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German cheesecake with soft filling dusted with icing sugar
Soft and classic cheesecake recipe

German Cheesecake

Author: Flavelo
Recipes Cakes and Desserts
The 'Käsekuchen' is the pride of German confectionery, differing significantly from American cheesecake. While the American version is made from cream cheese, the German one is based on 'Quark' (creamy curd cheese). This results in a lighter, tangier taste and airier texture. The base is not biscuit crumbs but a classic shortcrust pastry (Mürbeteig), which frames the filling.
🕒 Prep Time 40 mins
🍳 Cook Time 55 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Springform cake tin (24 cm)
  • Large mixing bowl
  • Whisk
  • Rolling pin
  • Fork (for docking)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease the tin.

Tip: A springform tin is essential as the cake cannot be turned out.
2 ✓

Pastry: Mix the flour, baking powder, and a pinch of salt. Rub in the cold butter. Add half the sugar (100g) and 1 egg. Knead quickly.

Tip: Cold butter is the secret to shortcrust pastry. If the butter melts from hand warmth, the pastry will be hard, not crumbly.
3 ✓

Wrap in cling film, refrigerate for 30 minutes.

Tip: During resting, the flour absorbs moisture and the butter sets, making it rollable.
4 ✓

Roll out the dough, line the bottom and sides of the tin (approx. 3-4 cm high). Prick with a fork.

Tip: Steam escapes through the holes, preventing the base from puffing up during baking.
5 ✓

Filling: Separate the remaining 3 eggs. Mix the yolks smoothly with the quark, sour cream, remaining sugar, vanilla, and lemon zest.

Tip: If the curd is lumpy, pass it through a sieve for a silky cream.
6 ✓

Beat the egg whites until stiff with a pinch of salt, then gently fold into the curd mixture.

Tip: The egg white foam aerates the heavy curd (physical leavening), giving it a 'soufflé-like' texture.
7 ✓

Pour the cream onto the pastry. Bake for 50-55 minutes. If it browns too much, cover with foil.

Tip: The centre might still wobble slightly when removed; it will set while cooling.
8 ✓

Leave to cool completely in the tin. Dust with icing sugar before serving.

Tip: If cut warm, the filling will fall apart.

Recipe FAQ

Why did the top crack?
The curd filling rises during baking and sinks back when cooling. If it cools too fast, it cracks. Leave it in the oven to cool!
Can I use lumpy curd cheese?
Yes, but press it through a sieve or blend it first to make it creamy, resembling German Quark.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold!)
  • 200 g Caster sugar
  • 4 pcs Eggs
  • 500 g Quark or creamy curd cheese
  • 200 ml Sour cream (20%)
  • 1 tsp Vanilla extract
  • 1 pkt Baking powder
  • 1 pc Lemon zest
  • 1 pinch Salt
  • 50 g Icing sugar