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Home » World Recipe

Käsekuchen - German Cheesecake

September 10, 2015 by Sylvie Taylor 2 Comments

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Käsekuchen - German Cheesecake

Getting the recipe for this Käsekuchen - German Cheesecake  took me a month out of my mother. The mean streak of stubbornness from both my parents can lend to a sense of determination when seeking something out and this recipe was no different. Have you tried German Cheesecake before friends? I'd love to know your thoughts below!

baked german cheesecake

Käsekuchen

This German Cheesecake is the one I grew up with that includes the much beloved ingredient Quark or Quarg which is a very low fat cream cheese consumed in German . My mother made Käsekuchen on special occasions as it takes such a large amount of quark and that isn't something readily available in New Zealand. It would be such a rare feature that it is something special in our household, though it's incredibly simple to make so shouldn't be left to just special occasions.

The origin of Käsekuchen isn't clear, though apparently it has been around since Roman times, but it 'wasn't until the 17th century that the Käsekuchen began to grown in popularity in Germany.' It can readily be found in any backarei you step foot in throughout the country meaning it is a popular cake.

Why you'll love this

Light and creamy filling

The main ingredient, quark is an incredibly lean cream cheese in Germany frequently used as a cream cheese, though it's healthier and make this a much lighter cheesecake than the traditional New York version most have tried.

Lemon flavor

The flavor throughout makes this a really zesty and fresh cake that will impress with that dark top most closely resembling a basque cheesecake.

It's crustless baby

No need for a crust here! Making this super simple and unfussy to prepare.

No water bath needed

If a New York Cheesecake seems too difficult then this would be a much easier place to start.

How to prepare Käsekuchen - German Cheesecake

  • Prepare your tin: Greaseproof the interior of your cake tin and lightly sprinkle polenta over the entire base.
  • Cream the butta: Cream the butter and sugar until pale and fluffy.
  • Add the egg yolks individually: Beat the egg yolks each into the fluffy butter mixture.
  • Add the quark and dry ingredients: Once again we beat all these ingredients in until nice and smooth.
  • Beat the egg whites: We want these babies stiff.
  • Fold, fold and fold: Fold the creamy quark mixture into the stiff egg whites.
  • Bake: Spoon into your prepared cake tin and smooth out evely. Bake until really golden.
  • Allow to cool: The cheesecake is best once it has been allowed to cool.
  • Serve: Slice, serve and enjoy.

Tips for the best Käsekuchen - German Cheesecake

Separating your eggs: Due to the the egg yolks needing to be added individually, the task of separating is best left to doing as you add the egg yolks to the batter otherwise you would need individual ramekins to keep the egg yolks separate ahead of time.

Polenta sub: If you don't have polenta or cornmeal on hand you could sub in course semolina for the base of the cheesecake.

Keeping the cake: This is best served within 2 days of making and is best kept covered in the fridge where it will keep for up to 5 days.

More German recipes you'll love

Apfelstrudel - Apple Strudel

Versunkener Apfelkuchen - German Apple Cake

German Pancakes

kasekuchen recipe

How to make:

Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.

Place the butter and ¾ cup of the sugar in a bowl and beat until creamy.

Add in one egg yolk and beat until combined, repeat with the remaining egg yolks until completely incorporated and smooth.

Add the quark, semolina, juice, rind, cornflour and baking powder and mix until combined and smooth.

In a separate bowl, beat the egg whites and remaining sugar until stiff.

Fold in the creamy quark mixture into the egg whites until smooth.

Pour into the baking tin and bake for an hour or until no longer jiggly in the center.

Allow to cool in the oven for 10 minutes before removing.

Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.

Slice and serve.

kasekuchen recipe

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Käsekuchen - German Cheesecake

German Cheesecake

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 10 1x
  • Category: Cakes
  • Cuisine: German food
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Description

A lot of quark and a touch of lemon make this cheesecake unlike most baked cheesecakes you would have likely tried before with it's super light texture thanks to that low fat cream cheese.


Ingredients

Scale

30 grams / 2 tablespoons polenta
125 grams / 4.4 ounces butter
280 grams / 1 ¼ cups superfine/caster sugar
5 eggs, room temperature and separated
1 kilo / 2.2 pounds quark, room temperature
110 grams / ⅔ cup semolina
2 lemons, juiced and zest finely cut
8 grams / 1 tablespoon cornflour
4 grams / 1 teaspoon baking powder


Instructions

  1. Greaseproof a springform tin and sprinkle the polenta evenly over the base of the baking tin. Preheat the oven to 200ºC/390F.
  2. Place the butter and ¾ cup of the sugar in a bowl and beat until creamy.
  3. Add in one egg yolk and beat until combined, repeat with the remaining egg yolks until completely incorporated and smooth.
  4. Add the quark, semolina, juice, zest, cornflour and baking powder and mix until combined and smooth.
  5. In a separate bowl, beat the egg whites and remaining sugar until stiff.
  6. Fold in the creamy quark mixture into the egg whites until smooth.
  7. Pour into the baking tin and bake for an hour or until no longer jiggly in the center.
  8. Allow to cool in the oven for 10 minutes before removing.
  9. Place on a cooling tray and remove the tin carefully. Allow to cool fully before serving.
  10. Slice and serve.

Notes

Separating your eggs: Due to the the egg yolks needing to be added individually, the task of separating is best left to doing as you add the egg yolks to the batter otherwise you would need individual ramekins to keep the egg yolks separate ahead of time.

Polenta sub: If you don't have polenta or cornmeal on hand you could sub in course semolina for the base of the cheesecake.

Keeping the cake: This is best served within 2 days of making and is best kept covered in the fridge where it will keep for up to 5 days.

Adapted from My Mother


Nutrition

  • Calories: 331 calories per serve

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Reader Interactions

Comments

  1. Becky @ Flaky Bakers

    September 19, 2019 at 1:24 pm

    Such a gorgeous cheesecake!  If you have access to Amazon Prime, the show Patriot should fit your tv viewing desires. 

    Reply
    • Sylvie

      September 19, 2019 at 3:50 pm

      Thanks so much for stopping by. I do...so will have to check it out. Thanks kindly for the recommendation

      Reply

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