📝 About This Recipe
Unlike its dense American cousin, the traditional German Käsekuchen is prized for its ethereal, cloud-like texture and a signature tang provided by Quark cheese. This recipe features a buttery 'Mürbeteig' shortcrust base that perfectly cradles a lofty, lemon-scented filling. It is a timeless centerpiece of the German 'Kaffee und Kuchen' tradition, offering a sophisticated balance of sweetness and refreshing acidity.
🥗 Ingredients
For the Shortcrust Pastry (Mürbeteig)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cubed)
- 60 grams Granulated sugar
- 1 large Egg
- 1 pinch Salt
- 1 teaspoon Vanilla extract
For the Quark Filling
- 750 grams Low-fat Quark (drained if very watery; Greek yogurt is a substitute)
- 4 large Eggs (separated into yolks and whites)
- 150 grams Granulated sugar
- 100 grams Unsalted butter (melted and cooled)
- 1 packet Vanilla pudding powder (approx. 37g, or substitute with cornstarch)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (from one organic lemon)
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
In a large bowl, combine the flour, sugar, and pinch of salt. 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 vanilla extract to the flour mixture. Quickly knead by hand until a smooth dough forms. Do not overwork, or the crust will become tough. Wrap in plastic and refrigerate for 30-60 minutes.
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3
Preheat your oven to 175°C (350°F). Grease a 26cm (10-inch) springform pan with butter and lightly dust with flour.
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4
Roll out the chilled dough on a lightly floured surface until it is slightly larger than your pan. Press it 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 several times with a fork. Place the pan back in the fridge while you prepare the filling.
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6
In a large mixing bowl, whisk together the egg yolks and sugar until pale and creamy. Stir in the melted butter, lemon juice, and lemon zest.
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7
Add the Quark and the vanilla pudding powder (or cornstarch) to the yolk mixture. Whisk until the batter is completely smooth and no lumps remain.
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8
In a separate clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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9
Gently fold one-third of the egg whites into the Quark mixture to lighten it. Then, carefully fold in the remaining whites using a spatula, being careful not to deflate the air.
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10
Pour the filling onto the prepared pastry base and smooth the top with a spatula.
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11
Bake in the center of the oven for 60-70 minutes. If the top browns too quickly, cover loosely with aluminum foil after 40 minutes.
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12
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 30 minutes; this prevents the center from collapsing too drastically.
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13
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before releasing from the springform pan.
💡 Chef's Tips
If you cannot find Quark, strain full-fat Greek yogurt through a cheesecloth for 4 hours to achieve a similar consistency. To avoid cracks, ensure all filling ingredients are at room temperature before mixing. Do not skip the slow cooling process in the oven; the residual heat helps the structure set without a sudden temperature shock. For an extra smooth filling, pass the Quark through a fine-mesh sieve before adding it to the batter. If the dough is too crumbly to roll, add one tablespoon of ice-cold water and knead briefly.
🍽️ 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 (Schlagsahne). A warm raspberry or sour cherry compote provides a beautiful tart contrast to the creamy filling. Pair with a strong German filter coffee or a cup of Earl Grey tea. During summer, garnish with fresh red currants or sliced strawberries for a vibrant finish.