German Cheesecake Mit Quark
Discover the irresistible charm of German Cheesecake Mit Quark, a lighter, tangier take on the classic cheesecake that’s beloved in Germany. Featuring a unique combination of creamy quark and rich cream cheese, this recipe delivers a luxuriously smooth filling atop a tender, buttery crust. Infused with a hint of lemon zest and vanilla, every bite strikes the perfect balance between sweet and citrusy. Unlike traditional cheesecakes, this version is less dense, thanks to the airy texture provided by quark and whipped cream. Baked to golden perfection and cooled gradually to prevent cracks, it’s as visually stunning as it is delicious. Perfect for a special occasion or indulgent dessert, serve it chilled with a light dusting of powdered sugar for a touch of elegance. Whether you’re a cheesecake connoisseur or exploring European desserts, this authentic German cheesecake is sure to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Granulated sugar (for crust)
- 1 teaspoon Baking powder
- 1 Egg (for crust)
- 500 grams Quark
- 250 grams Cream cheese
- 200 milliliters Heavy cream
- 150 grams Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 Eggs (for filling)
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch springform pan with parchment paper.
In a large bowl, combine the all-purpose flour, baking powder, and granulated sugar for the crust. Add the butter and egg, mixing until a smooth dough forms.
Roll out the dough and press it evenly into the bottom of the prepared springform pan, creating a small edge along the sides. Set aside.
In another large bowl, whisk together the quark, cream cheese, and sugar for the filling until well combined and smooth.
Add the eggs one at a time to the filling mixture, ensuring each is fully incorporated before adding the next.
Stir in the heavy cream, vanilla extract, cornstarch, and lemon zest. Mix until the filling is creamy and lump-free.
Pour the filling over the crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 55–60 minutes or until the cheesecake is lightly golden on top and slightly jiggles in the center.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, dust the top with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1485 mg | 495% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 240.2 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 849 mg | 65% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1417 mg | 30% | |
*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.
