A traditional German bake distinct from New York-style cheesecake, German Käsekuchen is typically made with quark, giving it a lighter, more delicate texture.
Cloud-light and creamy with a gentle tang from the quark, set on a crisp, buttery crust. Not too sweet, it finishes clean with a whisper of lemon and vanilla.
Quark's high moisture and lower fat than cream cheese, combined with beaten eggs, produce an airy, custard-like set rather than a dense one, while slow cooling prevents the surface from cracking.
Variations
Käsekuchen ohne Boden without crust, with raisins, mandarin orange version, marbled with chocolate
On the Palate
Where Käsekuchen German sits in the German flavor cloud
Ingredients
Serves 12
How it's made
8 steps · 25 min
- 115 min
Make a sweet shortcrust pastry and chill it briefly.
- 28 min
Press the pastry into the base and up the sides of a springform tin.
Watch outPress the pastry snug and even up the sides with no cracks — a thin or split spot lets the wet filling seep under and soak the crust soggy.
- 36 min
Beat quark with sugar, eggs, vanilla, and lemon zest until smooth.
- 43 min
Whisk in softened butter and a little vanilla pudding powder to stabilize.
- 53 min
Pour the quark filling into the lined tin and smooth the top.
- 660 min
Bake in a moderate oven until set with a faint wobble in the center.
Watch outPull it when the edge is set but the center still has a faint wobble like soft jelly — baked till firm all through, it dries out and cracks.
- 760 min
Turn off the oven and let the cake cool slowly inside to prevent cracking.
Watch outCool it slowly in the switched-off oven with the door ajar — a sudden cold draft shrinks the top and cracks it right across.
- 8120 min
Chill fully before releasing the ring and slicing.
