German Cheesecake (Käsekuchen)
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Light and airy, sweet and tangy – that’s authentic German cheesecake! This Käsekuchen is how my Mutti and Oma made it and it is delicious on its own or can have fruit added to it. Made fully from scratch without vanilla pudding mix, it tastes like it came from a professional German Konditorei!
For more delicious traditional German cakes try our German Apple Cake, German Plum Cake, German Rhubarb Streusel Cake, and though not technically “cake,” our Apple Strudel is a must!
If you’ve been to Germany and have had Käsekuchen, you know that it’s something special. This German cheesecake recipe is easy to make, is made entirely from scratch (no vanilla pudding powder!), will take you down memory lane and transport you to cheesecake heaven!
German Cheesecake vs. American Cheesecake
While American cheesecake is made with cream cheese and is quite dense in texture, German cheesecake is made with Quark, which is tangier in flavor and has a lighter, airier texture. American cheesecake is made with a graham cracker crust while German cheesecake is made with a shortcrust pastry called Mürbeteig. Another notable difference is that German cheesecake is far less sweet. It is usually eaten without toppings or sauces but there are popular variations that incorporate fruit in the filling, like mandarin oranges, apples, pears or berries. My Mutti often made a Blechkuchen (sheet pan) version topped with mandarin orange segments that was a family favorite.
What is Quark?
Quark is a kind of soft cow’s cheese that is made from strained soured milk and is high in protein and generally low in fat. It’s not a yogurt, it’s not cottage cheese, and it’s not ricotta. Flavor and texture-wise, it can be described as something of a combination of them. It has been made for millennia in different countries by different names, but is most notably called Quark and is strongly associated with German cuisine. It’s a versatile cheese and is used in both sweet and savory recipes.
What Can I Substitute for Quark?
In Germany, Quark is inexpensive and can be found in any grocery store, but it’s much harder (and more expensive) to source elsewhere. If you can find it, use it, because it really is unique and no substitutions can quite capture the flavor and texture. If you cannot find it you have a few options:
- Make it yourself! I’ve got you covered with a detailed, step-by-step tutorial on How to Make Quark.
- Quark is something of a cross between yogurt, cottage cheese and ricotta, and while obviously not exactly the same, you can substitute one of those. If using yogurt, use Greek yogurt and strain it in a cheesecloth to thicken it (you’ll want 500 grams of strained, thickened yogurt). If using cottage cheese, first blend it until it’s smooth.
Pro Tips for Making German Cheesecake
The most common challenges are the top of the cake cracking too much (a small crack is perfectly normal) and the cake not being fully set. To avoid these problems do the following:
- After the cheesecake is finished baking, turn the oven off and leave the cake inside the oven with the door cracked open. The sudden change in temperature from going to a hot oven to room temperature will often cause the filling to crack. Allowing the cake to cool in the oven reduces this risk.
- Let the cheesecake to fully cool before removing it from the springform and slicing it. I know it’s hard to be patient, but that will ensure the cake is set and you’ll get those nice, clean slices.
Käsekuchen should be stored in the fridge where it will keep for 3-4 days.
Before serving, let the German cheesecake come to room temperature. This improves both the flavor and the texture.
Enjoy!
German Cheesecake (Käsekuchen)
Equipment
Ingredients
- For the Crust:
- 6 tablespoons unsalted butter , softened
- 1/3 cup sugar
- 1 packet vanilla sugar
- 1 egg
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- For the Filling:
- 8 tablespoons unsalted butter , softened
- 3/4 cup sugar
- 2 packets vanilla sugar (or 2 teaspoons pure vanilla extract plus two tablespoons sugar)
- 3 eggs
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 500 grams Quark *see note below (click link for homemade Quark recipe!)
- 3/4 cup full fat sour cream
- zest and juice of one lemon
- 3/4 cup heavy whipping cream
Instructions
- 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'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.
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
