German Käsekuchen is made with Quark — specifically Magerquark, the fat-free variety — rather than cream cheese. The result is lighter and less dense than New York-style cheesecake, with a characteristic bounce when you press the center. The texture depends almost entirely on not over-mixing and on the cooling process.
Ingredients (26cm springform pan)
Crust:
- 200g plain flour
- 100g cold butter, cubed
- 70g sugar
- 1 egg
- 1 pinch salt
Filling:
- 1kg Magerquark (fat-free Quark — not fromage frais, not ricotta)
- 200g sugar
- 4 eggs, separated
- 80ml neutral oil (sunflower or mild rapeseed)
- 60g cornstarch (Speisestärke)
- 1 packet vanilla sugar (8g) or 1 tsp vanilla extract
- Zest of 1 lemon
Method
Crust: Combine flour, sugar, salt, and cold butter in a bowl. Work quickly with your fingertips until the mixture resembles coarse crumbs. Add the egg and press together until the dough just holds. Do not knead. Press evenly into the base and 3cm up the sides of a greased springform. Refrigerate 20 minutes.
Filling: Preheat oven to 160°C (fan). Press Magerquark through a fine sieve to remove lumps — this step matters for texture. Beat egg whites with a pinch of salt to stiff peaks and set aside.
Mix the sieved Quark with sugar, egg yolks, oil, cornstarch, vanilla, and lemon zest until just combined. Fold in the egg whites in two additions — no more mixing than necessary to incorporate them.
Pour onto the chilled crust and smooth the surface.
Baking and Cooling
Bake at 160°C for 60–70 minutes. The center should still have a slight wobble when you gently shake the pan — it firms up during cooling. Turn off the oven, leave the door slightly ajar, and let the cake cool in the oven for 30 minutes. This prevents cracking from the temperature shock of sudden cooling.
Then cool completely at room temperature before refrigerating for at least 2 hours. The cake cuts cleanly and has the right texture only when fully cold — cutting it warm produces a messy slice even if the bake was perfect.
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