Käsekuchen (German Quark Cheesecake)
In short: Creamy German cheesecake made with quark in a buttery shortcrust base, lightly lemony, baked until just set and golden. It takes about 1 h 40 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h 10 min
- Resting
- 4 h 30 min
- Total
- 1 h 40 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 350 kcal
Käsekuchen is the German cheesecake, lighter and less sweet than the cream cheese kind. The filling uses quark, a fresh soft cheese, lightened with beaten egg whites, over a buttery shortcrust base. It bakes until just set and is often served plain with coffee on Sunday afternoons. A slow cool in the turned-off oven keeps the top from cracking or sinking.
Instructions
- Rub the butter into the flour, sugar and salt with your fingertips until crumbly. Add the egg and knead briefly into a smooth dough. Flatten, wrap and chill for 30 minutes.
- Heat the oven to 180°C (350°F) and grease a 26 cm (10 inch) springform pan. Roll the dough out and press it into the base and 3 cm (1 inch) up the sides. Prick the base with a fork.
- Beat the yolks with 100 g of the sugar until pale. Beat in the quark, milk, melted butter, cornstarch, lemon zest and juice and vanilla until smooth.
- Whip the egg whites with the salt to soft peaks, then add the remaining 50 g of sugar and whip until stiff and glossy. Fold into the quark mixture in two additions.
- Pour the filling into the crust. Bake for 60 to 70 minutes, until the top is golden and the center jiggles only slightly. Cover with foil if it browns too fast.
- Turn off the oven and leave the cake inside with the door slightly open for 30 minutes. Cool completely, then chill for at least 3 hours or overnight before removing the ring.
Tips
- No quark? Strain full-fat Greek yogurt in a cloth-lined sieve for 4 hours, or mix full-fat ricotta with a few spoons of sour cream.
- Fold the egg whites in gently, because they give the filling its light, soufflé-like texture. The cake will rise, then settle as it cools, which is normal.
Questions and answers
Why did my Käsekuchen crack or sink?
It cooled too quickly or the egg whites were over-whipped. Leave it in the turned-off oven with the door ajar, then cool completely at room temperature.
What is quark and where can I buy it?
Quark is a fresh, mild, slightly sour soft cheese. Look in the dairy aisle of larger supermarkets, or substitute strained Greek yogurt.
Can I freeze German cheesecake?
Yes. Freeze whole or in slices for up to 2 months, and thaw overnight in the fridge. The texture is slightly softer after thawing.
How long does it take to make Käsekuchen (German Quark Cheesecake)?
About 1 h 40 min in total: 30 min of preparation and 1 h 10 min of cooking.
How many calories are in Käsekuchen (German Quark Cheesecake)?
About 350 kcal per serving, with 12 g of protein, 37 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 37 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 22 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
