German Cheesecake (Käsekuchen)
User Reviews
5
German Cheesecake (Käsekuchen)
Description
German Cheesecake (Käsekuchen) features a tender pastry base made from butter, sugar, eggs, and flour, pressed thinly into a springform pan to form the crust. The crust sets firmly during baking, providing a subtle contrast to the creamy filling.
The filling is the defining element, blending quark (a fresh cheese with qualities of yogurt and ricotta), sour cream, eggs, and sugar, lightly thickened with cornstarch. Lemon zest and juice add a fresh citrus note that balances the richness. Folding in whipped heavy cream before baking lightens the texture and results in a smooth, airy custard-like filling once baked.
This cheesecake is best served chilled after baking to develop its flavors and hold its shape. It can be sliced into wedges and enjoyed alone or with fresh fruit. Quark can be substituted with strained Greek yogurt or smooth blended cottage cheese if unavailable.
Preparing the dough in advance and chilling it before filling helps prevent cracks or leaks. Baking at 350°F on the lower oven rack ensures even cooking without overbrowning the crust.
Ingredients
- For the crust:
- 6 tablespoons butter softened, unsalted
- 1/3 cup sugar
- 1 vanilla sugar packet
- 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 butter softened, unsalted
- 3/4 cup sugar
- 2 vanilla sugar or 2 teaspoons pure vanilla extract plus two tablespoons sugar, packets
- 3 egg
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 500 grams quark *see note below (click link for homemade Quark recipe!)
- 3/4 cup sour cream full fat
- lemon 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
- Quark can be substituted with thick strained Greek yogurt or blended cottage cheese for similar texture.
- Chilling the crust before adding filling prevents leakage and promotes even baking.
- Baking on the lower third rack of the oven helps avoid overbrowning of the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 339kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 115mg | 38% |
| Sodium | 183mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 0.04g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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