Käsekuchen - German Cheesecake
- Ready In:
- 1hr 55mins
- Ingredients:
- 19
- Yields:
-
1 cheesecake
- Serves:
- 8
ingredients
-
For the Crust
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 teaspoons sugar
- 1 tablespoon finely grated lemon rind
- 1 egg, beaten
- 1⁄4 cup granulated sugar
- 7 tablespoons butter
-
For the Filling
- 3 egg yolks
- 3⁄4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons sugar
- 7 tablespoons butter, very soft and at room temperature
- 6 ounces heavy cream
- 17 ounces Quark
- 1 1⁄2 tablespoons cornstarch
- 3 egg whites
- 1 pinch salt
directions
-
For the Crust:
- Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. (Can use Food Processor).
- Place dough in a plastic bag in the refrigerator for 1 hour.
- Preheat oven to 300 degrees F.
- You will need a 9 or 9 1/2-inch spring form pan.
- Roll out the dough on a well-floured work surface.
- Place dough in bottom of a 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside.
-
For the Filling:
- Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again.
- Add the quark and stir until the mixture is smooth and thoroughly combined.
- Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time.
- Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth.
- Trim the dough, leaving about 1 inch.
- Bake in preheated 300 degrees F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a soufflé at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this).
- Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving.
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RECIPE SUBMITTED BY
Baking Girl
United States