German Käsekuchen (German Cheesecake) is different from a New York style cheesecake. This cheesecake is made with quark (similar to ricotta cheese). The shortbread style crust has notes of vanilla and citrus, and the filling is a bit denser with just the right about of sweetness. This brings back delicious childhood memories of when I lived in Bavaria.
I love cheesecake. I love the silkiness of New York style cheesecake. I love it plain. I love it topped with fresh fruit, or drizzled with caramel. I love it made with pumpkin, and I once enjoyed a decadent “Cheesecake Factory” Peppermint Cheesecake with a chocolate crust and drizzled with dark chocolate. Oddly enough, I don’t eat it very often. The only reason for this, is that cheesecake (to me) equals a very guilt-ridden dessert treat. It’s also deadly addicting, to me.
German Käsekuchen is a rare animal to find. It’s also a fond childhood memory of a time when our family lived in Germany. The German version of cheesecake is different. The texture is most similar to a ricotta-based cheesecake. It’s not as creamy, but has more of a dense texture. It’s somewhat sweet, but a lot less than American versions. The crust isn’t made with graham crackers, but with more of a butter-shortbread dough. The ingredient that is unique to this cheesecake is “Quark”.
Whenever Craig and I head to one of our timeshares in the “Gold Rush Country” of Angel’s Camp, we stop at the Oakdale Cheese Company. We buy an assortment of their Gouda cheeses and I usually buy a slice of their German Quark Cheesecake. One the way back home, we stopped again, and I decided to buy Quark. It was time for me to see if I could recreate this childhood favorite cheesecake.
The smell of the lemon-zest and vanilla sugar really brought back childhood memories in Germany.
German Käsekuchen (German Cheesecake)
Ingredients
CRUST:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Salt
- 2 teaspoons vanilla sugar
- 1 tablespoon lemon rind finely grated
- 1 egg beaten
- 1/4 cup granulated sugar
- 3/4 stick butter
FILLING:
- 3 egg yolks
- 3/4 cup granulated sugar
- 2 teaspoons vanilla sugar
- 3/4 stick butter very soft and at room temperature
- 6 ounces heavy cream
- 17 ounces Quark – A light yogurt type cream cheese*;see directions note below for Quark substitutions, if needed
- 1 1/2 tablespoons cornstarch
- 3 egg whites
- Salt
Instructions
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. Place dough in a plastic bag in the refrigerator for 1 hour.
- Preheat oven to 300°F. You will need a 9 or 9 1/2-inch springform pan.
- Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle).
- Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside.
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°F oven for 50 to 60 minutes (longer if necessary) until well risen and golden – it resembles a souffle 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.
- Keep cheesecake stored in the refrigerator, covered.
Notes
Nutrition
My best friend is Slovenian but lived in Germany all through her childhood. She always complained about "American" cheesecake and has been looking for quark here in the USA forever! I can't wait to tell her we can probably get it at Whole Foods! Yeah! What a special treat it will be when I get to make this for her! You made my day!!
What a gorgeous cheesecake! My daughter has spent time in Germany and raved not only about the cheesecake she had there, but the Quark! Love your blog, I'm your newest follower. Looking forward to looking around! :o)
Thanks for the interesting post. I was totally unfamiliar with German cheesecake. I tend to think of cheesecake as either the classic cream cheese cake, or the Italian ricotta cake (which this seems a bit more similar to).
I see Quark and I think of the Star Trek DS9 character. I'm such a geeeeeeeekkkkk!
I've seen quark in our German market but I've never bought it. I'm tempted now, Debby, because this is exactly the kind of cheesecake I love. I made something similar with ricotta several months ago and, although I drained the ricotta overnight, the bottom crust was soggy and the cake oozed moisture. The taste was great, but it was too wet. It doesn't look like you have that problem at all.
Wish I could have joined you for a slice and a cup of coffee.
Cheesecake is definitely a danger food of mine also! But that doesn't really ever stop me from making it. I"ll have to try this version! It sounds so interesting!
Mmmmmmmmm, this looks delicious, Debby. I'll have to see if I can find quark in my area.
Like you cheesecake is a weakness of mine and I live a small slice once in a while…but can I really stop at one?
What a lovely crust on your cheesecake. I've never been able to find Quark in a store. Will make a note to check out Whole Foods on my next visit. Would love to try it.
Sam
I owe my friend a cheesecake for doing me a favor and I keep telling her I'll make one. Now I have a great recipe so I will have to!!
Never heard of Quark and doubt I could get it but ricotta is everywhere. I just love the internet I learn something every day.
Looks delicious by the way
quark is a new one on me, but I know I'd love it if it tastes like ricotta – and the cheesecake looks perfect.
For the last three years ,we have gone to Germany for Christmas and I gained several pounds from eating that wonderful cake. Now I can recreate it at home. Thank you so much.
Your site is beautiful and I have added you to my blogroll.
Next time try it with some rum soaked raisins – that is the grownup version of our lovely German cheesecake and it tastes divine.
Hi I baked this today turned out wonderful, a very different method compared to the traditional cheesecake but well worth it. Tweaked the recipe a bit by adding raisins soaked in rum for 24 hours and one tablespoon of lemon zest to the mixture at the end. Superb!!
You weren't kidding about the crust! Mine is still baking. Can't wait to try it after it cools off!
You weren't kidding about the crust! I'm making mine for my mom who is 100% German, 85, and not in good health. She requested it last week. Still in the oven. Will let you know how she likes it. Thanks!
I am brand new to your blog, and I am so excited! My grandma was full Austrian and I love to find recipes that are from her area. She came to the states when she was 15. I can hardly wait to find quark and make this recipe! Thanks!
P.S. Have you ever heard of smorn?
Hallo. I am living in Germany and i absolutely love this cake. I tried baking it yesterday and it did turn out awesome except that the top turned black although it tasted perfect. Can you please suggest where i might have gone wrong?? I baked it at 180 degree for 45 mins.
You cooked it at too high a temperature for too short a time. You can start at 200C for 15 mins till the filling looks like it is just starting to set around the edges and then turn it down to 160C for about 40 minutes or until the filling is firm in the centre. Do not place it too high in the oven or it will blacken
Hallo Anonymous Germany:
You really have me stumped as to why the stop turned out black! My first thought was that it was broiled? But, no, I doubt that's what you did. If you over-baked it, the top would turn black but the cheesecake would most likely have been really dry?
Whatever the reason was, I'm glad it still tasted good!
It turned out just fine for me, Kim!
Quark is easier to find in Canada, though expensive. My mom's recipe contained raisins. Took me years to like American cheesecake.
The Bavaria Bakery in Scarborough, Toronto sells unforgettable cheesecake in a shortbread crust which seems to me to be blind baked. The filling is high, smooth, and light cream color when you buy it. It changes texture slightly each day that it is kept in the refrigerator and every change is delightful to the very last bite. I always assumed that it was made with quark because it is available in Scarborough. I’ll try your recipe. Thanks!