why make this recipe
German Cheesecake, or Käsekuchen, is a delicious dessert that showcases the rich and creamy flavors of quark and cream cheese. This cheesecake is lighter than traditional American cheesecakes, making it an excellent choice for those who enjoy a slightly tangy and less dense treat. It’s perfect for gatherings or a cozy night in.
how to make German Cheesecake
Ingredients:
- 250g quark
- 200g cream cheese
- 150g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100g butter, melted
- 200g digestive biscuits or graham crackers, crushed
- 50g butter, melted (for crust)
- A pinch of salt
- Zest of 1 lemon
Directions:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the crushed biscuits with melted butter and press the mixture into the bottom of a springform pan to create the crust.
- In a large mixing bowl, combine quark, cream cheese, sugar, eggs, vanilla extract, lemon zest, and a pinch of salt. Mix until smooth.
- Pour the cheese mixture over the prepared crust in the pan.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.
- Once cooled, refrigerate for at least 4 hours or overnight before serving. Enjoy your creamy German Käsekuchen!
how to serve German Cheesecake
You can serve German Cheesecake plain or with a dusting of powdered sugar on top. Fresh fruits like berries or a fruit compote can also be added for extra flavor and color. It’s best enjoyed cold, right from the refrigerator.
how to store German Cheesecake
To store your German Cheesecake, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator, where it can last for about 4 to 5 days. For longer storage, you can freeze it for up to a month. Just make sure to thaw it in the refrigerator before serving.
tips to make German Cheesecake
- Make sure all your ingredients are at room temperature before mixing. This helps create a smoother batter.
- Don’t overmix the cheese mixture to keep the cheesecake light and fluffy.
- If you want a firmer texture, you can bake it a little longer but watch it closely to prevent burning.
- You can add a bit more lemon zest for a stronger citrus flavor if you like.
variation
For a different flavor, try adding chocolate chips or a swirl of fruit puree to the batter before baking. You can also experiment with other types of cheese like cottage cheese for a unique taste.
FAQs
1. Can I use other types of cheese instead of quark?
Yes, if you can’t find quark, you can use ricotta or a combination of cream cheese and sour cream.
2. How do I know when the cheesecake is done?
The center of the cheesecake should be set but still slightly jiggly when you take it out of the oven. It will continue to firm up as it cools.
3. Can I make this cheesecake gluten-free?
Yes! Use gluten-free biscuits or graham crackers for the crust. Be sure to check the labels to ensure all ingredients are gluten-free.
German Cheesecake
Ingredients
Method
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the crushed biscuits with melted butter and press the mixture into the bottom of a springform pan to create the crust.
- In a large mixing bowl, combine quark, cream cheese, sugar, eggs, vanilla extract, lemon zest, and a pinch of salt. Mix until smooth.
- Pour the cheese mixture over the prepared crust in the pan.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.