Baking

German Quark Cheesecake (Käsekuchen) with Fruit

A traditional German baked cheesecake featuring a delicate crumb crust and a creamy, tangy quark filling, often topped or mixed with fruit.

German Quark Cheesecake (Käsekuchen) with Fruit

Instructions

  1. Melt the butter and set it aside to cool down completely.
  2. In a large bowl, combine the flour, 1 cup granulated sugar, vanilla extract, a pinch of salt, and baking powder. Whisk to combine.
  3. Add the cooled melted butter and the first egg (for the dough) to the dry ingredients. Mix with your hands or a stand mixer with a paddle attachment on low speed until a crumbly dough forms. Do not overmix.
  4. Press about 2/3 of the dough mixture into the bottom of a greased 9-inch (23 cm) springform pan, pressing it firmly and evenly to form the crust. If desired, press some dough up the sides to form a small rim. Refrigerate the pan with the crust while preparing the filling. Keep the remaining 1/3 of the dough for the crumble topping.
  5. Preheat your oven to 350°F (175°C).
  6. In a separate large bowl, combine the quark (or strained Greek yogurt), vanilla pudding mix powder, ¾ cup granulated sugar, the second egg (for the filling), and lemon juice. Beat with an electric mixer until the mixture is smooth and creamy, ensuring no lumps from the pudding mix remain.
  7. If incorporating the fruit into the filling, gently fold in the drained (or thawed and drained) fruit into the cheese cream mixture. Alternatively, you can layer the fruit over the prepared crust before adding the cheese cream.
  8. Pour the cheese cream filling over the prepared crust in the springform pan.
  9. Crumble the remaining 1/3 of the dough mixture evenly over the top of the cheese filling.
  10. Bake for 60-75 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. The baking time may vary based on your oven and the exact moisture content of the fruit.
  11. Once baked, turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for at least 1 hour. This slow cooling helps prevent cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  13. Once completely cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before removing from the springform pan and serving. This allows the filling to fully set.

This classic German Quark Cheesecake, known as Käsekuchen, is a beloved staple in German households. It offers a delightful contrast between a buttery, crumbly shortcrust base and a light, refreshingly tangy cheese filling. While authentic recipes use quark, readily available full-fat Greek yogurt can create a similarly luscious texture, making this comforting dessert accessible to everyone.