German Cheesecake, or Käsekuchen, is a beloved dessert known for its lighter, fluffier texture compared to its American counterpart. The star of the filling is quark cheese—a tangy, creamy dairy product that gives this cake its signature richness without the heaviness. It’s nestled in a buttery shortcrust and subtly flavored with lemon and vanilla, making each bite a harmonious balance of zest and sweetness. The cheesecake is typically finished with a dusting of powdered sugar and sometimes a dollop of whipped cream, as seen in the image—a classic European touch of elegance and indulgence.
Quark is also reputed for being high in protein and calcium while low in fat, aligning beautifully with your wellness-focused culinary philosophy. If quark isn’t available, cottage cheese or ricotta can offer therapeutic value too, maintaining the recipe’s grounding in functional nutrition.
🧂 INGREDIENTS
For the crust:
- 200g (1 2/3 cups) all-purpose flour
- 100g (1/2 cup) cold unsalted butter, cubed
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
For the filling:
- 500g (2 cups) quark (or substitute with ricotta or cottage cheese)
- 200g (1 cup) granulated sugar
- 3 large eggs
- 200ml (3/4 cup) heavy cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- Powdered sugar for dusting
📝 INSTRUCTIONS
- Preheat and Prepare Pan Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper for easy removal.
- Make the Crust In a mixing bowl, combine flour, butter, sugar, egg, vanilla, and salt. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Press the dough into the bottom and slightly up the sides of your prepared pan. Refrigerate the crust while you prepare the filling—this step ensures a firmer texture post-bake.
- Prepare the Filling In another bowl, blend the quark and sugar until smooth. Add the eggs one at a time, mixing after each addition to maintain a creamy consistency. Stir in heavy cream, lemon juice, and vanilla extract. Sift in the cornstarch and gently fold until incorporated—this helps the filling set beautifully without cracking.
- Assemble Pour the filling into your chilled crust and smooth the top with a spatula. Gently tap the pan on the counter to release trapped air bubbles.
- Bake Place in the oven and bake for 50–60 minutes. The top should be lightly golden, and the center slightly wobbly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 15 minutes—this slow cooling method reduces surface cracks.
- Cool & Set Transfer the cheesecake to a cooling rack. Once completely cool, refrigerate for at least 4 hours (overnight is ideal) to let the flavors meld and the texture stabilize.
- Finishing Touches