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Käsekuchen: Old Fashioned German Cheesecake

Cheesecakes World
Lighter and Fluffy!
Course Dessert
Cuisine German, Germany


For the Crust

  • 250 g all-purpose flour
  • 125 g butter
  • 30 g sugar
  • 2 egg yolks
  • 2-3 tbsp water
  • pinch of salt

For the Filling

  • 750 g quark regular
  • 60 g melted butter unsalted
  • 125 g sugar
  • 9 g vanilla sugar
  • 4 egg yolks
  • 4 egg whites
  • 1 tbsp vanilla extract
  • 43 g vanilla pudding powder 1 package
  • 1 lemon zest and its juice
  • pinch of salt
  • Whipped cream and berries to garnish


Making the Crust

  • In a large bowl, combine flour, salt, sugar, and melted butter.
  • Add the egg yolks and the water to the mixture. Then knead with your hands until the dough gets smooth.
  • Wrap in plastic film and refrigerate for 1 hour.
  • Preheat the oven to 180 degrees Celsius
  • Grease a 10-inch springform pan with butter.
  • Get your dough, roll it out and press it into the springform pan bottom.
  • Bake for 10 minutes and make your filling in the meantime.


  • In a large mixing bowl, put the quark, sugar, egg yolks, lemon juice, zest, vanilla sugar, vanilla pudding powder, and salt. Mix until combined and then, add the melted butter at the end.
  • Beat the egg whites separately, until stiff peaks. This will take about 5-7 minutes.
  • Using a spatula, carefully fold your eggs whites foam into the quark mixture until fully incorporated. Be patient.
  • Pour this into your springform pan and bake for 50 minutes, until the top gets lighly browned.
  • Turn off the oven, leave the cheesecake inside, and the door open. Let it cool for 15 minutes.
  • Gently remove the cheesecake from the oven. Don't forget to run a knife around the edge before opening the pan.
  • Let it cool at room temperature. Once completely cool, refrigerate for 2 hours.
  • Garnish with whipped cream and berries before serving and enjoy!


  • Quark for ricotta or cottage cheese.
  • You can also make a graham cracker base.
  • If you can't find the pudding, try using pudding mix from Jell-O.
  • Also, add a little more vanilla extract in case you don't find the vanilla sugar.
Or... Make your own quark!
This extra recipe yields about 2 cups of quark. Try it out!
  • 2 quarts of buttermilk
  • 1 tbs of citric acid -or 2 tbsp of lemon juice-
  1. In a large saucepan, pour the buttermilk, monitor the temperature with a thermometer up to 120 degrees Fahrenheit. Then immediately remove from the heat.
  2. Add the citric acid or the lemon juice and stir. Mix well and set it aside for 20 minutes.
  3. With a cheesecloth or thin towel strain the cheese from the whey. Let it drain in the refrigerator for 2 to 12 hours. Keep checking thickness until desired texture.
Keyword German Cheesecake, german cheesecake recipe, Käsekuchen, Old Fashioned German Cheesecake, old fashioned german cheesecake recipes