Delicious and Authentic German Käsekuchen (Cheese Cake) Recipe

Ingredients

For the base:

200 grams of Digestive biscuits
100 grams of unsalted butter, melted

For the filling:

900 grams of Quark
200 grams of granulated sugar
4 large eggs
2 teaspoons of vanilla extract
Zest of 1 lemon
200 ml of whipping cream
2 tablespoons of cornstarch

For the topping:

200 grams of sour cream
2 tablespoons of granulated sugar

Steps and instructions

Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and line a 9-inch springform pan with parchment paper.
In a food processor, grind the Digestive biscuits until they are fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of the prepared pan to form the base. Bake for 10 minutes, then remove from the oven and set aside.
In a large bowl, combine the Quark, sugar, eggs, vanilla extract, and lemon zest. Beat until smooth and creamy.
In a separate bowl, whisk together the whipping cream and cornstarch until no lumps remain. Gradually add this to the Quark mixture, beating continuously.
Pour the filling over the baked base in the springform pan. Bake for about 50-60 minutes, or until the edges are set but the center still jiggles slightly.
In a small bowl, mix together the sour cream and sugar for the topping. Spread this evenly over the top of the baked cheesecake.
Return the cheesecake to the oven and bake for an additional 10 minutes.
Remove the cheesecake from the oven and let it cool in the pan. Once cooled, refrigerate for at least 4 hours, or overnight, before serving.

Tools for making

Food processor - Used to grind the Digestive biscuits for the base.
9-inch springform pan - The pan in which the cheesecake will be baked and served.
Parchment paper - Used to line the springform pan to prevent sticking.
Bowl - For mixing the Quark, sugar, eggs, and other ingredients for the filling.
Whisk - Used to combine the whipping cream and cornstarch for the filling.
Spatula - For scraping the sides of the bowl and smoothing the filling in the pan.
Small bowl - To mix together the sour cream and sugar for the topping.
Oven - Preheated to bake the cheesecake.
Refrigerator - Used to chill the cheesecake before serving.

Recipe variations

For the base:

Use Graham crackers or any other type of cookie for the crust instead of Digestive biscuits.
Replace the butter with margarine or coconut oil for a dairy-free option.
Add a teaspoon of cinnamon or other spices to the crumb mixture for extra flavor.

For the filling:

Experiment with different types of cheese like cream cheese or ricotta instead of Quark.
Replace the granulated sugar with honey, maple syrup, or a natural sweetener for a healthier alternative.
Add fruit preserves, chocolate chips, or nuts to the filling for added texture and taste.

For the topping:

Instead of sour cream, use Greek yogurt or crème fraîche for a tangy twist.
Sprinkle cinnamon, cocoa powder, or grated chocolate on top of the cheesecake for decoration.
Drizzle caramel, fruit syrup, or melted chocolate over the topping for added indulgence.

Recipe overview

Get ready to bake a delicious and creamy Käsekuchen, a traditional German cheesecake. This dessert is a real crowd-pleaser with its buttery digestive biscuit base, luscious Quark filling, and a slightly tangy sour cream topping. The combination of Quark cheese, whipping cream, and lemon zest gives the filling a unique, rich flavor that pairs wonderfully with the crisp crust. With a baking time of around 60 minutes and some additional time for cooling and refrigeration, this Käsekuchen recipe might require a bit of patience, but the end result is undeniably worth the wait. Serve it as a delightful end to any meal or as a sweet treat on its own. Enjoy the process and the scrumptious result!

Common questions

Can I use a different type of biscuit for the base? Yes, you can use any type of biscuit or cookie you prefer, such as Graham crackers or shortbread cookies.
Is Quark available in all grocery stores? Quark may not be available in all regions, but it can usually be found in specialty stores or European grocery stores. If you can't find Quark, you can substitute it with an equal amount of Greek yogurt or strained cottage cheese.
Can I use a different size of springform pan? Yes, you can use a different size of springform pan, but the baking time may need to be adjusted. A smaller pan may require a longer baking time, while a larger pan may require a shorter baking time.
Can I omit the lemon zest? Yes, if you don't have lemon zest or prefer not to use it, you can omit it from the recipe. The cheesecake will still turn out delicious.
Can I freeze the cheesecake? Yes, this cheesecake can be frozen. Ensure it has cooled completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be kept in the freezer for up to 3 months. Thaw it in the refrigerator before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the cheesecake filling.
Whisk - Used to mix the whipping cream and cornstarch, ensuring a smooth mixture.
Food Processor - Ideal for grinding the Digestive biscuits into fine crumbs for the base.
9-inch Springform Pan - The preferred pan for baking the cheesecake and easily removing it once cooled.
Parchment Paper - Used to line the springform pan and prevent sticking.
Spatula - Helpful for spreading the crumb mixture evenly in the pan and smoothing the cheesecake filling.
Small Bowl - Used for mixing the sour cream and sugar for the topping.
Oven - Preheated to the specified temperature for baking the cheesecake.
Refrigerator - Used to chill the cheesecake for several hours or overnight before serving.

Origin stories

Käsekuchen, or German cheesecake, is a beloved dessert that has been enjoyed in Germany for centuries. It traces its origins back to Roman times, where it was discovered that cheese could be used to create a sweet, satisfying cake. Unlike its American counterpart which uses cream cheese, Käsekuchen is traditionally made with quark, a fresh, creamy cheese that gives the cake its characteristic light texture and tangy flavor. What sets it apart is the use of a shortcrust or cookie base instead of the graham cracker base found in American versions. This particular recipe uses Digestive biscuits, a popular British cookie, for the base, adding a unique twist to the traditional German dessert. Each region in Germany has its own variation of Käsekuchen, reflecting the diversity and richness of German cuisine. It's said that in Germany, there is a different Käsekuchen for every day of the year! This dessert is so deeply embedded in German culture that there is even an annual cheesecake competition held in Dortmund, where home bakers and professionals alike vie for the title of "Germany's Best Cheesecake".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.