Description

Authentic German Cheesecake (Käsekuchen) is a light, fluffy, and subtly sweet dessert made with quark cheese and a shortcrust pastry base, offering a uniquely tangy and creamy flavor that’s distinct from American-style cheesecakes.

Ingredients

Units Scale

For the crust:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp baking powder
1 pinch salt
1/2 cup unsalted butter, cold and cubed
1 egg
For the filling:
2 lbs (900g) quark (or substitute with well-drained ricotta or a mix of Greek yogurt and cream cheese)
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
4 large eggs, separated
1/3 cup cornstarch
1/2 cup whole milk
1/4 cup unsalted butter, melted

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Instructions

Prepare the crust: In a bowl, mix flour, sugar, baking powder, and salt. Cut in the butter until crumbly. Add the egg and knead into a dough. Press into the bottom and sides of a greased 9-inch springform pan. Chill while preparing the filling.
Prepare the filling: In a large bowl, beat egg yolks with sugar, vanilla, and lemon juice until creamy. Add quark, cornstarch, milk, and melted butter. Mix until smooth.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the quark mixture.
Pour filling into the prepared crust and smooth the top.
Bake in a preheated oven at 325°F (160°C) for 60–70 minutes, or until center is set and top is lightly golden. Turn off oven and let cake sit inside with door slightly open for 10 minutes.
Cool completely, then chill in the fridge for at least 4 hours or overnight before serving.

Notes

Quark is essential for authentic flavor; if unavailable, use drained ricotta or blend Greek yogurt with cream cheese.
Let the cheesecake cool slowly to prevent cracking.
Tastes even better the next day after chilling overnight.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 21g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 11g
Cholesterol: 115mg