German Cheesecake (Käsekuchen)

German cheesecake (Käsekuchen) may be a little understated at first, but once you try it, you will immediately understand why it’s such a classic. It’s lighter than American cheesecake, less sweet, and literally melts in your mouth a bit.

If you’ve only ever had dense New York-style cheesecake or Eggnog Cheesecake, this German Käsekuchen is a lovely change of pace. I especially love serving it with fresh berries or a cup of coffee in the afternoon.

Try This Authentic German Cheesecake

I still remember the first time I tried Käsekuchen cake. I expected this Käsekuchen recipe to be something rich and heavy, but to my surprise, it was rather light and creamy.

Jump to:

• Try This Authentic German Cheesecake
• Video Instructions
• Why You’ll Love It
• Ingredients
• How to Make German-style Cheesecake
• Recipe Tips
• What Can You Serve With This?
• FAQs
• Recipe

Video Instructions

Why You’ll Love It

• Light and creamy: I love how this cheesecake is still a bit rich yet much lighter than the American version.
• Perfect Texture: It has a smooth, airy, and delicate texture with a yummy pastry crust underneath.
• Authentic flavor: The combination of quark, vanilla, and lemon is the reason it has that classic German bakery taste.
• Elegant but simple: The method is very straightforward once you start to do it in sections.

Ingredients

• Quark: This is the traditional ingredient and gives Käsekuchen the light texture you need. If I can’t find it, ricotta also does the trick pretty well.
• Egg whites: Whipping the egg whites separately is what makes the filling so airy. It’s an extra step, but absolutely worth it.
• Heavy cream: Adds the richness without making the filling dense.
• Butter pastry crust: I love the slightly crumbly crust as it is more delicate than a graham cracker base.

How to Make German-style Cheesecake

1. In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and 1 - 2 tablespoon cold water, mixing until a soft dough forms. 

2. Press the dough evenly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan. Refrigerate while preparing the filling.

3. In a large mixing bowl, whisk quark, sugar, vanilla extract, lemon zest, lemon juice, cornstarch, and salt until smooth. Add egg yolks and heavy cream. Mix the quark mixture until fully combined.

4. In a clean, medium bowl, beat the egg whites until soft peaks form (you do not want stiff peaks for this).

5. Gently fold the whipped egg whites into the cheesecake mixture. This step is what gives Käsekuchen its light texture.

6. Preheat the oven to 350°F (175°C). Pour the batter filling into the prepared crust and smooth the top with the back of a teaspoon or spatula. Bake for 50 - 55 minutes until the center is mostly set but slightly jiggly.

7. Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes. Then remove and let it cool completely before letting it chill in the refrigerator.

Recipe Tips

• I always fold the egg whites in gently so I don’t lose all that air. 
• Don’t worry if the center still has a slight wobble when you remove it from the oven—it will continue setting as it cools.
• Letting it cool slowly in the oven really does help prevent cracks and keeps the top looking smooth.

Try this Zesty Lemon Pistachio Cake with Frosting for a bright, flavorful treat.

What Can You Serve With This?

• Fresh fruit or berries
• Whipped cream
• Coffee
• Tea
• Fruit compote

You might also enjoy this Rich And Creamy Chocolate Basque Cheesecake for a smooth, indulgent dessert.

Recipe