Short answer: German cheesecake, called Käsekuchen, is baked with quark instead of cream cheese. It is lighter, fluffier and a little tangy. A simple version needs about 500 g quark, 3 eggs, sugar, butter, vanilla pudding powder and lemon zest, baked at 175°C (350°F) for about 50 to 60 minutes.
How is it different from American cheesecake?
- Quark, not cream cheese. This gives a lighter, airier texture and a fresh, slightly sour taste.
- Less rich. It usually has less fat and is not as heavy as a New York-style cake.
- Often no crust. Many home versions skip the base. You will also see versions with a shortcrust pastry base.
- No water bath. Many recipes do not need one.
New to quark? Read what is quark cheese first.
Simple Käsekuchen without a crust
Recipes vary a lot between families and cookbooks. This version follows the common amounts used in many German recipes, so treat it as a starting point.
Ingredients (one 24 to 26 cm springform tin)
- 500 g quark (low-fat or medium-fat)
- 85 to 100 g soft butter
- 150 g sugar
- 1 sachet vanilla sugar (about 8 g), or 1 teaspoon vanilla extract
- 1 packet vanilla pudding powder (about 35 g). This is the dry mix for making pudding, which helps the cake set.
- 3 eggs, separated
- Zest of 1 lemon
- Optional: about 150 ml cream for a richer cake
- Butter and a little flour or semolina for the tin
Steps
- Heat the oven to 175°C (350°F), or 150°C if you use a fan oven. Grease the tin and dust it with flour or semolina.
- Beat the egg whites until they hold soft peaks, and set them aside.
- Mix the filling. In a large bowl, beat the soft butter, sugar and vanilla sugar. Add the egg yolks, quark, pudding powder and lemon zest, and mix until smooth. If you use cream, whip it to soft peaks first.
- Fold gently. Fold the egg whites (and whipped cream, if using) into the quark mixture with a spatula, so it stays light.
- Pour and bake. Pour into the tin and bake for about 50 to 60 minutes. If the top gets too brown, cover loosely with foil for the last 15 minutes. The centre should be just set, with a slight wobble.
- Cool slowly. Let it cool in the tin on the counter, then chill for a few hours before slicing.
Tips for a better cake
- Use room-temperature ingredients. The batter mixes more smoothly.
- Drain very wet quark. If your quark looks watery, leave it in a sieve for a short time.
- Do not overbake. Overbaking and cooling too fast are two common reasons for cracks.
- Use real quark if you can. If you cannot find it, see the best quark substitutes. A mix of cream cheese and thick yogurt is the usual backup, but the texture will be different.
- Keep ingredients cold in the fridge after baking. It keeps for about 3 to 4 days.
Fun variations
- With a pastry base: add a shortcrust base for more crunch.
- With fruit: add apricots, mandarin segments or a rhubarb topping.
- Sheet-pan version: some families bake it as a thin “Blechkuchen” on a baking tray.
Quick FAQ
Can I use low-fat quark?
Yes. Many recipes use low-fat quark. Richer quark gives a creamier result.
Why did my cheesecake crack?
Fast cooling or too much baking time are the usual reasons. Let it cool slowly.
Is Käsekuchen the same as Quarkkuchen?
People often use both names for the same kind of cake.
Oven temperatures and times differ, so check your cake while it bakes. This page is general information. More ideas: quark recipes and how to make quark at home. Back to the food section