How to make German Cheeseckae
| |

How to Make German Cheesecake

I love sharing an old family recipe for German cheesecake that is so easy to make. You will love its fresh and light taste.

I love sharing old family recipes!

Especially when it’s an old family recipe for German cheesecake.

If you haven’t had it before you’ll be surprised how light and fresh it tastes.

YouTube player

This post contains affiliate links, which means I make a small commission at no extra cost to you.

What is German cheesecake?

You might also ask ‘how is it different from American cheesecake?’

While American cheesecake is traditionally made with cream cheese, German cheesecake is made with quark. Quark is a soft fresh cheese, similar to ricotta or cottage cheese.

Quark can be hard to find in this country which is why I make my own. It is very easy to make!

Other than that the ingredients are very similar to ingredients in American cheesecake.

This recipe makes a crust-less cheesecake – the way we have always made it – but you can always add your favorite crust!

German cheesecake
Käsekuchen

The ingredients:

  • Eggs: The recipe calls for 4-6 eggs. I would use 6 if they’re small and 4 if they are really big. But I think you could use 6 big eggs without any problems, especially since we will beat the egg whites stiff.
  • Oil: You will need oil for this recipe. I prefer using avocado oil since it has a very neutral taste and is non-inflammatory. However, you can use any oil you have in your kitchen. I do not recommend strong-tasting oils such as olive oil, though!
  • Sugar: I am using regular organic cane sugar for this recipe. I have considered using coconut palm sugar but it would have made the cheesecake much darker and browner (and not so good-looking in photos …). You can certainly play with your sweetener here.
  • Lemon: In this recipe, I use both the juice and the zest. I highly recommend using organic lemons – or lemons from your backyard if you happen to grow them.
  • Vanilla sugar: The original recipe calls for vanilla sugar. If you don’t have it, check out my tutorial on how to make your own. Another very easy recipe! You can substitute vanilla extract for vanilla sugar. If you do, use only 1 ½ tsp of vanilla extract versus the 3 tsp of vanilla sugar.
  • Potato starch: Potato starch is my preferred starch to use. However, you can use corn starch but you won’t need as much. I use 4 heaping tablespoons of potato starch – or 3 regular tablespoons of corn starch.
  • Baking powder: Very simple and straightforward baking powder.
  • Quark: Quark is the quintessential ingredient in German cheesecake. Again, you can very easily make your own. If you cannot find it or make it at all, you might try non-fat Greek yogurt but I recommend draining it through a cheesecloth. That way it will be more similar to quark. I have also thought about using cottage cheese. The biggest challenge with that is that most if not all cottage cheeses contain a lot of salt. Therefore, I do not recommend store-bought cottage cheese.
German Quark

How to make German cheesecake:

  1. Preheat the oven to 350˚F
  2. Gather all your ingredients
  3. Separate the eggs, keep the egg whites separately and add the egg yolks to a large mixing bowl.
  4. Add the oil, sugar, lemon zest and lemon juice, vanilla sugar, potato starch, baking powder, and quark to the same bowl.
  5. Using a handheld mixer (or your KitchenAid) beat the egg whites very stiff.
  6. Mix the ingredients in the large bowl until well incorporated.
  7. Gently fold the egg whites into the cheesecake batter.
  8. Line a 10″ springform pan with parchment paper. Using a brush, oil the sides of the springform pan.
  9. Pour the entire cheesecake batter into the oiled and lined springform pan. You can shake it gently so it flattens out.
  10. Bake the cheesecake for 90 mins until gold-brown and until an inserted knife comes out clean.
  11. Let cool. While you can enjoy this cheesecake immediately, I highly recommend letting it sit in the refrigerator overnight.
German Cheesecake

German Cheesecake

This is a classic German cheesecake with a light and fresh taste.
Print Recipe
Prep Time:10 mins
Cook Time:1 hr

Ingredients

  • 4-6 whole eggs
  • ½ cup oil I prefer avocado oil
  • 1 ½ cups sugar
  • 1 whole lemon (juice and zest) choose organic if you can
  • 3 tsp vanilla sugar or 1 ½ tsp vanilla extract
  • 4 heaping TBSP potato starch or 3 TBSP corn starch
  • 1 tsp baking powder
  • 4 cups quark click here how to make your own: https://www.ourgabledhome.com/how-to-make-german-quark/

Instructions

  • Preheat the oven to 350˚F.
  • Gather all you ingredients.
  • Separate the eggs, keeping the eggs whites separate and adding the egg yolks to a large mixing bowl.
  • Add the oil, sugar, lemon zest and lemon juice, vanilla sugar, potato starch, baking powder, and quark to the same bowl.
  • Using a handheld mixer (or your KitchenAid) beat the egg whites very stiff.
  • Mix the ingredients in the large bowl until well incorporated.
  • Gently fold the eggs whites into the cheesecake batter.
  • Line a 10" springform pan with parchment paper. Using a brush, oil the sides of the springform pan.
  • Pour the entire cheesecake batter into the oiled and lined springform pan. You can shake it gently so it flattens out.
  • Bake the cheesecake for 90 mins until gold-brown and until an inserted knife comes out clean.
  • Let cool. While you can enjoy this cheesecake immediately, I highly recommend letting it sit in the refrigerator overnight for a better flavor and consistency.
    How to make German Cheesecake

Video

Course: Dessert
Cuisine: German
Keyword: cheesecake
Servings: 12 servings
Calories: 360kcal
Author: Our Gabled Home

Shop this post:

10″ springform pan: https://amzn.to/3qLSf1u

Parchment paper: https://amzn.to/2NnEwPV

Measuring cups and spoons: https://amzn.to/324K9aD

Handheld mixer: https://amzn.to/3c5J4ET

Lemon zester: https://amzn.to/39fEVfT

Citrus juicer: https://amzn.to/3sTouh7

slice of cheesecake

Let me know how you like this cheesecake. You can also post all your questions and comments below!

Pin For Later:

How to make German Cheesecake

Similar Posts

9 Comments

  1. I make homemade buttermilk cheese that calls for gently heating heating the buttermilk on top of the stove until the curd begins to solidify and separate from the whey. Would that cheese be suitable for for using in the cheesecake recipe?
    I also make a type of American Neufchatel, which is just homade buttermilk left at room temperature to fully ripen until it coagulates into a solid mass, and then drained for several hours.
    Would either of those cheeses be suitable for for using in the cheesecake recipe?

  2. Cheesecake is my favorite too! This recipe looks so fluffy and decadent – it’s making me wish I had some right now! Can’t wait to give this a try.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating