German Cheesecake
Discover the irresistible charm of German Cheesecake, a classic dessert that’s lighter, fluffier, and irresistibly creamy compared to its American counterpart. Crafted with quark—a tangy European cheese—or cream cheese for versatility, this recipe balances richness with a subtle citrusy brightness from fresh lemon juice. A buttery, homemade crust provides the perfect base, while whipped egg whites are folded into the filling for a delicate, airy texture. Baked to golden perfection and chilled for an ideal set, this cheesecake is finished with a dusting of powdered sugar for a touch of elegance. Perfect for entertaining or indulging, this authentic German Cheesecake recipe is sure to delight at every occasion.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 500 grams Quark or cream cheese
- 150 milliliters Heavy cream
- 40 grams Cornstarch
- 2 tablespoons Lemon juice
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch springform pan.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add one egg at a time to the butter-sugar mixture, stirring well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Press the dough evenly into the bottom and about 1-inch up the sides of the springform pan to form the crust. Set aside.
In another bowl, combine the quark (or cream cheese), heavy cream, vanilla extract, cornstarch, and lemon juice. Mix until smooth and lump-free.
Separate the yolks from the remaining 2 eggs and add both yolks to the filling mixture. Reserve the egg whites for later.
Whisk the egg whites in a clean bowl until stiff peaks form, then fold them gently into the filling mixture.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes, or until the top is lightly golden and the center is set.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for about 15 minutes to prevent cracking.
Once cooled completely, refrigerate the cheesecake for at least 2 hours (or overnight for best flavor and texture).
Dust with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 404.6 g | 147% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 177.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1251 mg | 27% | |
*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.
