Ksekuchen Cheesecake
Discover the magic of traditional German baking with this irresistible Käsekuchen Cheesecake recipe. Featuring a buttery, crumbly crust and a delightfully creamy filling made with authentic quark—or convenient substitutions like Greek yogurt or ricotta—this classic dessert is a celebration of rich, tangy flavors. Infused with vanilla and a hint of bright lemon zest, and delicately balanced with just the right amount of sweetness, this cheesecake delivers a melt-in-your-mouth texture enhanced by the addition of heavy cream. Perfect for any occasion, this rustic yet elegant dessert bakes to golden perfection and sets beautifully after a chill in the fridge. Whether you’re craving a taste of Germany or searching for your next show-stopping dessert, Käsekuchen is the ultimate cheesecake experience!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Sugar (for crust)
- 125 grams Unsalted butter (cold, cubed)
- 1 large Egg (for crust)
- 750 grams Quark (or substitute with Greek yogurt or ricotta)
- 150 grams Sugar (for filling)
- 2 teaspoons Vanilla extract
- 40 grams Cornstarch
- 1 teaspoon Lemon zest
- 4 large Eggs (for filling)
- 200 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) springform pan.
In a large bowl, combine the flour and sugar for the crust. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Add the egg for the crust and mix until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
Roll out the crust dough on a floured surface to fit the base and slightly up the sides of the springform pan. Press the dough into the pan and pierce it a few times with a fork. Set aside.
In a mixing bowl, combine the quark, sugar for the filling, vanilla extract, cornstarch, lemon zest, and eggs. Mix well until smooth and creamy.
Slowly add the heavy cream into the quark mixture, stirring until fully incorporated.
Pour the filling onto the prepared crust, smoothing it out evenly.
Bake the cheesecake in the preheated oven for 60 minutes. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Carefully remove the cheesecake from the springform pan before serving. Slice and enjoy your authentic Käsekuchen cheesecake!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 140 mg | 3% | |
*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.
