Käsekuchen (German Baked Cheesecake)

Creamy and fluffy, this Käsekuchen recipe is an authentic German cheesecake made with quark! It’s easy and does not require a water bath to bake.

How is Käsekuchen different from NY style Cheesecake?

Käsekuchen is made with quark which is a German cheese which is sort of a cross between cream cheese and ricotta. The quark makes the cheesecake lighter and fluffier than NY style cheesecake it is also less sweet than a ny cheesecake!

What can I use instead of Quark?

Quark works best in this recipe and if you can’t find any at the store – you can make it at home with this Quark Recipe. I haven’t made this recipe with anything other than quark but if you need to I would recommend trying whole milk ricotta or farmer’s cheese.

Do I need to use a water bath?

No! German cheesecake is traditionally made without a water bath which gives it its’ characteristic texture.

Additional Recipes to try:

• Quarkbällchen – Quark based Donut Holes
• Quark – German Cheese similar to Yogurt in taste and texture
• Schoko Himbeerkuchen – Chocolate Raspberry Cake

Tips for making German Baked Cheesecake

• Don’t over mix the crust. Because you are going to press it into the springform pan, it does not need to hold together as a solid piece of dough – it just needs to be fully mixed.
• Using an electric whisk to mix the filling is best because it will break up the quark better and ensure that there are no unmixed clumps.
• Don’t over bake it. It will still be very wobbly in the center but it will set as it cools. If you over bake it, it can easily become grainy.
• Allow the cheesecake to come to room temperature before putting it in the fridge to set fully.

Ingredients

• Butter: room temperature butter is used in the crust of the cheesecake to add moisture and richness.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of both the crust and the filling.
• Egg: This recipe uses three standard large eggs from the grocery store.
• AP Flour: All purpose flour is what most people consider to be “normal” flour it can be bleached or unbleached.
• Baking Powder: Baking powder adds a little lightness and tenderness to the crust.
• Granulated Sugar: Granulated sugar is white standard sugar and adds sweetness to the crust and the filling.
• Quark: a type of German cheese, quark is a common addition to baked goods in Germany. If you can’t find any you can make your own quark
• Sour Cream: Sour cream adds a little extra richness and creaminess to the cheesecake.
• Heavy Cream: Heavy Cream makes this cheesecake a little extra fluffy – heavy cream or heavy whipping cream will work.
• Corn Starch: corn starch is used to partially replace the vanilla pudding mix that is often found in German Quark cheesecake.
• Oil: Any neutral oil such as vegetable or canola will work to emulsify the ingredients together.

How to make Authentic German Käsekuchen?

Make the crust

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In the bowl of a stand mixer, add in the butter, sugar, and vanilla. Use the paddle attachment to beat the ingredients together on medium speed until combined.
• Add in the egg and mix again. Scrape down the sides of the bowl and then add in the flour and baking powder.
• Mix once more until no more dry ingredients are visible.
• Pour the mixed crust into a springform pan. First press the crust into the sides of the pan and then into the bottom of the pan.
• Be sure that the corner where the sides and bottom meet isn’t too thick. You can do this by pressing the back of your pointer finger into the corner once the crust has been pressed into the whole pan.

Make the filling & bake

• In a large mixing bowl, add in the quark, corn starch, and sugar. Use an electric mixer to whisk together until smooth and combined.
• Add in the eggs, vanilla and sour cream. Mix again to combine.
• Finally add in the oil and heavy cream and mix once more.
• Carefully pour the filling into the pressed crust.
• Bake the cheesecake for 1 hour, rotating it after 45 minutes to ensure even baking.
• Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. Then, move it to the fridge and allow it to set fully before removing the springform pan.

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