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Kasekuchen

Käsekuchen or quarkkuchen (quark pie) is the traditional German version of the cheesecake, in this case baked.

Prep Time
45 mins
Cook Time
1 hr
Resting Time
3 hrs
Total Time
1 hr 45 mins
Servings: 8 people
Calories: 515 kcal
Course: Dessert
Cuisine: German

Ingredients

For the dough
  • 1¾ cup all-purpose flour , sifted
  • ⅓ cup caster sugar
  • 6 tablespoons soft margarine (or soft butter)
  • 1 egg
  • 1 tablespoon baking powder
For the mold
  • butter
  • flour
For the filling
  • ½ cup margarine (or butter, soft)
  • 1 cup caster sugar
  • 1 packet vanilla pudding powder , about 1 oz / 35 g (vanillepuddingpulver)
  • 4 drops vanilla extract
  • 3 large eggs
  • 18 oz. quark (or cottage cheese, drained)
  • 6 oz. sour cream , drained
  • 6 oz. heavy cream
  • 1 lemon zest , organic
Equipment
  • Stand mixer
  • springform pan 10 inches / 26 cm in diameter

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, mix all the necessary ingredients for the dough and knead very quickly until obtaining a smooth dough. The kneading should not take long.
  2. Butter and flour a springform pan.
  3. Roll out the dough and place it in the pan.
  4. Push the dough all around to about 1 inch (3 cm) above the bottom of the pan.
  5. Refrigerate the dough for 1 hour.
Filling
  1. In a bowl, combine the margarine (or butter), sugar, vanilla, pudding powder, lemon zest and eggs.
  2. Then stir in the cottage cheese and sour cream.
  3. Pour the whipping cream into a bowl and whisk it into whipped cream.
  4. Gently fold the whipping cream into the first mixture.
  5. Preheat the convection oven to 350 F (175°C).
  6. Spread the mixture over the chilled shortcrust pastry.
  7. Bake the käsekuchen on the bottom rack for about 1 hour.
  8. First let the käsekuchen rest in the switched off oven for 30 minutes, then take it out and let it cool to room temperature.
  9. Place it in the refrigerator for at least 2 hours before tasting it.

Notes

  • Do not remove the cake from the pan until it has cooled completely, as the consistency of the filling is still too soft immediately after it comes out of the oven.