Käsekuchen: Germany’s Classic Cheesecake

There’s something special about a slice of Käsekuchen. It’s not as heavy, nor as sweet—it’s delicate, creamy and just a little tangy, with a lightness that keeps you coming back for more. This German classic has been a staple of family gatherings, cozy cafés and Sunday afternoons for generations. And the secret to its magic? A soft, fresh cheese that gives Käsekuchen its signature texture.

A Cheesecake with History

Cheesecake has been around for centuries, dating all the way back to ancient times, but in Germany, Käsekuchen has its own unique story. Unlike the dense, cream cheese-based cheesecake popular in the U.S., the German version relies on Quark, a fresh dairy cheese that’s been a part of European kitchens for hundreds of years.

Traditionally, Käsekuchen is made with a buttery shortcrust pastry, giving it a lovely contrast between the crisp, crumbly base and the smooth, custardy filling. It’s baked until golden, then cooled slowly to prevent cracks. Some families add raisins (a classic touch), while others prefer a hint of lemon or even a fruit topping like apricots or cherries. No matter the variation, Käsekuchen is always best served with a steaming cup of coffee—because in Germany, cake and coffee go hand in hand.

Here is The Perfect Käsekuchen Recipe:

Ingredients

For the crust:

• 200g (1 ⅔ cups) all-purpose flour
• 100g (7 tbsp) cold butter, cubed
• 50g (¼ cup) sugar
• 1 egg
• ½ tsp baking powder
• Pinch of salt

For the filling:

• 500g (2 cups) Quark (or a mix of Greek yogurt and ricotta)
• 200g (1 cup) sugar
• 3 eggs
• 200ml (¾ cup) heavy cream
• 1 packet vanilla pudding mix (or 40g cornstarch + 1 tsp vanilla extract)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice

 Let’s see How we can Make It:

1. Make the Crust

Make the Crust

Start by mixing the flour, butter, sugar, egg, baking powder and salt in a bowl. Use your hands or a pastry cutter to work the butter into the flour until the dough comes together. Shape it into a ball, wrap it in plastic and let it chill in the fridge for 30 minutes.

2. Prepare the Pan

Preheat your oven to 175°C (350°F). Grease a springform pan (about 26 cm / 10 inches). Roll out the chilled dough and press it into the pan, making sure to cover the bottom and about 2 inches up the sides.

3. Make the Filling

In a large bowl, whisk together the Quark, sugar, eggs, heavy cream, pudding mix (or cornstarch), vanilla, lemon zest and lemon juice. Stir until smooth and creamy—this is the heart of your cheesecake!

4. Assemble & Bake

Pour the filling over the crust, smoothing the top. Place it in the oven and bake for 50–60 minutes, until the top is golden and the center looks just set.

5. Cool & Serve

Turn off the oven and let the cheesecake cool inside with the door slightly open—this helps prevent cracks. Once cooled to room temperature, transfer it to the fridge and let it chill for at least 4 hours (overnight is even better). Just before serving, dust with a little powdered sugar, slice and enjoy!

Tips for the Best Käsekuchen

✔ Quark is the star – If you can find Quark, use it! If not, a blend of Greek yogurt and ricotta gives a similar effect.
✔ Slow cooling is key – Letting the cheesecake cool gradually in the oven helps prevent cracks.
✔ Customize it – Add a handful of raisins, a swirl of fruit compote, or a layer of apricot glaze on top.
✔ Enjoy it right – Käsekuchen tastes best when chilled, served with a good cup of coffee.

Thank You!

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