This recipe will guide you through making a traditional German Käsekuchen with a buttery, slightly crumbly crust and a rich, creamy filling.
German Cheesecake (Käsekuchen)
Ingredients:
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup (50g) sugar
- 1/2 cup (115g) unsalted butter, melted
- Pinch of salt
For the Filling:
- 2 lbs (900g) quark cheese (or use 1 1/2 cups ricotta or a mix of cream cheese and sour cream)
- 3/4 cup (150g) sugar
- 2 tsp vanilla extract
- Zest of 1 lemon (optional, for extra flavor)
- 4 large eggs
- 1/2 cup (120ml) heavy cream or sour cream
- 1 tbsp cornstarch (optional, helps stabilize the filling)
- Pinch of salt
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and a pinch of salt.
- Add the melted butter and mix until the crumbs are evenly coated. The mixture should feel slightly wet but not soggy.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Press it up the sides slightly if desired.
- Bake the crust in the preheated oven for about 8-10 minutes, until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the Filling:
- In a large mixing bowl, whisk together the quark cheese (or ricotta/cream cheese mixture), sugar, and vanilla extract. Add the lemon zest (if using) and a pinch of salt.
- Add the eggs, one at a time, beating well after each addition. Make sure the mixture is smooth and well-combined.
- Add the heavy cream (or sour cream) and cornstarch (if using). Mix again until smooth and creamy.
- If the mixture seems too thick, add a little more cream or sour cream to reach a thick but pourable consistency.
3. Bake the Cheesecake:
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Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
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Bake at 350°F (175°C) for about 50-60 minutes, or until the center is set but still slightly wobbly. The cheesecake should be golden brown around the edges.
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Tip: If the edges are browning too quickly, cover the cheesecake with aluminum foil after 40 minutes of baking and continue baking until done.
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Once the cheesecake is baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually (this helps prevent cracks). After 1 hour, remove the cheesecake from the oven and let it cool completely to room temperature.
4. Chill:
- Once the cheesecake has cooled to room temperature, cover it with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or preferably overnight. The chilling process will help the cheesecake set perfectly and develop its rich flavor.
5. Serve:
- Once chilled, remove the cheesecake from the springform pan and place it on a serving platter.
- Optional: Dust the top with powdered sugar before serving, or add a few fresh berries or fruit compote for extra flavor.
Tips for Perfect German Cheesecake:
- Quark Substitution: If you can’t find quark, mix equal parts cream cheese and sour cream, or use ricotta cheese as a substitute.
- Cornstarch: Cornstarch helps stabilize the cheesecake and gives it a smooth texture. If you don’t have cornstarch, it’s okay to leave it out.
- Cracks in the Cake: To prevent cracking, bake the cheesecake at a lower temperature or leave the oven door slightly ajar as it cools to let the temperature drop slowly.
- Flavor Variations: You can add a splash of rum or orange zest to the filling for a unique twist. German Käsekuchen is often made with simple flavors, but adding a subtle flavor enhances the richness of the cake.
Why You’ll Love This German Cheesecake:
This cheesecake is wonderfully creamy and not as heavy as traditional American cheesecakes. The texture is light yet rich, and the crust is perfectly buttery. It’s a delicious and versatile dessert that can be enjoyed any time of the year!
Let me know if you give it a try—I’d love to hear how it turns out!