German cheesecake, known as Käsekuchen, is a delightful dessert that differs from its American counterpart in several ways. This classic European cheesecake is lighter in texture, less sweet, and features a unique, tangy flavor thanks to its key ingredient—quark. The combination of a buttery shortcrust pastry and a creamy, slightly airy filling makes this a perfect treat for any occasion.

Unlike the dense and rich New York-style cheesecake, German Käsekuchen is made without cream cheese. Instead, it relies on quark, a fresh cheese that has a smooth, slightly tangy taste. The filling is typically flavored with vanilla and lemon zest, giving it a bright, refreshing taste. This cheesecake is baked to perfection with a golden crust and a slightly wobbly center that sets as it cools.

In this guide, we will explore the history of Käsekuchen, its essential ingredients, and step-by-step instructions to help you create an authentic German cheesecake at home.

History of Käsekuchen

Käsekuchen has been a staple in German bakeries and households for centuries. Its origins can be traced back to traditional European cheese-based desserts that were made with curd cheese or farmer’s cheese. Over time, quark became the preferred choice for this beloved cake due to its creamy texture and mild taste. Today, Käsekuchen remains a favorite dessert across Germany, often enjoyed with a dusting of powdered sugar or a side of fresh berries.

Why Use Quark?

Quark is the star ingredient in German cheesecake, giving it its signature lightness and subtle tang. This fresh dairy product is similar to Greek yogurt or ricotta cheese but has a unique texture that makes the cheesecake incredibly creamy. If quark is not available in your area, you can substitute it with farmer’s cheese, pureed cottage cheese, or whole-milk ricotta.

Ingredients Breakdown

For the Crust:

• All-Purpose Flour (190 grams / 1½ cups): Provides the base for a firm yet tender crust.
• Granulated Sugar (50 grams / ¼ cup): Adds a hint of sweetness to balance the richness of the butter.
• Kosher Salt (Pinch): Enhances the overall flavor of the crust.
• Unsalted Butter, Room Temperature (85 grams / 6 tablespoons / 3 ounces): Gives the crust a buttery, melt-in-your-mouth texture.
• Large Egg, Beaten: Helps bind the crust ingredients together, ensuring a stable base for the filling.

For the Filling:

• Unsalted Butter, Room Temperature (55 grams / 4 tablespoons / 2 ounces): Adds a rich, creamy consistency to the filling.
• Granulated Sugar (150 grams / ¾ cup): Sweetens the cheesecake without overpowering its delicate flavors.
• Large Eggs, Separated (3): The yolks enrich the filling, while the whipped egg whites provide a light and airy texture.
• Cornstarch (45 grams / ⅓ cup): Helps thicken the filling, ensuring a smooth and stable cheesecake.
• Vanilla Extract (2 teaspoons): Adds warmth and depth to the flavor profile.
• Grated Lemon Zest (1 teaspoon, optional): Enhances the filling with a subtle citrusy freshness.
• Quark or Farmer Cheese (450 grams / 2 cups): The key ingredient that gives this cheesecake its authentic German taste.
• Heavy Cream (¾ cup): Adds a luxurious creaminess to the filling.

Step-by-Step Instructions

Preparing the Shortcrust Pastry:

1. Preheat the Oven: Set your oven to 350°F (180°C) and position the rack in the lower third of the oven.
2. Prepare the Baking Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
4. Incorporate Butter and Egg: Add the butter and beaten egg, mixing until the dough comes together.
5. Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Making the Filling:

1. Cream the Butter and Sugar: In a mixing bowl, beat the butter and sugar until light and fluffy.
2. Add Egg Yolks: Incorporate the egg yolks one at a time, followed by the cornstarch, vanilla extract, and lemon zest.
3. Mix in Quark and Cream: Beat in the quark and heavy cream until smooth.
4. Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold in Egg Whites: Gently fold the whipped egg whites into the filling mixture to maintain its airy texture.

Assembling and Baking:

1. Prepare the Crust: Remove the dough from the refrigerator, press it evenly into the bottom and sides of the prepared pan.
2. Pour in the Filling: Spread the quark mixture over the crust, smoothing the top with a spatula.
3. Bake the Cheesecake: Place the pan in the oven and bake for 60 minutes, or until the edges are golden brown and the center has a slight jiggle.
4. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 10-15 minutes.
5. Remove and Cool Completely: Transfer the cheesecake to a cooling rack, remove the springform pan, and let it cool to room temperature.
6. Refrigerate: For best results, refrigerate the cheesecake overnight before serving.

Serving and Storage Tips

• Dust with Powdered Sugar: Before serving, sprinkle powdered sugar on top for an elegant touch.
• Pair with Fresh Berries: Serve with lightly sweetened whipped cream and berries for added freshness.
• Store Properly: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing Option: Wrap individual slices in plastic wrap and freeze for up to a month. Thaw in the fridge before enjoying.

German Cheesecake Recipe (Käsekuchen)

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Indulge in the rich and creamy delight of traditional German cheesecake, known as Käsekuchen. Unlike its American counterpart, this cheesecake features a light and airy quark-based filling, balanced with hints of vanilla and lemon, all sitting on a buttery shortbread crust. This rustic yet elegant dessert is a favorite in German bakeries and is perfect for any occasion.

Ingredients

• For the Crust:

• 190 grams (1 ½ cups) all-purpose flour

• 50 grams (¼ cup) granulated sugar

• A pinch of kosher salt

• 85 grams (6 tablespoons / 3 ounces) unsalted butter, softened

• 1 large egg, beaten

• For the Filling:

• 55 grams (4 tablespoons / 2 ounces) unsalted butter, softened

• 150 grams (¾ cup) granulated sugar

• 3 large eggs, separated

• 45 grams (⅓ cup) cornstarch

• 2 teaspoons vanilla extract

• 1 teaspoon grated lemon zest (from about ½ a large lemon, optional)

• 450 grams (2 cups) quark or farmer’s cheese

• ¾ cup heavy cream

Directions

• Preparing the Crust:
• Preheat your oven to 350°F (180°C) and position the rack in the lower third.
• Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the paper as well.
• In a mixing bowl, combine the flour, sugar, and salt. Add in the softened butter and beaten egg.
• Mix until the dough comes together into a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Making the Filling:
• Using an electric mixer, beat the butter and sugar together until creamy and fluffy (about 1-2 minutes).
• Mix in the egg yolks, cornstarch, vanilla extract, and lemon zest until well combined.
• Add the quark and heavy cream, then continue mixing until smooth.
• In a separate bowl, whisk the egg whites until they form stiff peaks (around 2-3 minutes with an electric mixer on medium-high speed).
• Gently fold the whipped egg whites into the cheesecake batter to maintain its light texture.
• Assembling and Baking:
• Remove the dough from the refrigerator and press it evenly into the bottom and sides of the prepared springform pan.
• Pour the cheesecake filling into the crust, spreading it evenly.
• Place the pan on the lower oven rack and bake for 60 minutes.
• After baking, turn off the oven, crack the oven door, and let the cheesecake rest inside for another 10-15 minutes.
• The edges should be golden brown, while the center will still have a slight jiggle—it will set further as it cools.
• Remove from the oven and carefully detach the springform pan’s edges.
• Allow the cheesecake to cool completely at room temperature before transferring it to a serving plate.
• Dust with powdered sugar and serve with lightly sweetened whipped cream (Schlagsahne) and fresh berries for a traditional touch.

Notes

• Notes:
  Best Results: Prepare the cheesecake a day in advance and refrigerate overnight for optimal texture and flavor.
  Storage: Keep leftover Käsekuchen in an airtight container in the fridge for up to 5 days. You can also wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to a month. Thaw in the refrigerator before serving.
  Crust Thickness: When pressing the dough into the pan, the crust may only reach about 1 ½ inches up the sides, which is perfectly fine. To even out the thickness, use a dry measuring cup to press along the bottom and sides.
• What is Quark?
  Quark is a fresh dairy product similar to farmer’s cheese or curd cheese. It has a mild, creamy texture and is popular in European desserts. Depending on the country, it may be labeled differently:
  Austria: Topfen
  France: Fromage blanc or fromage frais
  Poland: Twaróg
  Czech & Slovak: Tvaroh
  Russia: Tvorog (творог)
  USA: Often found as farmer’s cheese
  If you can’t find quark, you can substitute with pureed cottage cheese, whole-milk ricotta, or Greek yogurt, though the texture may slightly vary.
  Where to Buy Quark?
  In the past, finding quark in the U.S. was a challenge, but now brands like Wünder Quark offer authentic European-style quark in various flavors, including plain (perfect for baking). Check your local grocery store or specialty markets for availability.