German Cheesecake – Käsekuchen

 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

German Cheesecake - Käsekuchen

Ingredients for 22cm baking pan

170g all-purpose flour
1/2 tsp baking powder
a pinch of salt
1 tsp vanilla extract or vanilla sugar
1 Tbsp granulated sugar
70g butter
1 egg
600g quark
3 eggs, separated yolks and whites
150g granulated sugar
80g butter, at room temperature
1/2 lemon, grated zest, optional
180ml heavy cream
vanilla bean, seeds
1 tbsp cornstarch
1 tsp lemon juice
a pinch of salt
  • 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.




    • milkandbun says:

      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?

  1. 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… 🙂

    • milkandbun says:

      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. 🙂

      • 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! 😀

      • milkandbun says:

        Sounds mouthwatering indeed! 😀 I make yogurt sauce with cucumber kinda tzatziki. Definitely will try with the quark! Thanks again, Ronit! 🙂

  2. laurasmess says:

    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

  3. sabine says:

    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!!

    • milkandbun says:

      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?

      • sabine says:

        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 🙂

      • sabine says:

        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!

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