German Cheesecake (Without Quark)
A traditional German cheesecake, known as Käsekuchen, is typically baked and often made with quark or vanilla pudding powder. The from-scratch filling for this cheesecake is made with cream and Greek yogurt instead without compromising on the classic creamy Käsekuchen taste and texture.
I worked in a bakery café for 3 years during my studies in southern Germany and this baked cheesecake was one of my favorites. Living in New Zealand where quark is hard to come by, I trialed many versions of this recipe to match the creaminess and taste of a classic Käsekuchen.
The combination of heavy cream and Greek yogurt gives this baked cheesecake the creaminess and slightly tangy flavor without the need for quark or German sour cream called Schmand. I hope you’ll give this recipe a go and love it as much as I do!
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German Cheesecake
This traditional German cheesecake is made with cream and Greek yogurt instead of quark while still offering the taste of a classic Käsekuchen.
Ingredients
Shortcrust
- 1/2 cup butter softened, unsalted
- 1/4 cup granulated sugar
- 1 egg room-temperature
- 1 1/2 cups all-purpose flour
- 1 pinch salt
Cheesecake filling
- 3 eggs room-temperature
- 400 ml heavy cream
- 500 g Greek yogurt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/3 cup sugar
- 1/3 cup cornstarch sifted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform with butter (inner circle) and add a sheet of parchment paper to the bottom of the cake tin.
- To make the shortcrust, in a medium bowl mix the 1/2 cup butter and 1/4 cup granulated sugar for 2-3 minutes until it becomes pale and creamy. Add 1 egg and continue mixing for another minute.1/2 cup butter, 1/4 cup granulated sugar, 1 egg
- Slowly add 1 1/2 cups all-purpose flour and 1 pinch salt to the batter and combine everything until you have a soft dough ball. Shape it into a disc, wrap it in plastic wrap, and place it in the fridge.1 1/2 cups all-purpose flour, 1 pinch salt
- While the dough is chilling down, you can prepare the cheesecake filling. In a large mixing bowl, whisk 3 eggs for 1 minute. Mix in 400 ml heavy cream, 1 tsp vanilla extract, 1 tsp lemon zest, and 500 g Greek yogurt until the batter is smooth.3 eggs, 400 ml heavy cream, 500 g Greek yogurt, 1 tsp vanilla extract, 1 tsp lemon zest
- Add 1/3 cup sugar and 1/3 cup cornstarch and combine everything until you have a lump-free batter.1/3 cup sugar, 1/3 cup cornstarch
- To assemble the cheesecake, add the dough disc to the cake tin and gently press the mixture evenly onto the bottom and sides of the prepared pan. You need a fair bit of the dough at the outer edge for it to be pulled up on the sides.
- Pour the filling onto the crust and spread it evenly. Bake it in the preheated oven for 40-45 minutes. The cheesecake won't be set and is very wobbly in the middle. Simply switch off the oven and leave the cake in there for 10 minutes.
- Remove the cake from the oven – it will still be wobbly in the middle. Let it fully cool down at room temperature for 2 hours and transfer it to the fridge for another 2 hours to fully set. Make sure you're covering the cake with a tea towel or plastic wrap if stored in the fridge. The cake will set as it fully cools down. Cut it with a sharp knife and enjoy!
Notes
Don’t over bake it: The cake will look undercooked and jiggle when it finishes baking but don’t worry, it will set as it cools down. Don’t overbake it, trust the process!
Chill it thoroughly: Let the cheesecake cool to room temperature for 2 hours, then chill it in the refrigerator for at least another hour before serving. This will help the cake to set properly and achieve the creamy, silky texture that is characteristic of baked cheesecake.
Storage: Leftover cheesecake can be stored in an airtight container in the fridge for up to 3 days. Baked cheesecake can also be frozen in a freezer-proof container for up to a month. Let it thaw in the refrigerator before serving.
Nutrition
Calories: 337kcalCarbohydrates: 28gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 115mgSodium: 110mgPotassium: 131mgFiber: 0.5gSugar: 12gVitamin A: 811IUVitamin C: 0.4mgCalcium: 82mgIron: 1mg
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Ingredients and substitutions
- Cream – Heavy cream cream helps the filling set and gives this cheesecake its signature creamy taste and texture.
- Greek yogurt – Thick full-fat plain Greek yogurt works best for this recipe. I make yogurt in the Instant Pot and strain it well. If the whey is separating too much strain it for about 30 minutes in a cheesecloth to remove the extra moisture.
- Eggs – Make sure the eggs have been left at room temperature for about 30 minutes before using them in this recipe.
- Cornstarch – The starch helps the filling to set. You can substitute it with bread flour if needed.
- Vanilla – Vanilla extract, or essence work well for this recipe, or try my homemade vanilla syrup recipe.
- Lemon – Lemon zest adds some freshness to the filling that works well with the tangy yogurt flavors.
- Butter – I use unsalted butter for this recipe. If you’re using salted butter, simply omit the salt in the recipe.
3 easy cheesecake toppings
- Fresh fruit: Fresh raspberries, macerated blueberries, or any other berries can be arranged on top of the cake or served alongside.
- Fruit sauce: A homemade or store-bought fruit sauce, such as a strawberry sauce works well drizzle over each slice.
- Whipped cream: A dollop of German schlag or brown sugar cream can be added on top of the cheesecake for extra creaminess.
