Czechoslovakian Cheesecake
Delight your taste buds with the rich and creamy charm of Czechoslovakian Cheesecake, a timeless classic that blends buttery shortbread crust with a velvety cream cheese filling. This indulgent dessert showcases a perfectly balanced flavor profile, featuring hints of vanilla and zesty lemon for a refreshing twist. The crisp, golden crust is made from scratch for a homemade touch, while the smooth, slightly tangy filling is elevated with sour cream and a delicate jiggle that sets to perfection after chilling. With just a few simple steps, this elegant cheesecake is ideal for any occasion, from cozy family gatherings to festive celebrations. Serve it chilled for a delightful dessert that melts in your mouth with every bite.
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Recipe Information
Ingredients
- 125 grams unsalted butter
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 2 egg yolks
- 500 grams cream cheese
- 200 grams sour cream
- 150 grams powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 3 eggs
- 100 milliliters milk
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch springform pan.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the unsalted butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolks to the crumb mixture and knead gently until it forms a smooth dough. Wrap the dough in cling wrap and refrigerate for 20 minutes.
Roll out the dough to fit the base of the prepared springform pan. Press it evenly into the bottom to form a crust and prick it with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10–12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add the sour cream, vanilla extract, and lemon zest, and mix well until fully combined.
Add the eggs, one at a time, beating well after each addition.
Slowly pour in the milk and mix until the filling is smooth and slightly runny.
Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking as it will firm up as it cools.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
When ready to serve, remove from the springform pan, slice, and enjoy a delicious piece of Czechoslovakian Cheesecake!
Nutrition Facts
Calories |
5341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.1 g | 445% | |
| Saturated Fat | 199.7 g | 998% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 1818 mg | 606% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 490.4 g | 178% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 286.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1078 mg | 83% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
