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Easy Authentic German Cheesecake (Käsekuchen)

Carissa Erzen
Light and fluffy German cheesecake called Käsekuchen is flavored with lemon and vanilla for the perfect dessert. Baked without a water bath, this easy cheesecake is made with quark or ricotta and whipped egg whites for the fluffiest cheesecake you've ever dreamed of!
5 from 3 votes
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Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Chill Time 6 hours
Total Time 8 hours 35 minutes
Course Dessert
Cuisine German
Servings 16 slices
Calories 220 kcal

Ingredients
  

Pastry Crust

  • 8 Tablespoons unsalted butter softened to room temperature (1 stick; ½ cup)
  • 2 Tablespoons vanilla sugar or substitute granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1½ cups all purpose flour

German Cheesecake

  • 26 ounces quark (3¼ cups) or substitute ricotta
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup cornstarch
  • 2 Tablespoons lemon juice freshly squeezed (from one large lemon)
  • 2 teaspoons lemon zest (from one large lemon)
  • 4 large eggs separated
  • 12 ounces plain Greek yogurt (1½ cups)

Instructions
 

Make the Crust

  • Preheat the oven to 350°F. Grease a 9-inch springform pan.
  • In a large mixing bowl with an electric hand whisk or in the bowl of a stand mixer with a paddle attachment, beat the softened stick of butter until it’s pale smooth and creamy, after 2 to 3 minutes.
  • Add the vanilla sugar (or granulated sugar plus 1 teaspoon vanilla extract), baking powder, and salt. Beat again until it’s smooth and fluffy, after 1 minute.
  • Add the egg and beat again until it’s incorporated, after 1 minute.
  • Add the flour mix on a low speed until it forms a crumbly mixture, after 1 minute.
  • Press the dough in an even layer in your greased springform pan. Poke the dough a dozen times with a fork.
  • Bake for 20 to 25 minutes, until it’s golden on top. Set aside to cool.
    Reduce the oven temperature to 325°F.

Make the Cheesecake

  • In a large mixing bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the quark, cornstarch, granulated sugar, vanilla extract, lemon juice, and lemon zest until it’s creamy, after 2 to 3 minutes on low speed.
  • Add just the egg yolks, one at a time, mixing thoroughly after each addition.
    Give the sides and bottom of your mixing bowl a few scrapes with a silicone spatula to ensure everything is well mixed.
  • Add the Greek yogurt and mix again until it’s well combined. Set aside.
  • In a separate mixing bowl, whisk the egg whites until they form stiff peaks (after about 8 to 10 minutes).
  • Gently gold the whipped egg whites into the quark mixture.
  • Spread the cheesecake mixture into the springform pan.
  • Bake for 70 minutes, then begin checking the cheesecake to see if it's done. Give the pan a gentle jiggle. The cheesecake is done once only the middle is jiggly, and the outer edge is set and doesn't move. If it's still too jiggly, bake for another 10 minutes and check it again.
  • Once the cheesecake is done baking, turn off the oven and place a wooden spoon in the oven door to keep it open just a little so the cheesecake can start cooling slowly in the oven for 1 hour.
    Remove the cheesecake from the oven and let it continue to cool to room temperature in the pan for at least another hour or two.
    Loosely cover the top of the pan with aluminum foil and chill in the fridge to fully set it for at least 8 hours, or overnight.
  • Run a knife around the edge of the springform pan to loosen it. Release the sides of the pan. Slice and enjoy!!

Notes

  • Use a springform pan to get the cheesecake out of the pan more easily, since this type of pan releases the sides from the bottom.
  • Make sure all your ingredients for the cheesecake are at room temperature. Set out the quark, eggs, and Greek yogurt at least 20 minutes ahead of time to warm up. This helps them whip up creamy and smooth.
  • Egg whites whip up better when they're cold, so once you separate your eggs, put the egg whites in a bowl in the fridge for at least 15 minutes.
  • Regularly scrape the sides and bottom of your mixing bowl with a large spoon or silicone spatula to ensure everything gets mixed evenly.
  • Your cheesecake will be a little jiggly in the center when it comes out of the oven, but it firms as it cools.
  • Store in the fridge for up to 7 days or in the freezer for up to 6 months. 

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 124mgPotassium: 67mgFiber: 0.4gSugar: 17gVitamin A: 251IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword German cheesecake, Käsekuchen
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