Authentic German Cheesecake (Käsekuchen) | Quark Optional

4.69 from 48 votes

Authentic German Cheesecake (Käsekuchen) | Quark Optional

Light, fluffy German cheesecake (Käsekuchen) with authentic flavor - made with OR without quark! This traditional recipe uses a buttery shortcrust base and a tangy, creamy filling that's completely different from dense American cheesecake.

Course Cakes, Dessert

Cuisine German

Prep Time 20

Cook Time 1

Cooling time 1

Total Time 2 20

Servings slices

Calories 516kcal

Author by Marita Sinden

Equipment

hand or stand mixer
10 (26 cm) spring cake pan

Ingredients

For the base

½ cup butter room temperature
½ cups sugar
2 cups flour Germany type 405, UK plain four, USA all-purpose
1 teaspoon baking powder
1 egg medium size, at room temperature

For the filling

2 lb Quark OR 500 g / 2 cups cream cheese and 500 g / 2 cups Greek yoghurt (10% fat)
1 cups granulated sugar
¾ cups whipping cream
5 medium eggs room temperature
¼ cups corn starch alternatively, you can use shop-bought or homemade vanilla pudding powder
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Metric - US Customary

Instructions

To make the base

Preheat the oven to 180°C/356°F (top and bottom heat). Line a 26cm (10-inch) round springform pan with parchment paper. Grease the sides with butter and dust with flour—this makes removing the cake much easier later.
Using a hand mixer or stand mixer, beat the butter and sugar until creamy. Add the egg, flour, and baking powder, and mix until completely combined.
½ cup butter , ½ cups sugar , 2 cups flour , 1 teaspoon baking powder , 1 egg
Transfer the dough to a floured work surface or silicone mat. The shortcrust pastry should come together easily without being overly sticky. Divide the dough in half. Using floured hands, roll one half into a long rope and lay it around the edge of the pan (see step-by-step photos above).
With your fingers, press the dough up the sides of the pan to create a 5cm (2-inch) high crust around the edges (see photos).
Roll out the remaining dough and press it into the bottom of the pan, sealing it to the edges to prevent leaks.

To make the filling

Using a hand mixer or stand mixer with a whisk attachment, whip the cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.
¾ cups whipping cream
Using a hand mixer or stand mixer with a whisk or paddle attachment, beat the quark (or cream cheese and Greek yogurt), eggs, vanilla sugar, cornstarch, lemon zest, and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
2 lb Quark, 1 cups granulated sugar , 5 medium eggs , 1 teaspoon vanilla extract, 1 teaspoon grated lemon zest, ¼ cups corn starch
Gently fold the whipped cream into the quark mixture until fully combined. Be careful not to deflate the cream—this keeps the filling light and fluffy.
Pour the filling into the prepared crust and smooth the top with a spatula.

To bake

Place the cake in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the cake from the oven. Using a sharp knife, make a circular incision about 1cm from the edge, cutting about 1cm deep. This prevents the center from cracking (see photos above).
Return the cake to the oven and bake for another 30 minutes (1 hour total baking time).
Baking time varies by oven. After 1 hour, insert a skewer into the center—if it comes out clean, the cake is done. If not, bake for another 5 minutes and check again.Note: The cake will puff up around the incision. Don't worry—it will deflate as it cools and the cut will become less visible.
To prevent cracking, turn off the oven and carefully pull the oven rack out slightly, leaving the door open. Let the cake cool in the oven for at least 1 hour before removing.

Video

Notes

Please check the step by step images on the main post.

Nutrition