afternoon Cheesecake, because I actually baked this beautiful thing yesterday afternoon and noticed during cooling, that I have no nice serving plate, because I just no Food blogger, but am a BEAUTYBLOGGERIN.

So I quickly photographed my beautiful manicure with an alibi lemon (Kure Bazaars Mademoiselle K ) …

The Best Cheesecake Recipe in the World

… and then galloped off to Zara Home to buy a nice glass plate, on which I photographed the finished cheesecake with the last reasonable evening light.


And happy.

And damn high-calorie today, but every single one is worth it.

Happy Easter, Bella!

The best cheesecake recipe in the world

PS: I can not help it: the GIF!