The Perfect Bavarian Cheesecake: A Step-By-Step Guide

Bavarian cheesecakes are rich, creamy, and versatile. They can be made with a variety of ingredients, including vanilla, lemon, berries, and chocolate, and can be customised to suit individual tastes. The process of making a Bavarian cheesecake involves preparing a crust, creating a filling, and assembling the final product. The crust is typically made from butter, sugar, and flour, while the filling consists of cream cheese, eggs, and various flavourings. The cheesecake is then baked and allowed to cool before being served chilled.

Prepare the crust

The crust is a shortbread-like crust that is buttery and delicious.

First, preheat your oven to 350°F. Line a springform pan with foil, as the crust will likely leak a little, and this will save you from cleaning up any spills. Then, grease the bottom of the pan and add in a parchment round, greasing the parchment and sides of the pan liberally.

For the crust, you will need:

• 2/3 cup butter
• 1/3 cup granulated sugar
• 1 egg
• Flour

Combine the above ingredients in a medium bowl, mixing with a spoon until combined. Press the mixture into the bottom of the pan and lightly up the sides of the pan. Chill the crust until you are ready to fill it.

Make the cheesecake filling

To make the cheesecake filling, you will need:

• 2 8-oz packages of cream cheese, room temperature
• 1 cup of granulated sugar (plus 1 extra tablespoon)
• 1 teaspoon of vanilla bean paste or vanilla extract
• 2-3 egg yolks
• 1/2-1 1/2 tablespoons of lemon juice
• 1/3 cup of slivered almonds (optional)
• 1 cup of butter, room temperature (plus 2/3 of a cup extra for the crust)
• 1 teaspoon of flour (plus 3 extra tablespoons for the crust)
• 1/4 cup of sour cream (room temperature)
• 1 packet of unflavoured gelatin

First, beat the cream cheese, sugar, egg yolks, and vanilla bean paste or extract in a large bowl until the mixture is completely smooth. You can use an electric mixer for this.

Next, add the lemon juice and sour cream to your mixture and beat until smooth.

In a separate bowl, whip the heavy cream until soft peaks form. Then, gently fold the whipped cream into the cheese mixture, being careful not to over-whip.

Dissolve the gelatin by warming it with a small amount of water in a microwave or over a double boiler. Once dissolved, add the gelatin to the cheese mixture and quickly fold it in, being careful not to get the gelatin on the sides of the bowl to prevent lumping.

Your cheesecake filling is now ready to be poured into your prepared crust and baked!

Bake the cheesecake

Now that you've prepared your springform pan and made your cheesecake batter, it's time to bake the cheesecake!

Preheat your oven to 350°F (175°C). If you're making an apple almond Bavarian cheesecake, preheat your oven to 375°F. Place your springform pan in a larger pan and fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. This water bath ensures even cooking and prevents the cheesecake from browning or cracking.

Bake your cheesecake for 1 hour and 10 minutes. Then, turn off the oven and let the cheesecake rest inside for 2 hours with the door closed. This gradual cooling process helps prevent cracks. After 2 hours, remove the cheesecake and let it cool on a wire rack. Chill the cheesecake for at least 4 hours or overnight before serving.

If you're making an apple almond Bavarian cheesecake, bake it for 1 hour to 1 hour and 20 minutes. The edges should be golden, and the top should still be jiggly. Let it cool to room temperature, and then chill it in the fridge overnight.

Make the bavarian cream

Ingredients

• 1/2 cup (120ml) heavy whipping cream
• 3/4 tsp vanilla extract
• 1/4 tsp banana extract
• 2/3 cup (160ml) heavy whipping cream, cold
• 5 tbsp (36g) powdered sugar
• 1 tsp powdered gelatin
• 1/2 cup (120ml) milk
• 3 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp banana extract

Method

Firstly, make the whipped cream topping by adding the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form. Set aside in the fridge.

Next, make the Bavarian cream. In a small bowl, sprinkle the gelatin over the milk and set aside. In a medium bowl, whisk the egg yolks together and set aside.

Add the 1/2 cup of heavy cream, sugar, vanilla extract, and banana extract to a large saucepan and heat over medium heat until warm. Remove the cream mixture from the heat and slowly pour the hot cream into the eggs to temper them.

Add the egg and cream mixture back into the saucepan and return to the heat. Continue cooking over medium heat until the mixture is thick enough to coat the back of a spoon, or reaches about 160°F. It should happen fairly quickly.

Add the gelatin mixture to the hot cream and stir until smooth. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.

While the custard cools, add the 2/3 cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.

When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

Remove the water bath wrapping from the cheesecake, then spread the Bavarian cream evenly over the top of the cheesecake. Refrigerate the cheesecake until completely cool and firm—this should take around 5-6 hours.

When the cheesecake is cool and firm, remove it from the springform pan. Pipe swirls of the whipped cream topping around the edge of the cheesecake, then serve with sliced bananas.

The cheesecake should be stored in the fridge and is best if eaten within 3-4 days.

Assemble and serve

Once your cheesecake is baked, cooled, and chilled, it's time to assemble and serve!

If you've made a traditional German cheesecake, you can simply serve it as is, with some fresh fruit or a drizzle of caramel sauce. If you're feeling extra indulgent, a dollop of freshly whipped cream on the side is always a good idea.

For a fancier presentation, you can top your cheesecake with a layer of Bavarian cream. This will add a smooth, creamy texture and an extra burst of flavor. To make the Bavarian cream, you'll need to prepare a pastry cream by thickening milk with cornstarch and then folding in some whipped cream. Spread this evenly over the top of your chilled cheesecake and let it set in the fridge.

If you've made an Apple Almond Bavarian Cheesecake, the assembly is a little different. First, you'll want to prepare a shortbread crust by creaming butter and sugar until light and fluffy, then adding vanilla and flour. Press this mixture into the bottom and up the sides of your pan. For the filling, beat together cream cheese, sugar, egg yolks, and vanilla bean paste until smooth. Pour this into your crust and top with cinnamon apples and slivered almonds. Bake until the edges are golden and the centre is still slightly jiggly, then let it cool and chill overnight. Before serving, a drizzle of caramel sauce is highly recommended!

Finally, if you're feeling really adventurous, you can try your hand at a Banana Cream Cheesecake topped with Banana Bavarian Cream. To assemble this cheesecake, start by preparing a vanilla wafer crust. Then, make your banana cheesecake filling by beating together cream cheese, sugar, flour, sour cream, banana extract, pureed banana, and eggs. Pour this into your crust and bake in a water bath to ensure even cooking. While the cheesecake cools, make your Bavarian cream by preparing a custard and folding in some whipped cream. Spread this over the cooled cheesecake and let it chill until set. Top with fresh banana slices and some piped whipped cream, and you're ready to serve!

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