Should I let the cream cheese come to room temperature before using it?

Yes, it's a good idea to take the cream cheese out of the refrigerator in advance and let it come to room temperature before using it.

Can I freeze the American cheesecake?

Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and store it in the freezer for up to 2 months. Let it thaw in the refrigerator before serving.

Can I serve the American cheesecake with fruit or a sauce?

Yes, you can serve the cheesecake with fresh fruit like strawberries or raspberries, and a sauce like caramel sauce or chocolate sauce.

Can I replace the lemon with another fruit?

Yes, you can replace the lemon with orange or lime for a different flavor.

How long does this cheesecake stay good?

Up to 3 days in the refrigerator, covered.

American cheesecake

Name: American cheesecake
Cook time: 2 min
Total time: 2 min
Yield: 6-8P
Ingredients: 1 vanilla pod; 50 g sugar; 125 g flour; 100 g butter at room temperature; a pinch of salt; 1 egg yolk; a round or square springform of; at least 10 cm high; 200 g cream cheese or mascarpone; 600 g (low-fat) cottage cheese; 60 ml cream or sour cream; 200 g brown sugar; 20 g flour; zest of 1 lime; zest of 1 orange; the juice of 1 lemon; 5 eggs and 1 egg yolk; 400 to 500 g thick cottage cheese (like basket cheese) or a mixture of cottage cheese and cream cheese or mascarpone; optionally: a piping bag

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Do you want to try making American cheesecake yourself? Discover the full recipe here!

Ingredients

What do you need?

Quantity: 6-8P

For the dough
1 vanilla pod
50 g sugar
125 g flour
100 g butter at room temperature
a pinch of salt
1 egg yolk
a round or square springform of
at least 10 cm high

For the filling
200 g cream cheese or mascarpone
600 g (low-fat) cottage cheese
60 ml cream or sour cream
200 g brown sugar
20 g flour
zest of 1 lime
zest of 1 orange
the juice of 1 lemon
5 eggs and 1 egg yolk

For the finishing touch
400 to 500 g thick cottage cheese (like basket cheese) or a mixture of cottage cheese and cream cheese or mascarpone
optionally: a piping bag

1 vanilla pod
50 g sugar
125 g flour
100 g butter at room temperature
a pinch of salt
1 egg yolk
a round or square springform of
at least 10 cm high

200 g cream cheese or mascarpone
600 g (low-fat) cottage cheese
60 ml cream or sour cream
200 g brown sugar
20 g flour
zest of 1 lime
zest of 1 orange
the juice of 1 lemon
5 eggs and 1 egg yolk

400 to 500 g thick cottage cheese (like basket cheese) or a mixture of cottage cheese and cream cheese or mascarpone
optionally: a piping bag

Preparation method

How do you make this?

The preparation for the dough
Slice the vanilla pod lengthwise, scrape out the seeds with a knife, mix it with the sugar, and rub the seeds apart until there are no clumps left.

Add the sugar to the flour, mix in the butter and salt, and then the beaten egg yolk.

Roll into a ball and let it firm up in the refrigerator for an hour. Meanwhile, make the cheese filling.

The preparation for the filling
Mix the cream cheese and cottage cheese with the cream.

Then add the brown sugar, flour, lime and orange zest, the juice of one lemon, and the beaten eggs one by one.

For the finishing
Preheat the oven to 200 °C.

Roll out the dough for the base on a floured surface. Shape it to fit the springform: round or square. Grease the form, dust it with some flour, tap out the excess, cover the bottom with the sheet of dough (only covering the bottom and not the sides) and bake for 10 to 12 minutes. Let it cool slightly.

Turn the oven up to 275 °C.

Pour the cheese filling into the form.

Bake first for 12 minutes at 250 °C and then for another hour at 100 °C.

Let cool and refrigerate for at least 4 hours. Cheesecake is best served chilled.

Just before serving, cover the top with a thick layer of unsweetened cottage cheese that you pipe on in dollops with the piping bag. You can also finish the cheesecake very casually by spreading the cheese on the cake with a knife.

Tips

The recipe is really very simple and quick to make, but the dough must be pre-baked first. After that, the cheesecake needs another hour and a quarter in the oven. It's just a matter of patience.
Cheesecake stays fresh in the refrigerator for up to four days. Feel free to make them in advance if you have a party.