German Cheesecake

Discover the irresistible charm of German Cheesecake, a classic dessert that’s lighter, fluffier, and irresistibly creamy compared to its American counterpart. Crafted with quark—a tangy European cheese—or cream cheese for versatility, this recipe balances richness with a subtle citrusy brightness from fresh lemon juice. A buttery, homemade crust provides the perfect base, while whipped egg whites are folded into the filling for a delicate, airy texture. Baked to golden perfection and chilled for an ideal set, this cheesecake is finished with a dusting of powdered sugar for a touch of elegance. Perfect for entertaining or indulging, this authentic German Cheesecake recipe is sure to delight at every occasion.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 120 grams Unsalted butter
• 150 grams Granulated sugar
• 3 large Eggs
• 240 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 teaspoons Vanilla extract
• 500 grams Quark or cream cheese
• 150 milliliters Heavy cream
• 40 grams Cornstarch
• 2 tablespoons Lemon juice
• 1 tablespoon Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a 9-inch springform pan.

Step 2

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add one egg at a time to the butter-sugar mixture, stirring well after each addition.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 6

Press the dough evenly into the bottom and about 1-inch up the sides of the springform pan to form the crust. Set aside.

Step 7

In another bowl, combine the quark (or cream cheese), heavy cream, vanilla extract, cornstarch, and lemon juice. Mix until smooth and lump-free.

Step 8

Separate the yolks from the remaining 2 eggs and add both yolks to the filling mixture. Reserve the egg whites for later.

Step 9

Whisk the egg whites in a clean bowl until stiff peaks form, then fold them gently into the filling mixture.

Step 10

Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

Step 11

Bake in the preheated oven for 60 minutes, or until the top is lightly golden and the center is set.

Step 12

Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for about 15 minutes to prevent cracking.

Step 13

Once cooled completely, refrigerate the cheesecake for at least 2 hours (or overnight for best flavor and texture).

Step 14

Dust with powdered sugar before serving, if desired. Slice and enjoy!

Nutrition Facts

Serving size	1403.9 grams (1403.9g)

Amount per serving	% Daily Value*
Calories	3616

Total Fat 170.60g	219%
Saturated Fat 95.60g	478%
Polyunsaturated Fat 0.00g
Cholesterol 979mg	326%
Sodium 2551mg	111%
Total Carbohydrate 404.60g	147%
Dietary Fiber 7.00g	25%
Total Sugars 177.80g
Protein 112.20g	224%

Vitamin D 123IU	615%
Calcium 596mg	46%
Iron 15mg	81%
Potassium 1251mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 12.5%

Carbs: 44.9%