Simple Sour Cream Cake

This is a German recipe from the south, this is a simple sour cream cake. It was passed down by a reader, I didn’t even know of its existence and had to do some research. I learned that this can be classified as a cheesecake. It is made with sour cream containing 10% fat and heavy cream. What I like about this cake is several things. Number 1 being, it does not need a waterbath. Number 2: despite the fact that it is baked at a relatively high temperature, it does not crack easily. Number 3: as it uses this mild sour cream, it is not a tangy as some other German cheesecakes, it is slightly milder in taste. So will these reasons mean that you give it a try?

Sour cream with 10% (in German “Sauerrahm”), is a dairy product I have ignored so far. I noticed that it was available in Bavaria, but was not sure how it was different from sour cream. Well, it has less fat and more the texture of yoghurt. Apparently it is more common in the south of Germany, in Swabia and Bavaria. This cake is often called Swabian sour cream cake. What I like of this cake is the fact that you sprinkle it with sugar and cinnamon towards the end of baking and then get a slightly caramelized top. This was another reason why I had to try this cake. I hope you enjoy it as well.

Print Recipe

Simple Sour Cream Cake

Serves: One 24-26cm/8-9 inch ∅ springform

Prep Time: 30min – Cooking Time: 55min – Total Time: 1hr 30min

This simple sour cream cake comes from the south of Germany and can be considered a cheesecake.

Ingredients

• Crust
• 200 grams of all-purpose flour
• 60 grams of regular sugar
• 100 grams of cold butter
• 1 teaspoon of vanilla extract
• 1 egg
• 
  
• Filling
• 400 grams of sour cream (possibly with 10% fat content)
• 400 grams of heavy cream
• 30g of cornstarch
• 2 teaspoons of vanilla extract
• 80 grams of regular sugar
• 3 eggs
• 
  
• Topping
• 30 grams of regular sugar
• 1-2 teaspoons of cinnamon

Instructions

1

For the crust combine all ingredients except for the egg in a bowl and work into crumbs. Add the egg and combine into a ball. Flatten and chill covered for at least an hour or overnight.

2

Then roll out dough on a floured surface to cover a 24cm springform and the sides. Preheat oven to 180 degrees Celsius.

3

For the filling whisk together all ingredients and pour into prepared springform. Bake for about 45 minutes on medium rack. Then sprinkle the sugar and cinnamon mix on top and bake for another 10 minutes. The cake should be set and only slightly wiggly in the middle. If not, bake more. Let cool. I caramelized the top a bit more with a blow torch. Enjoy at room temperature or chilled.

Are you in the mood for more cheesecakes? How about:

My favorite German cheesecake

Cheesecake from San Sebastian, Spain

Japanese cheesecake

Cheesecake with apricots and crumbs

Cheesecake with a cookie crust