German Cheesecake Recipe (Käsekuchen)

German Cheesecake, known as Käsekuchen, is a traditional dessert beloved for its luscious creamy filling, delicate tang, and unique, tender crust.

Distinct from American-style cheesecake, this classic treat uses quark, a fresh dairy cheese, to create its signature lightness and subtle tang. The result is a cake that’s both rich and refreshing—perfect for coffee breaks, festive occasions, or weekend baking projects.

With easy-to-find ingredients and step-by-step instructions, this German Cheesecake recipe is approachable for beginners yet produces authentic, bakery-worthy results.

Whether you serve it simply dusted with sugar or topped with seasonal fruit, each slice promises a melt-in-your-mouth experience.

Ingredients Checklist

To make the most authentic German cheesecake, gather these fresh, high-quality ingredients. Below you’ll find everything needed for both the crust and creamy filling.

• For the Crust:

  • 200g (1⅔ cups) all-purpose flour

  • 75g (⅓ cup) granulated sugar

  • 1 teaspoon baking powder

  • 100g (7 tbsp) unsalted butter, cold and cubed

  • 1 large egg

  • 1 pinch salt

  • Zest of 1 lemon (optional, for extra aroma)

• For the Filling:

  • 750g (about 3¼ cups) quark (see below for substitutes)

  • 200g (1 cup) granulated sugar

  • 3 large eggs, separated

  • 100ml (scant ½ cup) heavy cream or whipping cream

  • 60g (¼ cup) unsalted butter, melted and cooled

  • 2 tablespoons cornstarch

  • 1 tablespoon all-purpose flour

  • 2 teaspoons pure vanilla extract (or 1 packet vanilla sugar)

  • Juice of 1 lemon (about 2 tablespoons)

Ingredient Substitutes & Notes:

• Quark Substitute: If you can’t find quark, mix 500g (2 cups) full-fat Greek yogurt with 250g (1 cup) well-drained ricotta cheese or blend cottage cheese until smooth. This mimics quark’s creamy yet tangy profile.

• For a Gluten-Free Crust: Use a 1:1 gluten-free flour blend.

• Lemon Zest and Juice: Adds brightness and depth; adjust to taste.

• Cornstarch: Ensures a smooth, sliceable filling.

Optional Additions:

• Fresh berries, fruit compote, or stewed cherries for topping

• A thin layer of apricot jam brushed over the baked cheesecake for gloss

Step-by-Step Instructions

Follow these detailed steps to ensure a perfect German cheesecake—light, creamy, and never dry. Prepare and measure all ingredients before starting.

Start by preheating your oven to 180°C (350°F) with the rack in the lower third.

1. Prepare the Crust

• In a mixing bowl, combine flour, sugar, baking powder, and salt.

• Add cold, cubed butter and rub together with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs.

• Add the egg (and lemon zest, if using). Mix until a soft dough forms—do not overwork.

• Press about two-thirds of the dough into the bottom of a 26cm (10-inch) springform pan lined with parchment. Press the remaining dough around the sides, about 2.5–3cm (1 inch) high.

• Chill the crust in the refrigerator while preparing the filling.

2. Make the Filling

• In a large bowl, whisk or beat together the quark, sugar, egg yolks, cream, melted butter, vanilla, lemon juice, cornstarch, and flour until smooth and creamy.

• In a separate clean bowl, beat the egg whites to soft peaks. Gently fold them into the quark mixture in two additions, using a spatula and light folding motions. This keeps the filling airy.

Definition: Fold
To gently incorporate light, airy ingredients (like whipped egg whites) into a heavier mixture without deflating them.

3. Assemble and Bake

• Pour the filling into the prepared crust and smooth the top.

• Tap the pan gently on the counter to remove any air bubbles.

• Bake for 55–65 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 15–20 minutes—this prevents cracks.

• Remove and let cool completely in the pan on a wire rack. Chill at least 4 hours, preferably overnight.

4. Serve

• Release the springform and transfer to a serving platter.

• Dust with powdered sugar or add your favorite toppings.

• For extra gloss, brush a warm, thin layer of apricot jam over the cooled cake.

Tips for Perfect Results

A few expert tricks will ensure your German cheesecake is creamy, never dry, and visually impressive.

• Don’t Skip the Chill: Cooling the cake gradually, then chilling for several hours, guarantees a creamy, sliceable filling.

• Avoid Overbaking: The center should still wobble slightly when you remove it from the oven; it will set as it cools.

• Prevent Cracks: Don’t overmix the batter, and bake at a moderate temperature. Cooling slowly in the oven is key.

• Egg Whites: Whipping and folding in egg whites lightens the filling for that classic German texture.

• Homemade Quark: Make your own quark by gently heating a mix of buttermilk and whole milk, then draining through cheesecloth overnight.

Common Troubleshooting:

• Crust too hard? Don’t overwork the dough, and use cold butter.

• Filling grainy? Use full-fat dairy and avoid overbaking.

Serving Suggestions

Enhance every slice of German cheesecake with thoughtful presentation and sides.

• Classic: Serve chilled with a dusting of powdered sugar.

• With Fresh Fruit: Top with fresh berries, peach slices, or a tangy fruit compote.

• Whipped Cream: Add a dollop of barely sweetened whipped cream for contrast.

• With Coffee or Tea: This cake pairs perfectly with a hot drink for a traditional German “Kaffee und Kuchen” (coffee and cake) experience.

• Celebratory: Decorate with a ring of berries or citrus zest for festive occasions.

Definition: Compote
A fruit preserve cooked gently in syrup, often served as a topping for desserts.

Final Thoughts

German cheesecake stands apart for its airy, tangy, and gently sweet profile—a refreshing alternative to heavier cheesecakes.

Using quark or the right substitute, combined with a tender crust and a few simple baking techniques, you can achieve true European bakery quality at home. Remember to allow time for gradual cooling and overnight chilling for the creamiest texture.

Adapt the basic recipe with your favorite fruit toppings or a hint of spice, and enjoy a slice of authentic German comfort that delights every time. Once you’ve tasted homemade Käsekuchen, you’ll understand why it’s a cherished classic across generations and gatherings.