german cheesecake

This German-style Cheesecake - known as Käsekuchen in German - is the perfect dessert. Made with quark and pudding powder, it has a light and fluffy texture. This quark cheesecake surprises with a hint of lemon and a delicious crust!

German Cheesecake (Käsekuchen)

flour

sugar

salt

baking powder

vanilla extract

butter, cold

eggs

Quark (see notes)

instant pudding powder, vanilla (approx. 1/2 cup)

lemon zest

vegetable oil

whipping cream

Add the flour, sugar, salt, and baking powder...

Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.

Cut up the cold butter into small cubes...

Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.

Mix everything with the spiral dough hooks of...

Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.

In a separate large bowl, mix the eggs...

In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.

In another bowl, whip the cream using clean...

In another bowl, whip the cream using clean (!) beaters of your electric mixer.

Fold the whipped cream and quark into the...

Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.

Line the bottom of your 9 1/2 inch...

Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.

Take out the dough from the fridge and...

Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.

Once your crust is fitted well, pour the...

Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.

Bake the cake in the lower third of...

Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).

Creamy, tangy German cheesecake with a buttery crust. This authentic Käsekuchen is perfect for any occasion!

Traditional Käsekuchen Recipe (German Cheesecake)

¾ cups (220 grams) all-purpose flour

(100 grams) sugar

½ cup (115 grams) unsalted butter

egg (for crust)

½ cups (375 grams) quark

(240 milliliters) heavy cream

eggs (for filling)

(150 grams) sugar

vanilla pudding powder

lemon

Make the Dough

Combine flour, sugar, and butter. Add the egg and mix until dough forms. Chill for 30 minutes.

Prepare the Filling

Beat quark, cream, eggs, sugar, pudding powder, and lemon zest until smooth.

Assemble

Roll out the dough and press into a greased springform pan. Pour in the filling.

Bake

Bake at 350°F (175°C) for 50-60 minutes. Cool in the oven with the door ajar, then refrigerate.

Light and airy, sweet and tangy, this traditional German cheesecake is made from scratch and tastes like it came from a professional Konditorei!

For the Crust:

unsalted butter (, softened)

vanilla sugar

all-purpose flour

For the Filling:

sugar vanilla

cornstarch

Quark (*see note below (click link

full fat sour cream

heavy whipping cream

Preheat the oven to 350 F / 180 C.  Place the rack on the bottom third of the oven.To make the pastry crust:  Place the butter, sugar and vanilla sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until creamy.  Add the egg and mix to combine.  Add the flour, baking powder and salt and mix until it comes together in a dough.  Alternatively, place everything in a food processor and pulse until the ingredients come together, then turn out onto the counter and knead to form a dough.  Or place all the ingredients in a large mixing bowl and knead the mixture together with your hands until a dough forms.  Butter a 10 inch / 26cm springform.  Press the dough onto the bottom and about an inch up the sides of the springform.  It may initially appear like there isn&#39;t enough dough, but keep pressing it to form a thin, even layer throughout, making sure there are no cracks that could cause leakage.  Chill in the fridge while you prepare the filling.

To make the filling:Place the butter, sugar, vanilla sugar or extract, eggs, cornstarch and salt in a large mixing bowl and beat until smooth.  Add the quark, sour cream, lemon zest and juice and beat until smooth.  In a clean mixing bowl, beat the heavy whipping cream until stiff.  Fold the whipped cream into the filling mixture until thoroughly combined.

Pour the filling into the crust and smooth over the surface.  Bake for about an hour until the cheesecake has puffed up and is nicely browned on the top.  The cheesecake should be quite firm to the touch but with a slight jiggle in the middle.  Turn the oven off and leave the cheesecake inside with the oven door partially open (this will help prevent the top of the cake from splitting due to a sudden temperature change).  Allow the cheesecake to fully cool before removing it from the springform and slicing, otherwise you run the risk of the cheesecake not being fully set.   Store your Käsekuchen in the fridge where it will keep for 3-4 days.  For the best texture and flavor, let it come to room temperature before eating.

Just made this and tasted just like my friends who was from Germany so thanks for a great recipe.

I made this Rezept zum erstenmal without changing anything. Instead of Quark I used European Yogurt from Trader Joe and drained it for 24 hours. The taste was excellent but the 350 F Temperature was too high for my oven. I baked the cake for 50 minutes and it was much too dry and split on the top. Next time I would definitely bake it at 325 F for no more than 45 to 50 minutes.

Made it, entirely forgot to whip the cream until it was too late, and it's still yummy!!

perfect. I  made it for my German Partner. He was so happy and said it was as good as his mums cheesecake. He gave me lots of compliments. Thank you  for the easy to follow instructions.  my partner suggests that I sprinkle raisins on the pastry Base as this was a favourite extra ingredient for him as a child.

Oh this was perfection!!  I made this for my German in-laws who were here visiting and they said they've never had a better kaesekuchen and my MIL even asked for the recipe!

German family approved! Impressed my boyfriend, adding this to my personal home recipies &lt;3

This was phenomenal!  I have very high standards when it comes to German cheesecake because it was my favorite thing to buy at my local bakeries when I lived in Germany.  I have made several of your other German recipes (which are all excellent) so I felt pretty confident that this was going to be good.  I was wrong.  It was better than good - it was AMAZING!  This is an absolutely stellar, authentic German cheesecake and one that I will make again and again.  Thank you, Kimberly!

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German Cheesecake (Käsekuchen)

Traditional Käsekuchen Recipe (Germ...

Traditional Käsekuchen Recipe (Germ...

German Cheesecake (Käsekuchen)

Top 4 german cheesecake recipes from across the web

The most viewed german cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Cheesecake (Käsekuchen)

Traditional Käsekuchen Recipe (Germ...

Traditional Käsekuchen Recipe (Germ...

German Cheesecake (Käsekuchen)

The most viewed german cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine