Description
German Käsekuchen is a classic creamy cheesecake made with quark, featuring a light, slightly tangy filling baked in a buttery pastry crust.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon milk
- 500 g quark (or well-drained ricotta as substitute)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix flour, sugar, and baking powder. Add softened butter, egg, and milk and knead into a smooth dough.
- Press the dough evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, whisk together quark, sugar, eggs, heavy cream, melted butter, cornstarch, lemon juice, vanilla extract, lemon zest, and salt until smooth.
- Pour the filling into the prepared crust and smooth the top.
- Bake for 55–65 minutes until the center is mostly set but still slightly wobbly.
- Turn off the oven, open the door slightly, and allow the cheesecake to cool slowly inside for about 30 minutes.
- Remove from the oven and let cool completely before refrigerating for at least 3 hours before serving.
Notes
- Quark is traditional; if unavailable, use ricotta that has been drained well.
- Cooling the cheesecake slowly helps prevent cracks.
- For extra flavor, add a handful of raisins soaked in rum.
- The cake tastes even better the next day after chilling overnight.
- Dust with powdered sugar before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German