German Cheesecake
This is a classic German cheesecake with a light and fresh taste.
Servings: 12 servings
Calories: 360kcal
Ingredients
- 4-6 whole eggs
- ½ cup 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 TBSP corn starch
- 1 tsp baking powder
- 4 cups 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, corn 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.
Notes
- if you can't find quark you can make your own: https://www.ourgabledhome.com/how-to-make-german-quark/
- the original German recipe calls for vanilla pudding mix which you can often find online or in the international section at your grocery store (if you use, omit cornstarch)
Video
Nutrition
Calories: 360kcal
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