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    Home » Recipes » German Recipes

    German Cheesecake

    Published: May 18, 2020 · Modified: Nov 19, 2022 by Angela Schofield · 7 Comments

    Jump to Recipe Print Recipe

    German cheesecake is made with quark. It is super creamy and delicious. You will find it with and without fruit or raisins and it will be served chilled right from the fridge.

    German Cheesecake Collage

    German cheesecake has a lighter texture than American cheesecake and comes often with the addition of fruit or raisins.

    German Cheesecake on a serving plate

    How is Cheesecake called in German?

    Cheesecake is called "Käsekuchen".

    How to pronounce "Käsekuchen"?

    Listen to this audio file to hear how to say "Käsekuchen".

    click play button to listen

    Authentic German Cheesecake Recipe

    Recipe

    Piece of German cheesecake on a white plate with a fork. German cheesecake on a cake platter in the background.

    German Cheese Cake

    Angela Schofield
    German cheese cake is creamy soul food best enjoyed with a cup of coffee or hot chocolate.
    4.80 from 5 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Cakes
    Cuisine German
    Servings 12 pieces
    Calories 430 kcal

    Ingredients
      

    Dough

    • 1 ⅔ cups flour
    • ⅓ cup sugar
    • 6 tbsp. butter, soft
    • 1 egg large
    • 1 ½ tsp. baking powder

    Filling

    • 9 tbsp. butter, soft
    • 1 ⅛ cups sugar
    • 1 tbsp. vanilla sugar or 1 tbsp. vanilla extract
    • 1 box vanilla pudding 3.5 oz.
    • 3 eggs large
    • ½ tbsp. lemon juice
    • 2 cups quark alternatively 5% fat Greek yogurt
    • 1 cup sour cream
    • ¾ cup heavy whipping cream

    Instructions
     

    • Preheat oven to 350F.
    • Line the bottom of 10-inch spring form pan with parchment paper and grease and flour the sides.
    • Add all ingredients for the dough to a bowl and mix until just combined and set aside.
    • For the filling add soft butter, sugar, vanilla pudding powder and the eggs to a large bowl and mix well.
    • Whisk in lemon juice, quark and sour cream.
    • Beat heavy whipping cream until stiff peaks form and fold into the quark mixture.
    • Place half of the dough into the pan and spread evenly.
    • Roll the rest of the dough into 4 rolls and place them around the rim and pull it to form a rim of about 1-inch.
    • Pour in the filling.
    • Bake cake in a 350F preheated oven for about 1 hour.
    • After one hour turn the oven off and place a wooden spoon into the oven door. Allow the cake to cool completely in the pan.
    • Place the completely cooled cake into the fridge for at least 2 hours or overnight.

    Nutrition

    Yield: 1pieceCalories: 430kcalCarbohydrates: 45gProtein: 10gFat: 24gFiber: 0.5gSugar: 31gNet Carbohydrates: 44g
    Keyword authentic, easy
    Tried this recipe?Let us know how it was!

    German Cheesecake Variations

    Add a handful raisins or a can of drained peaches, mandarin oranges, cherries or apricots to the filling, this will give the cheesecake a special twist.

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    19 Traditional German Cakes You Need To Try

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    Reader Interactions

    Comments

    1. diane roesch says

      October 28, 2022 at 9:04 am

      dose not tell me how much lemon juice?

      Reply
      • Angela Schofield says

        November 01, 2022 at 11:39 am

        Oops, thanks for catching this Diane. It is 1/2 tablespoon. Have a great day, Angela

        Reply
    2. Tess says

      November 11, 2022 at 5:50 pm

      Is the oven temp supposed to be 350 or 305?

      Also, the dough was VERY crumbly when I made it, was the butter supposed to be melted?

      Thanks! 😊

      Reply
      • Angela Schofield says

        November 11, 2022 at 7:26 pm

        Hi Tess, sorry for the typo, it is 350 Fahrenheit. The butter should be soft but not melted, depending on the flour you might need an extra tablespoon of soft butter for the dough.

        Reply
    3. luke says

      November 19, 2022 at 10:43 am

      do I need instant or non-instant pudding?

      Reply
      • Angela Schofield says

        November 19, 2022 at 12:53 pm

        Hi Luke, great question, you can use either, both work. I hope you will enjoy the cake!

        Reply

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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