German Farmers Cheesecake Topfentorte
Discover the rustic charm of a traditional **German Farmers Cheesecake (Topfentorte)**, a delightful dessert that pairs a buttery, crumbly crust with a rich and creamy filling. Made with authentic quark cheese (or an easy yogurt-ricotta substitute), this classic German cheesecake is lighter and tangier than its American counterpart. The recipe features a hint of zesty lemon and vanilla for depth of flavor, all encased in a crust that’s perfectly golden and tender. Baked to perfection and chilled for a velvety finish, this cheesecake is ideal for any occasion, whether it’s a holiday gathering or an afternoon treat with coffee. Easy to make and naturally elegant, this recipe brings a taste of the German countryside straight to your kitchen!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar (for crust)
- 1 large Egg yolk
- 1 teaspoon Baking powder
- 500 grams Quark (or substitute with a mix of Greek yogurt and ricotta, equal parts)
- 150 grams Granulated sugar (for filling)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 20 grams Cornstarch
- 100 milliliters Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan.
In a mixing bowl, combine the all-purpose flour, cold cubed butter, 50 grams of sugar, egg yolk, and baking powder. Rub the mixture together with your fingers or use a pastry cutter until it forms a crumbly dough.
Press the dough evenly into the bottom of the prepared springform pan and slightly up the edges to form the crust. Prick the crust with a fork and place it in the fridge while preparing the filling.
In a clean mixing bowl, combine the quark, 150 grams of granulated sugar, eggs, vanilla extract, cornstarch, heavy cream, and lemon zest. Mix using an electric hand mixer or whisk until the filling is smooth and well combined.
Pour the filling onto the crust in the springform pan, smoothing the surface with a spatula.
Bake the cheesecake in the preheated oven for 60 minutes, or until the top is set and lightly golden. If the top is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15-20 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely in the pan at room temperature.
Once cooled, remove the springform ring, transfer the cheesecake to a serving plate, and dust with powdered sugar if desired.
Chill the cheesecake in the refrigerator for at least 2 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 234.7 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 612 mg | 47% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1231 mg | 26% | |
*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.
