Last weekend I went shopping to the local supermarket and found a dairy product which was new to me – fromage fraise (quark). So, I bought the quark in the hope of finding a recipe and use it somehow. I was browsing the net, when stumble upon the info that Germans making their cheesecake version and using quark; even though I use Jamie Oliver’ cheesecake recipe most of the time, I decided to try new recipe without hesitation. And what do you think! The cheesecake turned out golden and very fluffy, but after setting in the fridge it fell down.. The texture was creamy and tender, and it reminded me the bake with cottage cheese from my childhood. So, if you are not fun of heavy and over-sugary cheesecakes, it’s your option! I will make it again for sure.
German Cheesecake - Käsekuchen
Ingredients for 22cm baking pan
- Crust. Sift the flour in a big mixing bowl, add baking powder, salt, vanilla, sugar and mix. Add butter and egg, knead until smooth. Cover the dough and keep in the fridge for 30 minutes.
- Filling. Beat egg yolks with sugar and vanilla until pale. Add butter, lemon zest and beat again. Add heavy cream and quark and stir to combine. Beat egg whites with salt and lemon juice until stiff; then gently fold into the quark batter along with cornstarch, adding a little at a time.
- Line the baking pan with paper. Roll out the dough into 30cm circle, or simply place it in the baking pan and press it, pushing it up the sides to make a rim.
- Pour the filling over crust and smooth with spatula.
- Bake in preheated 160C oven for 45-55 minutes until the top is golden and the filling set. If the top browning too much, cover with a piece of foil.
- Cool the cheesecake at the room temperature, then cover and refrigerate for 3-6 hours or overnight.
Enjoy!
milkandbun 
What a fantastic cake 🙂 I do get a bit sick after a normal sugar-laden cheesecake, so this would be a great recipe to try!
Cheers
Choc Chip Uru
Definitely it’s not over-sweet option! 🙂
This looks delicious. Reminds me a little of Japanese-style cheesecakes, but with crust.
Thanks! 🙂
Seems very lovely and fluffy 🙂 What about a sugar crust on top Crème brûlée style?
To be honest, I can hardly imagine it on this particular cheesecake; it’s so tender and tasty, that no need to add extra sugar or crunchiness. 🙂 Have you tried to make such top on any other cheesecakes?
Ohh I love Käsekuchen… its impossible to go wrong when ordering them somewhere, and its normally so easy to make it at home! I love your blog by the way 😀
It’s a pleasure to hear such lovely words! Thanks! 😀 and I’ve never seen this cheesecake sold in cafes here (Dubai); but I like my result and how it tastes!
You’re welcome 😀 Ohh really? Well, here in Germany you find it mostly everywhere and I love it!! Your’s look deliciously yummy 😀
Dreaming to visit Germany one day and Oktoberfest! 😀
Awnnn I hope you can come!! If you do let me know, would love to help you and meet you in person 😀
Would be amazing! 😉
Yes it would 😀
looks lovely! And what a fun name 🙂 My daughter studies German in school, so will be showing her this.
You can make it for her! 😉
Looks so beautiful and delicious, Mila. It doesn’t look fallen at all, it just looks like what it was meant to look like: tempting! 🙂
Thanks, dear! But you know, when I got it from the oven – it rose much above the crust, and then it fell down.. Next time I’ll make crust side lower 😉
The cheesecake I made rose over the crust and then deflated, too, as it cooled. That is what is supposed to happen, is it not?
Yes, usually it’s deflated, but this time it’s gone down dramatically! 🙂
This looks great! I am experiencing cheesecake-envy here 😉
It was eaten so fast! 😀 Thanks, Ginger!
I love Kaesekuchen! It is a great alternative to super sweet and heavy traditional cheesecakes.
Totally agree! It’s more fluffy also! 🙂
This wonderful cake brings up memories… In Israel, where I grew up, Quark is the most common cheese. It was brought by German Jews and became a household item, called simply “white cheese”. It’s used not just in baking, like in the cheese cake here, but also as a spread for sandwiches, as a base for dips and so much more… 🙂
That’s interesting! Thanks for the comment, Ronit! The quark, which I bought here was very creamy, like sour cream or creme fraiche; and what was it in Israel? I mean the consistency- also creamy and smooth, or not very?
It is very smooth and creamy, but less fatty than sour cream.
The original (and most tasty! 🙂 ) has 9% fat content, but there are also ones with 0%, 3% or 5% fat. Luckily, I can get it in a few stores around NY, as the American version is not as smooth and flavorful. 🙂
Could you share with me the recipe of the dip with quark please? 🙂
There is no accurate recipe, most dips start with a bit of finely grated garlic, salt and pepper and a drizzle of olive oil.
To that you can add one – or a combination of – the following: finely grated cucumber, squeezed of liquids, finely diced red pepper, finely chopped scallions or chives, mashed avocado, chopped herbs, chopped olives… So very tasty and goes well with bread, crackers or cut vegetables.
There is also a kid’s sweet version for a quick “pudding”: 1 Tbs cocoa powder and 2 Tbs sugar mixed with very little boiling water. Mix well to prevent lumps then add about 1 cup cheese and mix well.
And now I’m rushing to the store to buy some! 😀
Sounds mouthwatering indeed! 😀 I make yogurt sauce with cucumber kinda tzatziki. Definitely will try with the quark! Thanks again, Ronit! 🙂
You’re welcome Mila. I hope you’ll enjoy the results. 🙂
Yum! This looks delicious! Thanks for sharing 😀
Oh, yes! The cheesecake was so good and tasty! Thanks for commenting and stopping by; hope to see you often! 🙂
I saw Quark cheese in a lot of supermarket here in Montreal, but I’ve never bought it. Looking at what you did I’m kicking myself for have not doing it sooner! It looks perfect!
It’s nice to hear from you, Margy! I was passing by this product usually too, but it was right decision to buy it. 🙂 Thanks for the comment!
Your cheesecake looks delicious and moist, Mila! I love the last pic!
Thank you so much, Francesca! 🙂
Beautiful! I must find some quark to play with!
Thanks a lot! Yep, you should try it (it’s very creamy), if do like dairy products. 🙂
This looks beautiful! My husband loves cheesecake but I don’t make it very often. This one looks like a great addition to my repertoire! Great pictures Mila – love it! x
Thanks for the nice comment, Laura! The cheesecake turned out so tasty and tender, that we ate it as is (without extra sauce or fruits)! 🙂
Quark! I love that you use that. It seems quite unusual outside Germany, but here we use it all the time for Käsekuchen, as you found out yourself! Yours looks truly fine!!
Thanks for the commenting and stopping by! 🙂 I’ve never used quark before and know little about it! How do use it, any recipes? Do you eat as is? like yogurt?
My mum eats it as it it with a whole lot of jam on it (for breakfast), but I guess that´s a pretty unusual routine she has! Mostly, as far as I´m concerned, I use it as an ingredient for cheese cake. I don´t like it plain, I have to admit, and prefer yoghurt 🙂
I need to try it with some berries or jam! Love the idea and thanks for sharing! 🙂
You´re most welcome! If you try, make sure you choose quark with 10-20% fat – in contrast to Magerquark: 0% fat, however not at all smooth, but crumbly, and not in a good way!
Don’t know how fatty its here.. will check next time 🙂
Reblogged this on The Door into Promised Lands.
It looks creamy and delicious. A great alternative cheesecake than the usual cheesecake using cream cheese.
And it tasted great as well! Glad you liked it, Anna! 🙂