I love making authentic German cheesecake because it’s lighter, creamier, and less sweet than many other versions. This classic Käsekuchen has a soft, airy texture and a delicate flavor that feels comforting without being heavy. I enjoy serving it as a simple yet elegant dessert that always feels special.
Why You’ll Love This Recipe
I like this recipe because it stays true to traditional German baking. I appreciate that it’s not overly rich and lets the creamy filling shine. I also enjoy how well it pairs with coffee or tea, making it perfect for relaxed afternoons or family gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
quark or full-fat Greek yogurt
cream cheese
granulated sugar
eggs
vanilla extract
lemon zest
cornstarch
milk
butter
all-purpose flour
baking powder
salt
Directions
I start by preheating the oven to 350°F (175°C) and greasing a springform pan. For the base, I mix flour, baking powder, salt, butter, sugar, and a little milk until a soft dough forms. I press the dough evenly into the bottom of the pan.
For the filling, I mix the quark, cream cheese, and sugar until smooth. I add the eggs one at a time, mixing gently. I stir in the vanilla, lemon zest, cornstarch, and milk until everything is well combined and creamy.
I pour the filling over the crust and smooth the top. I bake the cheesecake for about 55 to 65 minutes, until the center is just set and slightly jiggly. I turn off the oven, crack the door open, and let the cake cool slowly to prevent cracking.
I let the cheesecake cool completely, then refrigerate it for a few hours before slicing.
Servings and timing
I usually get about 10 to 12 slices from this cheesecake.
Preparation time: about 25 minutes
Baking time: 55 to 65 minutes
Cooling and chilling time: about 3 hours
Total time: approximately 4½ hours
Variations
I sometimes add raisins to the filling for a traditional touch. I like using a hint of rum or rum extract for extra depth of flavor. For a crustless version, I skip the base and pour the filling directly into the pan.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 4 days. I prefer serving it chilled, but if I want it slightly warmer, I let slices sit at room temperature for about 20 minutes before serving.
FAQs
What makes German cheesecake different?
I find it lighter and less sweet because it traditionally uses quark instead of heavy cream.
Can I substitute quark?
I use full-fat Greek yogurt or a mix of ricotta and yogurt when quark isn’t available.
Does this cheesecake need a water bath?
I don’t use one, since the filling is lighter and bakes gently.
How do I prevent cracks?
I avoid overmixing and let the cheesecake cool slowly in the oven.
Can I freeze German cheesecake?
I freeze individual slices wrapped tightly and thaw them in the refrigerator overnight.
Conclusion
I keep coming back to this authentic German cheesecake because it’s simple, traditional, and beautifully balanced. I love how light and creamy it is, and how it delivers classic flavor without being too rich, making it a dessert I’m always happy to serve.
