Sure! Here’s a classic recipe for German Cheesecake (Käsekuchen). Unlike the creamy American-style cheesecake, German cheesecake is usually made with Quark, a fresh cheese that’s lighter and tangier.
German Cheesecake (Käsekuchen) Recipe
Ingredients:
For the crust:
- 200g (7 oz) all-purpose flour
- 100g (1/2 cup) unsalted butter, cold and diced
- 70g (1/3 cup) sugar
- 1 egg
- 1 tsp vanilla sugar or vanilla extract
- 1/2 tsp baking powder
- pinch of salt
For the filling:
- 750g (about 3 cups) Quark (if you can’t find Quark, you can substitute with a mixture of 1 part ricotta and 1 part cream cheese)
- 150g (3/4 cup) sugar
- 1 packet vanilla pudding powder (or vanilla custard powder) or 1 tbsp cornstarch
- 4 eggs
- 150ml (about 2/3 cup) heavy cream or sour cream
- Zest of 1 lemon (optional, but recommended for freshness)
Instructions:
- Preheat oven to 175°C (350°F). Grease a 9-inch (24 cm) springform pan.
- Make the crust:
- Mix flour, sugar, baking powder, salt, and vanilla sugar in a bowl.
- Add cold butter and egg. Knead quickly into a dough.
- Press the dough evenly into the bottom and about 2 cm up the sides of the springform pan.
- Prepare the filling:
- In a large bowl, combine Quark, sugar, vanilla pudding powder (or cornstarch), lemon zest, and eggs. Mix well until smooth.
- Stir in the cream or sour cream.
- Pour the filling over the crust in the pan and smooth the top.
- Bake for about 50-60 minutes, until the filling is set and slightly golden on top. The center might still jiggle a bit but will set as it cools.
- Cool completely in the pan before removing the springform ring. Refrigerate for a few hours or overnight for best results.
Would you like tips on where to find Quark or suggestions for variations? Or maybe a version with a fruit topping?