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Delicious authentic German cheesecake (Käsekuchen) made from scratch with a fluffy texture.

German Cheesecake (Käsekuchen)

A lighter and creamier alternative to American cheesecake, made with quark for a tangy twist and a fluffier texture.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g butter cookies or graham style crumbs
  • 90 g melted butter
For the filling
  • 750 g quark (preferably medium or full fat) Quark is essential for the authentic taste.
  • 150 g sugar
  • 1 packet vanilla sugar or 2 teaspoons vanilla extract
  • 1 zest of 1 lemon Optional but highly recommended for flavor.
  • 4 eggs Add one at a time to the filling.
  • 60 g cornstarch
  • 200 ml milk or cream Using milk keeps it lighter.
  • 1 pinch salt

Method
 

Preparation
  1. Heat your oven to 350°F (175°C). Line the bottom of your springform pan with parchment and lightly butter the sides.
  2. Crush the cookies into fine crumbs and stir in melted butter until it looks like damp sand. Press it into the bottom of the pan and bake the crust for 8 minutes, then let it cool.
Mixing the filling
  1. In a large bowl, mix quark, sugar, vanilla, lemon zest, and salt until smooth.
  2. Add eggs one at a time, mixing gently after each addition.
  3. Sprinkle in cornstarch and mix just until it disappears. Then pour in the milk or cream and stir until smooth.
Baking
  1. Pour the filling over the crust and bake for 55 to 65 minutes. The edges should be set and the center should still wobble slightly when you jiggle the pan.
Cooling and chilling
  1. Turn off the oven and crack the door. Let it sit for 10 to 15 minutes. Remove the cheesecake and let it cool completely at room temperature, then chill for at least 3 hours before slicing.

Notes

If you can't find quark, substitutes include Greek yogurt plus cream cheese, strained full-fat yogurt, ricotta, or blended cottage cheese. German cheesecake tastes better the next day after chilling. Serve with fresh berries, cherry jam, or a dusting of powdered sugar.