German Cheesecake(Käsekuchen)

German cheesecake, known as “Käsekuchen” in Germany, is a creamy quark-based dessert that is popular in Germany and other European countries.

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

How to make this recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

  1. Make the crust: Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of a 9-inch springform pan and line it with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients for the crust and mix on medium-high speed until a dough forms.
  2. Make and pre-bake the bottom crust: On a piece of plastic wrap, roll out 2/3 of the dough into a circle slightly larger than the springform pan and about 1/4 inch thick. Put the springform ring on top and using a knife cut the dough to fit the pan. Transfer it to the pan and prick the bottom multiple times with a fork. Bake the bottom crust (with the sides of the springform attached) for 10 minutes in the lower third of the oven. Take the pan out and let it cool down on a cooling rack. Lower the oven temperature to 320 degrees F (160 degrees F).
  3. Add the sides: Roll the remaining dough into a long sausage and place it around the sides of the pan. Press the dough about 1 inch up the sides of the pan. Adding the sides after pre-baking the crust keeps it from sliding down while pre-baking.
  4. Prep filling ingredients: In the meantime, make the cheesecake filling. In a clean bowl of a stand mixer fitted with the whisk attachment whip up the egg whites until soft peaks form, this takes about 3-4 minutes. Then whip the heavy whipping cream until soft peaks form. Set both aside.
  1. Make the filling: In a large bowl, combine quark, sugar, lemon juice, cornstarch, and egg yolks with a whisk until smooth, don’t overmix the filling. Then fold in egg whites and whipped cream with a spatula.
  2. Prep for the oven: Transfer the quark mixture to the springform pan and smooth the top with a spatula. Bake in the lower third of the oven for about 70 minutes.
  3. Finish baking: When the cake is done let it sit for 15 minutes in the turned-off oven with the door slightly ajar, a wooden spoon in the door works well. Then carefully transfer the cheesecake to a cooling rack, slide a knife around the top so the crust doesn’t stick to the ring, and let it cool completely in the pan.
  4. Serving: You can serve the cake when it is close to room temperature. If you followed all my tips it is safe to cut into it even if it is still slightly warm.


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