Traditional Käsekuchen Recipe (German Cheesecake)

Käsekuchen, or German Cheesecake, is hands down one of the most comforting desserts I’ve ever made. It’s light, creamy, and just the right amount of tangy, thanks to quark, the magical ingredient that makes this cheesecake uniquely German.

Unlike American cheesecake, Käsekuchen isn’t overly sweet or heavy—it’s the kind of dessert you can enjoy a second slice of without feeling guilty. Plus, it’s steeped in tradition, making it feel extra special every time I bake it.

What Is Käsekuchen?

Käsekuchen is a classic German-style cheesecake that’s beloved for its simplicity and delicate flavor. The star ingredient is quark, a fresh dairy product that gives the cheesecake its distinct tang and airy texture. The crust is usually a buttery shortcrust pastry, and the filling is enriched with eggs, cream, and pudding powder for that smooth, velvety finish. If you’ve only ever had American cheesecake, Käsekuchen will surprise you—it’s lighter, fluffier, and perfect with a cup of coffee on a lazy afternoon.

Fun fact: Käsekuchen is a must-have in German bakeries, and every family seems to have their own secret recipe. It’s one of those desserts that tastes like home, no matter where you’re from.

Key Ingredients & Substitutions for Käsekuchen

Quark: The heart and soul of Käsekuchen. Can’t find quark? No worries! A mix of Greek yogurt and cream cheese works beautifully.

Flour: All-purpose flour creates a tender crust. For gluten-free, use a 1:1 gluten-free blend.

Butter: Unsalted butter adds richness to both the crust and the filling. Use the good stuff—it makes a difference!

Pudding Powder: This adds stability to the filling. Can’t find it? Cornstarch and a splash of vanilla extract are a great substitute.

Eggs: Essential for that creamy texture and to hold the filling together.

Lemon Zest: A pop of freshness that brightens up the whole dessert.

Vanilla Sugar: The secret ingredient for a hint of sweetness and warmth. You can make your own by mixing sugar with vanilla bean seeds.

Equipment You’ll Need

• Springform Pan: Makes removing the cheesecake a breeze.
• Electric Mixer: For a smooth, lump-free filling.
• Rolling Pin: To roll out the shortcrust dough.
• Parchment Paper: Prevents sticking and makes cleanup easier.
• Cooling Rack: To cool the cheesecake evenly.

Step-by-Step Instructions for Perfect Käsekuchen

Step 1: Prepare the Crust

1. Make the Dough: In a bowl, mix 1 ¾ cups (220g) flour, ½ cup (100g) sugar, and ½ cup (115g) butter until crumbly. Add 1 egg and knead gently until a smooth dough forms.
2. Chill the Dough: Wrap the dough in plastic and refrigerate for 30 minutes. This step is crucial—it makes rolling out the dough so much easier!

Step 2: Prepare the Filling

3. Mix the Filling: In a large bowl, beat 1 ½ cups (375g) quark, 1 cup (240ml) heavy cream, 3 eggs, ¾ cup (150g) sugar, 2 tbsp pudding powder, and the zest of 1 lemon. Make sure it’s silky smooth—no lumps allowed!

Step 3: Assemble the Cheesecake

4. Preheat the Oven: Set your oven to 350°F (175°C).
5. Roll Out the Dough: Roll the chilled dough into a circle and press it into a greased springform pan, covering the bottom and about an inch up the sides.
6. Pour the Filling: Pour the creamy filling into the crust, smoothing it out with a spatula.

Step 4: Bake and Cool

7. Bake: Bake the cheesecake for 50-60 minutes, or until the top is golden and set. Don’t worry if it puffs up a bit—it’ll settle as it cools.
8. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. This little trick helps prevent cracks!

Expert Tips for the Best Käsekuchen

Room Temperature Ingredients: Your filling will mix more smoothly if everything is at room temperature.

Chill the Dough: Trust me, chilling the dough makes it much easier to handle.

No Quark? No Problem: A mix of cream cheese and Greek yogurt is a great substitute.

Be Patient: Käsekuchen tastes even better after a day in the fridge. The flavors meld beautifully!

Serving Suggestions

Käsekuchen is delightful on its own, but why not dress it up? Dust the top with powdered sugar or serve it with fresh berries for a fruity twist. A dollop of whipped cream or a drizzle of Rote Grütze (red berry dessert) turns it into a showstopper. And don’t forget the coffee or tea—it’s the perfect pairing!

Make-Ahead and Storage

• Make-Ahead: Prepare Käsekuchen a day ahead to let the flavors develop.
• Storage: Keep leftovers in the fridge, covered, for up to 5 days (if it lasts that long!).
• Freezing: Slice the cheesecake, wrap each piece in plastic, and freeze for up to 3 months. Thaw in the fridge before serving.

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