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Badischer Rahmkuchen (Baden-Style Cheesecake)

A recipe for Badischer Rahmkuchen (Baden-Style Cheesecake) for #SixteenCheesecakes
Course Dessert
Cuisine German
Keyword cheesecake, dessert, German, Germany
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time: 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings 1 Cheesecake

Ingredients

Crust:

  • 200 grams (~1 1/2 cups) all purpose flour
  • 70 grams  (1/2 cup plus 2 tablespoons) powdered sugar
  • Pinch salt
  • 8 tablespoons (110 grams) unsalted butter chilled
  • 1 egg
  • 1 tablespoon water

Filling:

  • 400 grams (1 3/4 cups) sour cream
  • 200 grams (3/4 cup) schmand or creme fraiche
  • 200 mL (7 fl oz) heavy cream
  • 3 eggs
  • 40 grams (5 tablespoons) cornstarch
  • 100 grams (1/2 cup) granulated sugar
  • 2 teaspoons vanilla extract

Topping:

  • Powdered Sugar or Cinnamon Sugar

Instructions

To make the crust:

  • In a medium bowl, combine the flour, powdered sugar, and salt. Dice the chilled butter and cut it into the mixture using a dough blade, forks, or your fingers until coarse and no pieces are larger than a pea. Mix in the egg to form a smooth dough and, if needed, add the water to help bring it together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • Preheat oven to 350˚F (180˚C) and line a 10 inch springform pan with parchment. Grease the bottom and sides with butter.
  • On a lightly floured surface, roll the chilled dough into a circle large enough to cover the bottom and about 1 1/2 inches (3 cm) up the sides, about 1/4 inch thick. Place evenly into the pan, pressing the dough into the edges and evenly around the sides. Prick the bottom a few times with a fork.

To make the filling:

  • In a large bowl, mix together the sour cream, schmand or creme fraiche, heavy cream, eggs, cornstarch, granulated sugar, and vanilla extract until just combined and smooth. Pour into the prepared crust and pan. Bake in preheated oven until set with the center slightly wiggly and the top golden, 40-45 minutes. Turn off the oven, but leave the door closed for 10 minutes. Open the door slightly and allow to rest for another 30 minutes before removing to a wire rack to cool to room temperature.
  • Serve at room temperature or cover and refrigerate until ready to serve.