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German Cheesecake

This delightfully creamy German Cheesecake combines rich flavors and a buttery crust, featuring the unique ingredient Quark for a light yet satisfying dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter Provides richness
  • 1/2 cup sugar Sweetens the crust
  • 1 tbsp vanilla sugar Adds aromatic sweetness
  • 1 large egg Binds the crust
  • 2 cups all-purpose flour Forms the base
  • 1 tbsp baking powder Leavens the crust
  • 1/4 tsp salt Enhances flavors
For the filling
  • 1 cup unsalted butter Contributes to filling richness
  • 1/2 cup sugar Sweetens the filling
  • 1 tbsp vanilla sugar Enhances flavor
  • 4 large eggs Adds structure
  • 1/4 cup cornstarch Stabilizes filling
  • 1/4 tsp salt Balances sweetness
  • 2 cups Quark Unique texture
  • 1/2 cup full fat sour cream Adds creaminess and tang
  • 1 medium lemon Provides acidity and brightness
  • 1 cup heavy whipping cream Creates light texture

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) with the rack in the bottom third.
  2. Cream together the butter, sugar, and vanilla sugar using a stand mixer or food processor.
  3. Add the egg, then mix in the flour, baking powder, and salt until a dough forms.
  4. Butter a 10-inch springform pan and press the dough into the bottom and up the sides, ensuring even coverage.
  5. Chill the crust in the refrigerator while preparing the filling.
Cooking
  1. In a large bowl, beat together the butter, sugar, vanilla sugar, eggs, cornstarch, and salt until smooth.
  2. Mix in the Quark, sour cream, lemon zest, and juice, beating until fully combined.
  3. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the filling mixture until fully incorporated.
  5. Pour the filling into the prepared crust and smooth the top.
  6. Bake for about an hour, until puffed and golden with a slight jiggle in the middle.
  7. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar.
Serving
  1. Allow the cheesecake to cool completely before removing from the springform.
  2. Store in the refrigerator for up to 3-4 days and enjoy at room temperature for the best flavor.

Notes

Use room temperature ingredients for a smoother batter. Serve with fresh fruit or a light glaze to enhance flavor.