German Cheesecake (Käsekuchen)
Käsekuchen Say it: KAY-zeh-koo-khen
Käsekuchen is Germany’s beloved cheesecake, distinct from its American cousin because it is made with quark rather than cream cheese. The filling is tangy, light and creamy, scented with lemon and vanilla, and set on a buttery shortcrust base. It is a fixture of German coffee tables—Kaffee und Kuchen—and appears at birthdays, Sunday afternoons and bakery counters. A good Käsekuchen is barely sweet, with a delicate wobble and a golden edge, and it tastes even better after a few hours in the fridge.
German Cheesecake (Käsekuchen)
Käsekuchen
Pronounced KAY-zeh-koo-khen
- Serves
- 8
- Prep
- 25 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Crust
Filling
To finish
Method
Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
For the crust, whisk the flour, sugar, baking powder and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine crumbs, then add the egg yolk and cold milk and press the dough together into a ball. Wrap and chill for 20 minutes.
Press the chilled dough evenly over the base and about 1 1/2 inches (4 cm) up the sides of the pan; use a flat glass to smooth the base. Prick the base lightly with a fork and chill while you make the filling.
If the quark is watery, drain it in a fine-mesh sieve for 10 minutes. Beat the quark, sugar, vanilla, lemon zest, lemon juice and salt with an electric mixer on low speed until smooth.
Add the eggs one at a time, mixing just until combined after each addition; do not whip in too much air. Stir in the semolina and heavy cream until evenly blended.
Pour the filling into the crust and smooth the top. Bake on the middle rack for 60–70 minutes, until the edge is set and lightly golden and the center still wobbles slightly when the pan is nudged.
Turn off the oven, leave the door ajar and let the cake cool in the oven for 30 minutes to prevent cracking. Transfer to a rack and cool completely.
Refrigerate for at least 4 hours, preferably overnight, before releasing the springform. Dust with powdered sugar just before serving.
Regional variant: Käsekuchen mit Streuseln (Crumb-Topped Cheesecake)
Prepare the same crust and filling, but before baking scatter over a streusel made by rubbing 3/4 cup (100 g) flour, 1/3 cup (65 g) sugar and 1/4 cup (55 g) cold butter together into coarse crumbs. Bake as directed, covering the top loosely with foil if the crumbs brown too quickly; the topping adds a crisp, buttery layer.
Cook's notes
- Drain watery quark well; a wet filling can make the cake sink in the center.
- Cool the cake gradually in the warm oven—this is the best way to avoid a cracked surface.
- For the cleanest slices, use a thin knife dipped in warm water and wipe it between cuts.
Serve with
Serve with coffee or tea, and a spoonful of whipped cream if you like.
Make ahead and storage
Bake up to 2 days ahead and refrigerate covered; serve chilled. It also freezes well for up to 1 month, wrapped tightly.
