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Baseless German Cheesecake

Submitted by Elke Garnk?ñufer 01 August 2009

This is a traditional German cheesecake recipe which has nothing in common with American style cheesecakes. The curd can not be replaced as it´s essential to the outcome of the cake. I hope you acchieve the same result with British custard



250 g margarine, 7 eggs, 300 g sugar, 1 kg curd (low fat if possible), 1 bag of custard powder , 1 1/2 teaspoons of baking powder, 1 tablespoon vanilla sugar, 3 tablespoons semolina, 1 tablespoon freshly squeezed lemon juice


Preaheat ofen to 180° Celsius. Beat eggs and sugar until sugar is dissolved. Melt margarine. Mix everything well in a big bowl. Grease springform tin of 26 cm aperture. Fill dough in . Bake in middle of ofen for about an hour. It should be firmly set and of golden colour. Try to not open the door while baking as this results in the cake deflating in the middle (tastes the same but doesn´t look as good). But, depending on your ofen, you might have to because if the cake top gets too dark you need to cover it with aluminium foil for the remaining baking time.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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