Westphalian Cheesecake

This cheesecake comes from the Westphalia region of Germany, where käsekuchen is lighter and fluffier than the dense New York style most Americans know. The secret is whipped egg whites folded into the batter, which gives each slice an almost soufflé-like airiness.

Two cheeses work together here: cottage cheese pressed through a sieve for smoothness, and cream cheese for richness. Sieving the cottage cheese is a step you cannot skip. Unsieved cottage cheese leaves grainy lumps throughout the cake that no amount of mixing will fix.

Creaming the butter with sugar (without beating, as the recipe specifies) creates a smooth base without incorporating too much air at this stage. The lift comes later from those stiff egg whites, and overbeating the butter mixture would make the cake rise too fast and collapse.

Cooling the cake inside the oven for 2 full hours is how you prevent cracking. The gradual temperature drop lets the custard contract slowly and evenly instead of shocking it with cold air.

Chef Tips

• Press the cottage cheese through a fine sieve or process in a food processor until completely smooth. This is the most time-consuming step but makes all the difference.
• Fold the egg whites in gently with a spatula. Stirring deflates them and you lose the light, airy texture.
• Don’t open the oven door during baking or cooling. Temperature changes cause cracks in the surface.
• Chill for at least 4 hours after the oven cool-down. The texture continues to firm and improve in the fridge.

Variations

• Add a tablespoon of lemon zest to the batter for a brighter, more citrus-forward flavor.
• Use a graham cracker crust or a shortbread cookie crust as the prepared base.
• Top with fresh berries or a thin layer of fruit compote before serving.