Name: Traditional Käsekuchen (German Cheesecake)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: German
Ingredients: 1 kg quark (or substitute with Greek yogurt or ricotta); 250 g sugar; 1 packet vanilla sugar (or 1 tsp vanilla extract); 1 packet vanilla pudding powder (or 40 g cornstarch); 5 eggs; 150 g melted butter; Zest of 1 lemon (optional)

Why You’ll Love Traditional Käsekuchen (German Cheesecake) Recipe

This recipe delivers an authentic German dessert that’s surprisingly easy to prepare. The quark filling gives Käsekuchen its signature airy, delicate texture, while hints of lemon brighten the flavor. Whether served plain, dusted with powdered sugar, or topped with fresh fruit, it’s always a crowd‑pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
all‑purpose flour
sugar
unsalted butter
egg

For the filling:
quark (or a substitute like Greek yogurt/cream cheese mix)
heavy cream
eggs
sugar
vanilla pudding powder or cornstarch + vanilla
lemon zest

Directions

Prepare the crust: In a bowl, combine flour, sugar, and cold unsalted butter, cutting until crumbly. Add the egg and knead into a smooth dough. Wrap and chill for about 30 minutes.
Make the filling: In a large bowl, beat quark, heavy cream, eggs, sugar, vanilla pudding powder, and lemon zest until smooth.
Assemble: Roll out the chilled dough and press it into a greased springform pan, covering the bottom and up the sides. Pour the filling in and smooth the top.
Bake: Preheat oven to 350°F (175°C). Bake for 50–60 minutes, until the top is set and lightly golden.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool gradually inside. Then chill in the fridge for several hours before serving.

Servings and timing

Serves about 12 slices.
Prep time: around 30 minutes.
Cook time: 50–60 minutes.
Total time: approximately 90 minutes (including cooling).

Variations

Crustless Käsekuchen: Skip the shortcrust for a simpler, gluten‑free version.
Fruit topping: Serve with fresh berries, fruit compote, or a drizzle of berry sauce.
Quark substitutes: If quark is unavailable, use a mix of full‑fat Greek yogurt and cream cheese for a similar texture.

Storage/Reheating

Store leftover cheesecake in the fridge, covered, for up to 4–5 days. To freeze, wrap individual slices in plastic and place in an airtight container for up to 3 months. Thaw in the fridge before serving. Reheating isn’t typically necessary — serve chilled or at room temperature.

FAQs

What is quark and can I substitute it?

Quark is a fresh dairy cheese common in European baking. If unavailable, use a combination of Greek yogurt and cream cheese as a substitute.

How do I prevent cracks in the cheesecake?

Cool the cheesecake gradually by leaving it in the oven with the door ajar after baking; this helps minimize sudden temperature changes that cause cracks.

Can I use vanilla extract instead of vanilla pudding powder?

Yes, but you may need cornstarch to help thicken the filling if you skip the pudding powder.

Do I have to chill the dough?

Chilling the crust dough makes it easier to handle and helps prevent shrinking during baking.

Can I make this gluten‑free?

Yes — use a gluten‑free flour blend in place of all‑purpose flour in the crust.

Is quark high in fat?

Quark comes in various fat levels; full‑fat quark gives the richest cheesecake texture, but lower‑fat options work too.

Can I add toppings?

Fresh fruit, whipped cream, or a dusting of powdered sugar are excellent toppings.

What’s the best way to serve Käsekuchen?

Serve chilled or at room temperature with coffee or tea. It also pairs nicely with fresh berries.

Can I make this ahead?

Yes — Käsekuchen often tastes better the next day after the flavors have melded.

How thick should the filling layer be?

The filling should be generous but not overfill the pan; it will puff slightly and then settle as it cools.

Conclusion

This traditional German Käsekuchen offers a delightful twist on classic cheesecake with its airy quark filling and tender crust. Easy to make yet impressive to serve, it’s a dessert that will become a favorite for gatherings or cozy afternoons at home. With tips for substitutions, variations, and storage, you’re well equipped to master this German classic.