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Home Klassieke Käsekuchen

Dessert German Cake Quark Baking Festive Vegetarian

Germany has given us many good things and the Käsekuchen ranks high on that list. Creamy, light and still firm enough to slice a beautiful wedge. For this recipe use a good cake pan with a non-stick coating — that makes releasing the cake much easier. Using quark as the base gives you a filling that's airy and fresh, yet rich enough to truly enjoy. Make it the day before and you've already won half the weekend.

x_ckl_recipe_markerClassic Käsekuchen A true Käsekuchen: a crisp buttery crust with a light, creamy quark layer. This is the German answer to cheesecake and it's exactly as good as you hope. How to make a classic Käsekuchen? Dessert German 10 servings 30 min 75 min 30 min 2 hours 3 hours 15 min

Preheat the oven to 175°C (conventional oven).
Combine the flour, powdered sugar and a pinch of salt in a bowl. Add the cold butter cut into cubes and rub everything together with your fingertips until it forms a crumbly mixture. Add the egg yolk and knead quickly into a cohesive dough ball. Wrap in cling film and chill for 30 minutes in the refrigerator.
Grease the cake pan and press the chilled dough into the bottom and up the sides. Prick the base with a fork and blind-bake it for 10 minutes (with parchment paper and baking weights) at 175°C. Remove the weights and bake for another 5 minutes until the base is lightly golden. Let cool.
For the filling, mix the low-fat quark, full-fat quark, sugar, vanilla sugar, custard powder and lemon zest thoroughly in a large bowl.
Separate the eggs. Stir the yolks into the quark mixture one at a time. Whisk the egg whites with a pinch of salt until stiff and gently fold them into the quark base in three additions so the air remains.
Pour the filling onto the pre-baked base and smooth the top.
Bake the Käsekuchen for 60 to 70 minutes at 160°C. The cake is done when the edges are set but the centre still has a slight wobble. Turn the oven off, open the door slightly and let the cake cool in the oven for another 30 minutes. This helps prevent cracks.
Remove the cake from the oven and let it cool completely on a wire rack. Then chill it in the refrigerator for at least 2 hours (or overnight) for the best result. Dust with a thin layer of powdered sugar just before serving.

Dessert German Cake Quark Baking Festive Vegetarian For the crust: 200 g flour 80 g powdered sugar 120 g cold unsalted butter 1 egg yolk 1 pinch of salt For the filling: 500 g low-fat quark 250 g full-fat quark 150 g caster sugar 2 envelopes vanilla sugar 2 tbsp custard powder Zest of 1 lemon 4 eggs (separated) 1 pinch of salt For the finish: Powdered sugar for dusting Cake pan (ø 30 cm) with non-stick coating Mixing bowl (large) Hand mixer or stand mixer Spatula Grater Fork Parchment paper Blind-baking weights or dried beans Wire rack Cake molds pie-dish Mixing Bowl mixing-bowl Spatula spatula Cake grates cooling-rack Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 30 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Hazelnut-pumpkin caramel tart foodies-hazelnoot-pompoenkaramel-taart Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache Klassieke Pflaumenkuchen met verse pruimen foodies-klassieke-pflaumenkuchen-met-verse-pruimen Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie

Recipe

Classic Käsekuchen

A true Käsekuchen: a crisp buttery crust with a light, creamy quark layer. This is the German answer to cheesecake and it's exactly as good as you hope.

Course	Dessert
Kitchen	German
Servings	10 servings

Preparation time

Preparation time	30 min
Time in oven	75 min
Stiffen up min.	30 min
Cooling time	2 hours
Total	3 hours 15 min

Equipment

Cake pan (ø 30 cm) with non-stick coating
Mixing bowl (large)
Hand mixer or stand mixer
Spatula
Grater
Fork
Parchment paper
Blind-baking weights or dried beans
Wire rack

Ingredients

For the crust:
200 g flour
80 g powdered sugar
120 g cold unsalted butter
1 egg yolk
1 pinch of salt
For the filling:
500 g low-fat quark
250 g full-fat quark
150 g caster sugar
2 envelopes vanilla sugar
2 tbsp custard powder
Zest of 1 lemon
4 eggs (separated)
1 pinch of salt
For the finish:
Powdered sugar for dusting

How to make a classic Käsekuchen?

Preheat the oven to 175°C (conventional oven).
Combine the flour, powdered sugar and a pinch of salt in a bowl. Add the cold butter cut into cubes and rub everything together with your fingertips until it forms a crumbly mixture. Add the egg yolk and knead quickly into a cohesive dough ball. Wrap in cling film and chill for 30 minutes in the refrigerator.
Grease the cake pan and press the chilled dough into the bottom and up the sides. Prick the base with a fork and blind-bake it for 10 minutes (with parchment paper and baking weights) at 175°C. Remove the weights and bake for another 5 minutes until the base is lightly golden. Let cool.
For the filling, mix the low-fat quark, full-fat quark, sugar, vanilla sugar, custard powder and lemon zest thoroughly in a large bowl.
Separate the eggs. Stir the yolks into the quark mixture one at a time. Whisk the egg whites with a pinch of salt until stiff and gently fold them into the quark base in three additions so the air remains.
Pour the filling onto the pre-baked base and smooth the top.
Bake the Käsekuchen for 60 to 70 minutes at 160°C. The cake is done when the edges are set but the centre still has a slight wobble. Turn the oven off, open the door slightly and let the cake cool in the oven for another 30 minutes. This helps prevent cracks.
Remove the cake from the oven and let it cool completely on a wire rack. Then chill it in the refrigerator for at least 2 hours (or overnight) for the best result. Dust with a thin layer of powdered sugar just before serving.

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A good cake pan with a non-stick coating really makes the difference here. You want that beautiful creamy quark layer to come to the table intact, not fall apart. Make sure the pan is well greased and let the cake cool completely before removing it. Patience with this recipe isn't just a virtue, it's a necessity.

Käsekuchen tastes even better the next day than straight from the oven. So feel free to make it a day ahead and store it covered in the fridge. Serve simply with powdered sugar, or with a dollop of lightly whipped cream and some fresh fruit. A weekday evening can easily turn into a memory to keep.