Traditional Käsekuchen (German Cheesecake)

Why You’ll Love Traditional Käsekuchen (German Cheesecake) Recipe

• It’s elegant yet approachable — you don’t need fancy ingredients or techniques.

• The quark gives the filling a smooth, airy richness without being overly heavy.

• It’s versatile — you can serve it plain, with fruit toppings, or a dusting of powdered sugar.

• The flavors develop beautifully if made in advance, so it’s great for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust / dough

• All‑purpose flour

• Sugar

• Unsalted butter

• Egg

For the filling

• Quark (or a substitute)

• Heavy cream

• Eggs

• Sugar

• Vanilla pudding powder (or substitute)

• Zest of lemon

Directions

1. Prepare the dough (crust): In a bowl, combine flour, sugar, and butter until crumbly. Add the egg and knead into a smooth dough. Wrap and chill for about 30 minutes.

2. Make the filling: In a large bowl, beat together quark, heavy cream, eggs, sugar, vanilla pudding powder, and lemon zest until smooth and free of lumps.

3. Assemble: Preheat your oven (to about 175 °C / 350 °F). Roll out the chilled dough and press it into a greased springform cake pan, bringing it up the sides slightly. Pour the filling over the crust, smoothing the top.

4. Bake: Bake for 50 to 60 minutes, or until the top is set and lightly golden. The center may jiggle slightly — it will firm up as it cools.

5. Cool gently: Once baking is done, turn off the oven, crack the oven door, and let the cake cool inside for about 30 minutes (this helps prevent cracks). Then remove and cool completely, refrigerating before serving.

Servings and timing

• Yields: 12 slices

• Prep time: 30 minutes

• Bake time: 60 minutes

• Total time: about 1 hour 30 minutes

Variations

• If you can’t find quark, use a mix of cream cheese and Greek yogurt (in equal parts) as a substitute.

• No vanilla pudding powder? Use cornstarch + a bit of vanilla extract to help stabilize the filling.

• Fruit topping: Add a layer of fresh berries, cherry compote, or fruit glaze on top just before serving.

• Crust alternative: Use a graham cracker or cookie crumb crust if you prefer something simpler.

• Flavor additions: You can stir in a little lemon juice, vanilla extract, or even lemon curd for extra brightness.

Storage/Reheating

• Storage: Keep leftover slices covered in the refrigerator for up to 5 days.

• Freezing: Slice the cheesecake, wrap individual pieces tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge before serving.

• Reheating (if desired): Best enjoyed cold or at room temperature. If you warm it gently, do so in a low oven (e.g. ~100–120 °C) for just a few minutes to avoid drying it out.

FAQs

What can I use instead of quark?

You can substitute equal parts cream cheese and Greek yogurt to mimic the texture and tang of quark.

How do I avoid cracks in my cheesecake?

Cool gently: after baking, turn off the oven and leave the door cracked, letting the cake cool slowly. Also avoid overbaking.

Which size of springform pan should I use?

A 9‑inch (about 23 cm) springform pan works well. You can use up to 10 in (25 cm), but the cake may be a bit shorter and might bake slightly faster.

Can I make this cheesecake ahead?

Yes — in fact, it tastes better after resting in the fridge overnight, as the flavors mellow and texture improves.

Can I add fruit or toppings?

Yes — fresh berries, fruit compotes, or a dusting of powdered sugar all work beautifully with Käsekuchen.

Is it overly sweet?

No — German cheesecake is usually less sweet than many American versions, making it refreshing and not cloying.

Can I make it gluten‑free?

Yes — replace the all‑purpose flour in the crust with a 1:1 gluten‑free flour blend.

How should I slice it cleanly?

Chill the cheesecake well before slicing. Use a warm, sharp knife and wipe it between cuts for clean slices.

What’s the best way to serve it?

Serve chilled or at room temperature, plain or topped with fruit, powdered sugar, or whipped cream.

How long will it keep in the freezer?

Up to three months when slices are wrapped tightly. Thaw overnight in the refrigerator.

Conclusion

This Käsekuchen is a delightful balance of creamy, tangy, and gently sweet — a German cheesecake that’s lighter and more delicate than many traditional American versions. Its simplicity makes it perfect for both everyday enjoyment and special occasions. With easy substitutions and lovely versatility, it’s a recipe worth keeping in your repertoire.

Traditional Käsekuchen (German Cheesecake)

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Käsekuchen is a classic German cheesecake made with a creamy quark filling and a buttery crust. It’s light, not overly sweet, and perfect for any occasion.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 200g flour
• 75g sugar
• 1 tsp baking powder
• 1 egg
• 75g butter (cold)
• 1 kg quark (or farmer’s cheese or ricotta as substitute)
• 250g sugar
• 1 packet vanilla pudding powder (or 40g cornstarch)
• 1 tsp vanilla extract
• 4 eggs
• 100g melted butter
• 200 ml milk

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Instructions

1. Preheat the oven to 175°C (350°F). Grease a 26cm (10 inch) springform pan.
2. In a bowl, mix flour, sugar, and baking powder. Add the egg and cold butter, then knead into a smooth dough.
3. Press the dough into the bottom and slightly up the sides of the springform pan. Chill while preparing the filling.
4. In a large bowl, combine quark, sugar, vanilla pudding powder (or cornstarch), and vanilla extract. Mix until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Add melted butter and milk, and mix until fully combined and smooth.
7. Pour the filling into the crust-lined pan and smooth the top.
8. Bake for about 60 minutes, or until the center is just set and the top is golden.
9. Turn off the oven and let the cake cool inside with the door slightly open for 1 hour to prevent cracking.
10. Remove from the oven and chill in the refrigerator for several hours or overnight before serving.

Notes

• If quark is unavailable, substitute with well-drained ricotta or farmer’s cheese.
• Letting the cake cool in the oven prevents cracks.
• Tastes even better the next day after chilling overnight.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 22g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 9g
• Cholesterol: 95mg