Westphalian Cheesecake
Experience the rustic charm of Westphalian Cheesecake, a traditional German-inspired dessert that’s as creamy as it is irresistible. This cheesecake features a rich, buttery crust made from scratch and a luscious filling of quark cheese—lightly sweetened and delicately flavored with vanilla, cinnamon, and a hint of refreshing lemon zest. Perfectly baked to achieve a golden top and a silky smooth interior, this dessert strikes a harmonious balance between tangy and sweet. Serve it dusted with powdered sugar for a touch of elegance, making it the star of any occasion. Whether you’re crafting a special dessert for a gathering or treating yourself to an indulgent slice, Westphalian Cheesecake is a timeless delight that promises to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 large egg yolk
- 1 tablespoon cold water
- 500 grams quark (or substitute ricotta or farmer’s cheese)
- 200 grams sour cream
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3 tablespoons cornstarch
- 0.5 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the all-purpose flour and granulated sugar for the crust. Add the cold, cubed butter and use your hands or a pastry cutter to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the egg yolk and cold water, and knead gently until the dough combines into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
Roll out the chilled dough on a lightly floured surface and carefully press it into the bottom and sides of the prepared springform pan. Trim any excess dough and prick the base lightly with a fork. Place the pan back in the fridge while you prepare the filling.
In another bowl, beat the quark, sour cream, and granulated sugar together until smooth and creamy.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, cornstarch, and ground cinnamon until completely incorporated.
Pour the filling into the prepared crust, smoothing it out with a spatula.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the center is set but slightly jiggly. The top will likely be golden brown.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 3-4 hours (preferably overnight).
Before serving, dust the top with powdered sugar, if desired. Slice and enjoy this creamy Westphalian treat!
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 465.0 g | 169% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 245.7 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 952 mg | 73% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1292 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.
