German Cheesecake Recipe

There’s something about creating a cheesecake from scratch that feels like an indulgent little secret between you and your kitchen. With a recipe like this, blending creamy quark with a hint of lemon zest, you’re not just baking a dessert; you’re crafting a slice of heaven that elegantly balances fluffiness and flavor. Buckle up, because we’re about to embark on a baking adventure that culminates with a decadent treat deserving of any special occasion—or just a well-deserved treat for yourself.

Käsekuchen, or German cheesecake, is one of my favorite desserts to make because it’s creamy yet light and rich with flavor. I adore how the quark, which is so much like cream cheese, but about half the fat, combines with a hint of lemon zest and the creamy touch of heavy cream.

The fluffy, airy texture of the cheesecake comes from the separation of the eggs and the addition of cornstarch. It’s a delightful treat that really showcases the simple yet irresistible ingredients.

German Cheesecake Recipe Ingredients

• Granulated sugar (200g): Adds sweetness, essential for flavor balance.
• Unsalted butter (115g): Provides richness and creamy texture.
• Eggs: Bind the cheesecake, contributing to structure.
• Quark (750g): Smooth, tangy, high in protein, key ingredient.
• Vanilla extract: Enhances flavor, adds a warm note.
• Lemon zest: Adds brightness, a touch of acidity.
• Cornstarch: Thickens, stabilizes the cheesecake.

German Cheesecake Recipe Ingredient Quantities

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 3 cups (750g) quark
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 cup (240ml) heavy cream
• 1/4 cup (30g) all-purpose flour
• Pinch of salt

How to Make this German Cheesecake Recipe

1. Your oven should be set to 325°F (165°C) for this recipe. Have your springform pan ready; it should be 9 inches across and only lightly greased.

2. In a big mixing bowl, combine the softened butter and granulated sugar. Beat together them until smooth and creamy.

3. Incorporate the egg yolks one at a time into the mixture of butter and sugar, beating well after each addition. Stir in the vanilla extract and the lemon zest.

4. Incorporate the quark completely. Next, mix in the cornstarch, baking powder, and flour until the mixture is completely smooth.

5. In a separate bowl, whip the heavy cream until it holds stiff peaks, and then gently fold it into the mixture of quark and eggs.

6. In a separate clean bowl, mix the egg whites with a pinch of salt until they come together into a foam. Then continue mixing until the foam reaches the stage of stiff peaks.

7. Take care when folding the whipped egg whites into the cheesecake batter. You want to do it slowly, and with as little force as possible, so that you don’t deflate the egg whites. They should be folded in, in about three portions, with the first portion taking the longest to incorporate.

8. Transfer the batter to the springform pan that you just prepared. Using a spatula, make sure the top is smooth.

9. Preheat the oven and bake for about 50-60 minutes, or until the surface is golden and the center set but still slightly jiggly.

10. Switch off the oven, then let the cheesecake cool in there with the door a few inches ajar; it can be left to cool like this for quite some time, even up to an hour. After that, the cheesecake must go into the fridge for at least 4 hours but is better if it’s left in there overnight. After any of those durations, it’s ready to serve.

German Cheesecake Recipe Equipment Needed

1. Oven
2. 9-inch springform pan
3. Mixing bowls (at least 3, various sizes)
4. Electric mixer or whisk
5. Spatula
6. Measuring cups and spoons
7. Zester or grater (for lemon zest)
8. Cooling rack (optional)

FAQ

• Q: Can I substitute quark with another type of cheese?You can replace quark with Greek yogurt or ricotta cheese, but the consistency and taste may be a bit off.
• Q: Do I need to use room temperature ingredients?A: Yes, for a uniform and lump-free mixture, it is better to use ingredients that are at room temperature.
• Q: How do I prevent the cheesecake from cracking?A: To avoid cracking, don’t overmix, and use a water bath to keep the moisture level even.
• Q: Can I prepare this cheesecake in advance?A: Yes, a day ahead, and refrigerated, German cheesecake will keep nicely till it is served.
• Q: Is it necessary to separate the eggs?D: Yes, this is a critical step. It not only helps the whites provide the lift necessary for the cake to get its perfect texture, but it also allows the yolks to do their thing.
• Q: How do I know when the cheesecake is done baking?A: The edges must be firm, and the center should slightly jiggle when you gently shake it.
• Q: Can I add fruit toppings to this cheesecake?A: Without a doubt, ripe berries or fruit compote are fabulous toppings for a German cheesecake.

German Cheesecake Recipe Substitutions and Variations

1 cup (200g) of granulated sugar can be replaced with 1 cup (200g) of caster sugar, which yields a finer-textured product.
1/2 cup (115g) unsalted butter – for a dairy free option, substitute with 1/2 cup (115g) margarine.
750 grams of quark (3 cups); substitute with 750 grams of ricotta (3 cups) or Greek yogurt for a similar consistency.
1 tablespoon cornstarch – can substitute with 1 tablespoon arrowroot powder for a gluten-free alternative.
1 cup (240ml) of heavy cream – for a dairy-free version, substitute with 1 cup (240ml) of coconut cream.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the eggs, butter, and quark, are at room temperature before mixing. This helps achieve a smoother batter and better incorporation.

2. Gentle Folding When folding in the whipped egg whites and cream, use a spatula and fold gently in a figure-eight motion. This technique helps maintain the airy texture of the cheesecake.

3. Prevent Cracking To avoid cracking on the surface, allow the cheesecake to cool gradually. After turning off the oven, leave the cheesecake inside with the door slightly open to let it cool slowly and evenly.

4. Water Bath Option Consider using a water bath to bake the cheesecake for even cooking. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in, and place it in a larger pan filled with hot water halfway up the sides of the springform pan.

5. Chilling Time For the best texture and flavor, chill the cheesecake overnight. This allows the flavors to meld and the cake to set properly, resulting in a creamier consistency.