📝 About This Recipe
Unlike its dense American cousin, the traditional German Käsekuchen is prized for its ethereal, souffle-like texture and a signature tang provided by Quark cheese. Encased in a buttery 'Mürbeteig' shortcrust pastry, this towering dessert balances sweetness with a refreshing lightness that makes it a staple of the afternoon 'Kaffee und Kuchen' ritual. It is a timeless masterpiece of German baking that is surprisingly simple yet deeply sophisticated.
🥗 Ingredients
For the Mürbeteig (Shortcrust Base)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cubed)
- 75 grams Granulated sugar
- 1 large Egg (cold)
- 1 pinch Salt
- 1 teaspoon Lemon zest (finely grated)
For the Cheese Filling
- 750 grams Quark (low-fat or 20% fat, drained if very watery)
- 4 large Eggs (separated)
- 150 grams Granulated sugar
- 1 packet Vanilla pudding powder (approx. 37g, or sub with cornstarch and vanilla extract)
- 100 grams Unsalted butter (melted and cooled)
- 1 tablespoon Lemon juice (freshly squeezed)
- 200 ml Whole milk (room temperature)
👨🍳 Instructions
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1
In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
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2
Add the egg and quickly knead the mixture into a smooth dough ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to rest the gluten.
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3
Preheat your oven to 175°C (350°F). Grease a 26cm (10-inch) springform pan thoroughly with butter.
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4
Roll out the chilled dough on a lightly floured surface until it is slightly larger than your pan. Press the dough into the bottom and about 3-4 cm (1.5 inches) up the sides of the pan.
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5
Prick the bottom of the dough with a fork several times and place the pan back in the fridge while you prepare the filling.
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6
Separate the 4 eggs. In a clean, grease-free bowl, beat the egg whites with a pinch of sugar until stiff peaks form. Set aside.
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7
In a separate large bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Mix in the Quark, melted butter, lemon juice, and vanilla pudding powder until smooth.
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8
Gradually stir in the milk until the mixture is well combined. The batter will be quite thin at this stage; do not worry!
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9
Gently fold the stiff egg whites into the Quark mixture using a spatula. Use a 'cut and fold' motion to keep as much air in the batter as possible.
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10
Pour the filling into the prepared crust. Smooth the top with a spatula.
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11
Bake for 60 to 70 minutes. If the top browns too quickly, cover loosely with aluminum foil after 45 minutes.
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12
The 'Gold-Digger' Trick: Halfway through baking (around 30 mins), take the cake out and run a sharp knife around the edge between the cake and the pan. This prevents the cake from cracking as it rises and falls.
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13
Once finished, turn off the oven and leave the door slightly ajar. Let the cake cool inside the oven for 15-20 minutes to prevent a sudden collapse.
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14
Remove from the oven and let it cool completely in the pan at room temperature, then refrigerate for at least 4 hours (ideally overnight) before releasing from the springform.
💡 Chef's Tips
If you cannot find Quark, you can substitute with strained Greek yogurt or a mix of ricotta and sour cream processed until smooth. Always use room temperature ingredients for the filling to ensure a perfectly smooth, lump-free batter. Avoid over-beating the egg whites; they should be stiff but not dry, or they will be difficult to fold in. To get a perfectly flat top, ensure you perform the 'knife trick' mentioned in step 12 to release the tension from the edges. Never cut the cake while it is still warm, as the internal structure needs time to set firmly.
🍽️ Serving Suggestions
Dust the top lightly with powdered sugar just before serving for a classic look. Serve with a dollop of lightly sweetened whipped cream and a side of warm sour cherry compote. Pair with a hot cup of strong German coffee or a floral Earl Grey tea. A glass of sweet Riesling dessert wine complements the tanginess of the Quark beautifully. For a summer twist, garnish with fresh raspberries or sliced strawberries.