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German Cheesecake

A deliciously creamy cheesecake made with quark and a hint of lemon, perfect for family gatherings or a delightful treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 100 g butter Adds richness to the crust.
  • 100 g sugar Sweetens the crust and filling.
  • 1 tbsp vanilla sugar Enhances sweetness with a lovely aromatic touch.
  • 1 large egg Binds the crust and filling for structure.
  • 150 g flour Forms the base of the pastry crust.
  • 1 tsp baking powder Provides leavening for the crust.
  • 1 pinch salt Balances sweetness and enhances flavors.
For the Filling
  • 200 g quark Gives the filling its creamy texture and unique flavor.
  • 150 g sour cream Adds tanginess and creaminess to the filling.
  • 1 tbsp lemon zest Brightens the cheesecake with fresh citrus notes.
  • 2 tbsp lemon juice Provides acidity to balance the richness.
  • 150 ml heavy whipping cream Creates a fluffy texture in the filling.
  • 20 g cornstarch Stabilizes the filling and contributes to the cheesecake's creaminess.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and position the rack in the bottom third.
  2. Mix butter, sugar, and vanilla sugar until creamy. Add the egg and mix.
  3. Incorporate flour, baking powder, and salt until a dough forms. Press the dough into a buttered 10-inch springform and chill in the fridge.
Cooking
  1. Beat together butter, sugar, vanilla, eggs, cornstarch, and salt until smooth.
  2. Add quark, sour cream, lemon zest, and juice, and beat until well combined.
  3. In a separate bowl, whip heavy cream until stiff peaks form. Fold it into the filling mixture gently.
  4. Pour the filling into the chilled crust and smooth the surface.
  5. Bake for about an hour, until the cheesecake is puffed up and lightly browned. Turn off the oven and leave the cheesecake inside with the door partially open to cool down.
Serving
  1. Once cooled, remove the cheesecake from the springform. Slice and refrigerate for 3-4 days. Allow it to come to room temperature before serving.

Notes

Use room temperature ingredients for smoother batter. Chill the crust well to maintain its shape during baking.