This quark cheesecake (AKA Käsekuchen) is as authentic as it gets! The perfect German treat that will take you overseas with minimal effort. In addition to that, german cheesecakes are much fluffier and lighter than regular cheesecake, and I can confirm that they are tastier as well just like this quark cheesecake.
Quark CheesecakeCourse: Recipes
- For The Crust:
Egg – 1
Salted butter, at room temperature – 2/3 cup
All-purpose flour – 1 cup
Granulated sugar – 1/3 cup
Salt – 1 pinch
- For The Filling:
Quark – 4 cups
Egg yolk – 5 yolks
Egg white – the white of 5 eggs
Granulated sugar – 2/3 cup
Salted butter, at room temperature – 6 tablespoons
Vanilla pudding powder – 1 packet/1.5 ounce
Fresh lemon juice – 1 tablespoon
Vanilla extract – 2 teaspoons
- Start by preheating the oven to 350 F.
- Line up the bottom and the sides of a 9 inches springform cheesecake pan with parchment paper then grease it with some butter.
- To prepare the crust, combine the flour with 1/3 cup of sugar and salt in a large mixing bowl then mix them well.
- Add to them 1 egg with 2/3 cup of butter and mix them well until the mixture becomes very crumbly like wet sand.
- Transfer the crust mixture to the baking pan press it down firmly to the bottom of the pan, then transfer it to the fridge and let it sit while preparing the cheesecake filling.
- Combine the remaining sugar with butter in a large mixing bowl then beat them with an electric mixer until they become light and fluffy.
- Add in the egg yolks gradually one at a time to the butter mixture while beating them all the time until the mixture becomes creamy.
- Add the quark to the mixture then mix them well until they become smooth.
- Add the lemon juice with vanilla extract and vanilla pudding powder then beat them again until the mixture becomes smooth and creamy.
- Pour the egg whites into a big mixing bowl, then beat them until their stiff peaks.
- Add the egg white to the cheesecake mixture, then fold it gently until everything is well incorporated.
- Spoon the mixture into the cheesecake pan then spread it all over the crust and level the top using the back of a spoon or a spatula.
- Transfer the cheesecake to the oven and let it bake for 60 minutes.
- Once the time is up, open the door of the oven slightly then turn it off and let the cheesecake sit in it for 10 to 12 minutes until it cools down slightly so it doesn’t crack.
- Once the time is up, place the cheesecake aside and let it sit until it cools down completely then refrigerate it for at least 4 hours.
- Once the time is up, garnish the cheesecake with some fresh fruits and other toppings of your choice then serve it and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 13.66g 69%
- Cholesterol 133.73mg 45%
- Sodium 244.62mg 11%
- Amount Per Serving% Daily Value *
- Potassium 158.57mg 5%
- Total Carbohydrate
- Dietary Fiber 0.51g 3%
- Sugars 24.43g
- Protein 10.04g 21%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have quark at hand, you can always make it at home by following recipes online or you can use whole milk ricotta cheese instead.
- For the best results, make sure to use a full-fat quark because the fat is what will enable the cheesecake to set.
- To ensure your cheesecake is perfectly cooked, after 60 minutes of baking, insert in the middle of it a knife or toothpick. If it comes out full of cheesecake filling, that means your cheesecake needs to cook for a little bit longer, but it comes out clean, then your cheesecake is good to go!
How Can I Store Quark Cheesecake?
You can definitely store this quark cheesecake in the fridge for up to 3 days. If your cheesecake is already sliced, then you simply have to wrap the slices in a plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 2 months.
I highly recommend that you don’t leave the toppings on if you want to freeze this cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
Can I Use Graham Crackers Crust For Quark Cheesecake?
If you don’t want to use the crust recipe that I used above if you simply don’t have time to make it, you can definitely feel free to use graham crackers crust instead, but I still highly recommend trying the crust recipe above so you can experience the whole thing, it tastes delicious and turns out very light. It’s the perfect crust for this cheesecake.
What Can I Use As A Substitute For Vanilla Pudding Powder For Quark Cheesecake?
If you can’t find vanilla pudding powder, I highly recommend using custard powder, the equivalent will be around 37 grams. It turns out great and you won’t notice the difference.
This quark cheesecake is so similar to American cheesecake but it turns out fluffier and much lighter which makes it a crowd-pleasing dessert that everyone will keep coming back for more for sure.