Description
Traditional German Cheesecake (Käsekuchen) made with creamy quark for a light yet rich texture and a delicate vanilla flavor. Less sweet than American cheesecake, it’s beautifully soft and slightly tangy.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp baking powder
- 2 lbs quark (or full-fat Greek yogurt, well drained)
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 1/2 cup heavy cream
- 1 packet vanilla pudding powder (or 3 tbsp cornstarch)
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix flour, sugar, baking powder, and butter until crumbly. Add egg and form into dough.
- Press dough into the bottom and slightly up the sides of the pan. Chill for 15 minutes.
- In a large bowl, beat quark and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream, pudding powder (or cornstarch), vanilla extract, and lemon zest.
- Pour filling over chilled crust.
- Bake for 60-70 minutes until center is set but slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool gradually inside for 1 hour.
- Cool completely, then refrigerate at least 4 hours before slicing.
Notes
- Do not overmix filling to avoid cracks.
- If using yogurt instead of quark, drain well for thicker texture.
- Cheesecake may puff while baking and settle as it cools.
- Store refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German