Ksekuchen German Cheesecake
Indulge in the rich, creamy decadence of Ksekuchen, a classic German cheesecake that's as comforting as it is delicious. This traditional recipe features a tender, buttery crust made from scratch and a velvety filling crafted with authentic quark—perfectly balanced with hints of vanilla and lemon zest for a refreshing lift. Unlike American cheesecake, Ksekuchen is delightfully lighter, thanks to its airy texture and the use of quark or a substitute like farmer's cheese or Greek yogurt. Baked to golden perfection and chilled for a smooth finish, this cheesecake is ideal for any occasion, from festive gatherings to simple family desserts. Easy to make and beautifully satisfying, this German cheesecake will become a favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold)
- 75 grams Sugar (for crust)
- 1 large Egg (for crust)
- 1 teaspoon Baking powder
- 750 grams Quark (or substitute with farmer's cheese or Greek yogurt)
- 200 grams Sugar (for filling)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 4 large Eggs (for filling)
- 200 milliliters Heavy cream
- 40 grams Cornstarch
Instructions
Preheat your oven to 180°C (356°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
In a large mixing bowl, combine the flour, cold butter (cubed), sugar, egg, and baking powder for the crust. Use your hands or a pastry cutter to mix until the dough comes together into a smooth ball.
Roll out the dough on a lightly floured surface and press it evenly into the bottom and about 1 inch (2.5 cm) up the sides of the prepared springform pan. Set aside.
In another large bowl, whisk together the quark, sugar, vanilla extract, lemon zest, eggs, heavy cream, and cornstarch until smooth and well combined.
Pour the filling into the crust-lined pan, spreading it out evenly.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the filling is set and slightly golden on top. It should still have a slight wobble in the center.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 15-20 minutes to prevent cracking.
Once cooled, remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Carefully remove the springform pan and slice the cheesecake. Serve chilled and enjoy!
Nutrition Facts
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 538.2 g | 196% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 304.9 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 869 mg | 67% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1590 mg | 34% | |
*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.
