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    Cakes

    Home > Recipes > Desserts > Cakes > German Cheesecake

    German Cheesecake

    By Maike | Published: March 24, 2020 | Modified: December 1, 2022

    This post may contain affiliate links. Please read my disclosure policy.

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    This traditional homemade German Cheesecake is made with a deliciously rich and creamy filling and baked to perfection in a buttery pastry crust. #cheerfulcook #germancheesecake #cheesecakerecipe #homemade #dessert #recipe #käsekuchen #withoutquark ♡ cheerfulcook.com via @cheerfulcookThis traditional homemade German Cheesecake is made with a deliciously rich and creamy filling and baked to perfection in a buttery pastry crust. #cheerfulcook #germancheesecake #cheesecakerecipe #homemade #dessert #recipe #käsekuchen #withoutquark ♡ cheerfulcook.com via @cheerfulcook

    Our traditional German Cheesecake (Käsekuchen) has a crunchy crust and a rich, creamy filling that is full of sweet and tangy flavors and has a melt-in-your-mouth texture.

    Closeup of a slice of German cheesecake topped with fresh raspberries.

    This recipe is a perfect example of how a few simple ingredients combined with a bit of time can take your baking to the next level.

    Similar to the Cherry Crumb Cake (German: Kirschstreusel), this German recipe calls for basic ingredients like eggs, flour, butter, and sugar.

    But wait, no cream cheese? That's right. Unlike American cheesecakes, this German cheesecake doesn't use any cream cheese. In Germany, we'd use an ingredient called quark. Sadly, this is an ingredient that's very hard to find in the US, but I have a simple solution that will guarantee the same taste you'd find in a German cheesecake. 

    So, come along as I show you how to make this German delicacy in your own kitchen.

    Table of Contents show
    1 Why This Recipe Works
    2 Ingredients
    3 But don't I need Quark?
    4 Quark Substitutes
    5 Tools
    6 How To Make A German Cheesecake
    7 Storage
    8 Two Classic Types of Käsekuchen
    9 How to pronounce Käsekuchen
    10 More Delicious German Desserts
    11 German Cheesecake

    Why This Recipe Works

    TRADITIONAL - This is a traditional, slightly modified for the American market with easy-to-find ingredients. 

    TASTE AND TEXTURE - The crust has a buttery sweet flavor, and the filling is rich and creamy with sweet and tangy notes. 

    MAKE AHEAD - You can easily make the cheesecake a day in advance. 

    Ingredients

    Please check the recipe card below for a detailed, printable ingredient list.

    Ingredients needed to make the crust and filling for the German Cheesecake.

    BUTTER - This is a classic German recipe, and that means we'll need butter. And quite a bit. All of the butter should be unsalted butter. For the shortcrust pastry, you need softened, room temperature butter. I recommend removing four sticks of butter from the fridge about an hour before you start baking.

    EGGS - You'll need a total of seven eggs. However, you will only need the egg yolk for the crust. You can use the spare egg white for an omelet or save it for another dish. The remaining six eggs are for the filling. And you'll need to separate the egg yolks from the egg whites. 

    VANILLA - You'll need vanilla extract for both the filling and the crust. In Germany, we'd use vanilla sugar, but unlike in my Vanillakipferl Cookie recipe, you don't need to make an extra trip to buy

    SUGAR - For the crust, I prefer confectioner's sugar (powdered sugar) which I quickly sift through a small sieve. For the filling, I prefer granulated sugar. 

    FLOUR - You'll need all-purpose flour for both the crust and the filling. 

    LEMON - One large lemon is perfect. I like to go with an organic lemon simply because we're going to use not just lemon juice but also lemon zest. But that's obviously optional. Conventional or organic, make sure you wash the lemon thoroughly before zesting. 

    BAKING POWDER - Will give our cheesecake filling a nice rise. 

    CORN STARCH - This helps to stabilize the filling. 

    SALT - I add about one-quarter of a teaspoon to the crust as well as the filling. 

    GREEK YOGURT - This is a key ingredient. Make sure to use 0% fat Greek Yogurt. I've linked to the brand I like best. I have a whole section further in the blog post where I go into more detail explaining why this is the best quark alternative.

    But don't I need Quark? 

    So, let's address the elephant in the room. Some readers have pointed out that this recipe isn't a traditional German cheesecake because I am not using quark. 

    Yes, quark is an essential ingredient in German cheesecakes. That's true. It's an ingredient that's incredibly easy to find in Germany. Even the tiniest German supermarket will have several types of quark. 

    But unfortunately, quark is almost impossible to find in regular US grocery stores. 

    You can find sometimes find it in very select supermarkets but at outrageous prices. I've made and eaten German cheesecakes for decades, and there are a few workarounds. 

    Quark Substitutes

    METHOD 1 - First, you can make your own quark. It's not particularly hard. But it's time-consuming, and most of us don't have this kind of time. 

    METHOD 2 - Secondly, you could use sour cream, ricotta cheese, or cottage cheese. I've tried all of these in the past and have not been happy with the results. Some of them make very tasty cheesecakes. But they don't have the same taste/texture that you'll find in a traditional German Cheesecake. 

    BEST METHOD - The third and best option for us Americans is to use Greek Yogurt. Specifically, 0% fat Greek Yogurt. The brand I link to is the best substitution you will find. The taste and texture come so close to a German Cheesecake made with quark that you'll be hard-pressed to spot a difference. 

    Like milk in the US, quark comes in a lot of varieties full-fat, skim, 0% fat, and low-fat. In Germany, I'd use not just regular quark but something called "Magerquark" (0% quark) thus, I recommend choosing 0% fat Greek Yogurt. 

    A slice of freshly baked Butterkuchen (German butter cake).

    RELATED RECIPE

    BUTTERKUCHEN - This German cake is made with a rich blend of milk, sugar, yeast, eggs, and flour. The result is a melt-in-your-mouth delicious, light, and airy cake that's sweet and gooey.

    Tools 

    To make this recipe, you will need to have the following tools on hand.

    SPRINGFORM - You will need a springform for this cake recipe. I recommend a 10-inch springform. If you have a 9-inch springform, that's fine, too. But you might have a little bit of the filling left over. 

    MIXER - You can use a hand mixer or a stand mixer to make the filling. But you can also make this recipe without any mixers. Just keep in mind that it will take a while to beat the egg whites until they stiffen. So although our grandmothers might have done it by hand, I do recommend some kind of electric mixer. 

    BOWLS - Set aside three bowls.

    1. The first bowl is to make the crust.
    2. Use the second bowl to beat the egg whites.
    3. And the third bowl is to combine the remaining ingredients for the filling. This should be the largest bowl.  

    ROLLING PIN - You will need this to roll out the dough for the crust.

    How To Make A German Cheesecake

    This is a summary overview of the recipe; for more detailed steps, please read the printable recipe card below. 

    The cake consists of two components: a pastry crust and cream filling. 

    Crust

    Collage of images showing step-by-step how to make the crust for the German Cheesecake.
    1. BEAT powdered sugar, egg yolk, and vanilla extract until creamy. Add the diced cold butter and flour and beat until crumbly. Transfer dough onto a work surface and knead with your hands into a dough ball. 
    2. ROLL - Roll the dough out large enough to cover the bottom and sides of your springform cake pan. Transfer the rolled-out dough to the springform pan and raise the dough up the sides. Use a fork to poke multiple holes in the bottom of the crust.  

    Filling

    1. EGG WHITES - Separate egg whites and egg yolks into two large bowls. Beat the egg whites until stiff and set aside.
    2. FILLING - Beat egg yolks, sugar, lemon juice, zest, vanilla extract, and melted butter until creamy. Stir in the cornstarch, baking powder, and flour. Once well combined, add the Greek yogurt. Carefully fold the stiffened egg whites into the flour mixture.
    3. BAKE - Pour the filling into the crust-covered springform pan and bake for 60 minutes at 350° Fahrenheit. Remove from the oven and allow to cool for a few minutes. Use a butter knife and gently run it between the crust and the springform. Open the clasp and remove the springform ring. Allow the German cheesecake to rest for at least 2 hours. 

    Storage

    FRIDGE - You can store freshly baked German Cheesecake for up to 4 days in the fridge. Make sure that you place the leftover pieces in an airtight container or a cake storage container. 

    This is important because this cheesecake will easily take on the fragrance of other items you might store in your fridge, such as garlic or onions.

    Two Classic Types of Käsekuchen

    Käsekuchen, or German Cheesecake, is one of the most famous German cakes.

    If you visit Germany, you'll get to experience German bakeries. They are everywhere.

    You'll often find two types of Käsekuchen on display: a plain one and one with raisins.

    If you like raisins, add a cup to the filling before pouring it into the springform.

    TIP: Sprinkle the raisins with a bit of flour before adding them to the filling. This will prevent the raisins from sinking to the bottom of the dough.

    How to pronounce Käsekuchen

    Pronouncing Käsekuchen in German

    But when you're in that German bakery, you won't have to point to Käsekuchen silently!

    More Delicious German Desserts

    Spekulatius Cookies - gently spiced cookies

    Glühweinkuchen - German Mulled Wine Cake

    Vanillekipferl - delicious almond crescent cookies

    Sandkuchen - easy German Bundt Cake

    Bienenstich - German Bee Sting Cake

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    German Cheesecake

    German cheesecake (Käsekuchen) is a classic cheesecake recipe with a creamy filling and a golden brown crust.
    Servings: 12
    A slice of German Cheesecake (Käsekuchen) with fresh berries on a white plate.
    PREP TIME: 45 minutes
    COOK TIME: 1 hour 5 minutes
    TOTAL TIME: 1 hour 50 minutes
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    Ingredients

    Crust

    • 1½ sticks butter unsalted, room temperature, cubed
    • ½ cup powdered sugar
    • 1 egg yolk
    • 1 tablespoon vanilla extract
    • 2 cups all purpose flour
    • ¼ teaspoon salt

    Filling

    • ¾ cup granulated sugar
    • 6 large eggs separated into egg whites and egg yolks
    • 1 tablespoon vanilla extract
    • 1 large lemon juice + zest
    • 2 sticks butter unsalted, melted
    • 1 cup all purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoons cornstarch
    • 32 ounces Greek Yogurt 0% fat

    Instructions

    Prep

    • Preheat the oven to 350° Fahrenheit.
    • Grease a 10 inch springform. Sprinkle with flour and shake off excess flour.

    Make the crust

    • Beat egg yolk, confectioner's sugar, vanilla extract with an electric mixer on medium-high speed until creamy. About 1-2 minutes.
    • Add flour, salt, and softened butter. Continue to beat until the dough becomes crumbly. Use your hands and shape the dough into a ball or disc. Cover in plastic wrap, and chill in the fridge while preparing the filling.

    Make the filling

    • Separate eggs. Whisk the egg whites in a large bowl with an electric mixer until they form stiff peaks. Set aside.
    • Use a second bowl and combine granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
    • Add cornstarch, flour, and baking powder and continue to beat until the mixture is creamy. Add Greek yogurt and combine well.
    • Use a spatula and fold the whisked egg whites into the mixture.

    Making the Cheesecake

    • Remove the dough from the fridge and shape into a disc. Use a rolling pin to roll the dough into a circle (about 13 inches in diameter).
    • Transfer the dough into the springform. Raise the dough up the sides. Remove any excess dough. Use a fork to poke holes in the bottom of the dough.
    • Pour the filling into the springform.
    • Bake cheesecake for 60 minutes 350° Fahrenheit. Remove from the oven and allow to cool for a few minutes. Run a knife between the springform and the crust and remove the ring of the springform.
      Allow the cheesecake to cool for at least two hours. Serve with whipped cream and a side of fruit.
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    Notes

    If the dough for the crust is too dry, add a few drops of water. 
    Nutrition
    Calories: 488kcal | Carbohydrates: 39g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 196mg | Sodium: 377mg | Potassium: 300mg | Fiber: 1g | Sugar: 12g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 2mg
    Author: Maike
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    December 01, 2022
    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long
    About the AuthorMaike
    Hi There, I’m Maike! A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
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      Recipe Rating




    1. Evelin Holmes

      June 16, 2021 at 12:31 am

      Instead of Greek yogurt I use sour cream.
      Fabulous.

      Reply
      • Maike

        June 16, 2021 at 2:11 pm

        Yay! I'm glad that worked for you. Thank you for sharing.

        Reply
    2. Thelma Cadieux

      September 30, 2022 at 11:34 am

      5 stars
      I like all of them and will try then gluten free. I need yo check the powdered sugar if it comes gluten free. If so, it will make lots of happy Coeliac people who feel they cannot enjoy the good food like their friends,

      Reply
    3. Stephanie

      December 01, 2022 at 12:49 pm

      5 stars
      We made this recipe last weekend and the entire family loved it. It brought back warm memories from our time in Germany and tasted like the cheesecakes we‘d buy in one of those magnificent bakeries. Thank you! .

      Reply

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    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long

    Hi there, I’m Maike!

    A German girl turned American who loves to share my favorite comfort food recipes. Browse through hundreds of easy, homemade recipes perfect for everyday cooking. LEARN MORE… 

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