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A chef, wearing a black apron and gloves, carefully decorates a round tart topped with red berries. In the background, racks filled with freshly baked goods can be seen, highlighting a busy kitchen environment. The chef is focused on creating an appealing presentation.

The house's recommendation

A tribute to the warm, family-style hospitality we are privileged to share with our guests. Do enjoy our homemade cheesecake in the lobby bar – freshly baked every day by our head pâtissier, Nicolai Riebeling.

A culinary moment based on a family recipe

A chef smiles while presenting a decorated fruit tart on a platter. He wears a white chef coat and black gloves, with a kitchen environment visible in the background featuring baking equipment and pastries. The focus is on the chef and the tart.

Nicolai Riebeling – our head pâtissier: “For me, a culinary moment that feels just like home is our homemade cheesecake, made to a family recipe. Every morning I bake a fresh one for the lobby bar – creamy, authentic and with a touch of nostalgia. My special moment is the first scent that wafts through the kitchen.”

Take a look at the recipe at the bottom of this page and bake our cake for yourself and your loved ones.

Nicolai Riebeling’s cheesecake

This cake is best enjoyed at home, in good company. The best cakes are made when family and friends are gathered in the kitchen, with one person tasting the batter and another laughing – because, just as it is in our own home, the most precious thing is not just the cake itself, made to a family recipe, but the moment you share together.

Ingredients for the shortcrust pastry

Plain flour (200g)
Butter, cold (100g)
Sugar (75g)
Medium-sized egg from a local source (1)
Salt (1 pinch)
Baking powder (1 tsp)

Ingredients for the extra-creamy filling

Low-fat quark (1000g)
Sugar (250g)
Vanilla sugar (1 sachet)
Medium-sized eggs from local producers (4)
Mascarpone (200g)
Vanilla custard powder (1 sachet)
Cornflour (2 tbsp)
Salt (1 pinch)
Zest of one lemon

Method

  1. Prepare the shortcrust pastry: Knead the flour, sugar, butter, egg, baking powder and salt into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
  2. Prepare the tin: Preheat the oven to 170 °C (top and bottom heat). Grease a 26 cm springform tin. Roll out the pastry and line the tin with it. Prick the base several times with a fork.
  3. Prepare the filling: Beat the eggs, sugar and vanilla sugar for 2–3 minutes until creamy. Stir in the quark, mascarpone and cream. Add the custard powder, cornflour, lemon zest and salt. Mix everything together until smooth and creamy.
  4. Baking: Pour the filling into the tin and smooth the surface. Bake in the oven for approx. 65–70 minutes.
  5. Important for extra creaminess: Switch off the oven. Open the oven door slightly and leave the cake in the oven for 20 minutes. Then leave to cool completely. Ideally, leave to set in the fridge for 4 hours or overnight.
A chef, wearing a black apron and gloves, carefully decorates a round tart topped with red berries. In the background, racks filled with freshly baked goods can be seen, highlighting a busy kitchen environment. The chef is focused on creating an appealing presentation.
Ein Bäcker lächelt, während er zwei Tabletts mit frischen Brötchen und Croissants hält. Im Hintergrund sind große Öfen sichtbar, die den handwerklichen Charakter der Backstube betonen.
Ein Kellner in eleganter Kleidung trägt einen Teller mit Torte in einem stilvollen Restaurant. Im Hintergrund sind Gäste zu sehen, die in einem gemütlichen Ambiente sitzen und sich unterhalten.
Zwei Köche in einer modernen Küche. Der ältere Koch trägt ein schwarzes Schürze und lächelt, während der jüngere Koch ihm mit freundlichem Ausdruck eine Schürze anlegt. Die Atmosphäre ist freundlich und arbeitseifrig.