Here's the perfect German Cheesecake: it's easy to make, it's decadently delicious, and it's perfectly fluffy, moist, and firm every single time.
This traditional German Cheesecake (or Käsekuchen) has a slightly crunchy crust and a firm creamy filling full of sweet flavors and rich texture.
This recipe is a perfect example of how a few simple ingredients combined with a bit of time can take your food to the next level.
Similar to the Cherry Crumb Cake (German: Kirschstreusel this German recipe calls for basic ingredients like eggs, flour, butter, sugar, and Greek yogurt.
But wait, no cheese? That's right. Greek yogurt is the creamy secret to making this recipe.
So, come along with me as we bring a piece of Germany to your kitchen with this delicious, melt-in-your-mouth German Cheesecake, also known as Käsekuchen.
Ingredients
Making Käsekuchen from scratch is easy.
The cake consists of two components: the crust and the filling. To make this recipe, you will need to own a springform.
Ingredients For The Dough
- Wet Ingredients - room temperature, unsalted butter, egg yolk, vanilla extract, water
- Dry Ingredients - confectioner's sugar (powdered sugar), flour, salt
Ingredients for the Filling
- Wet Ingredients - eggs, lemon (juice + zest), vanilla extract, butter, Greek Yogurt (I get the best results using 0% fat Greek yogurt.)
- Dry Ingredients - sugar, flour, cornstarch, baking powder, salt
How To Make German Cheesecake
Making The Dough
- Beat confectioner's sugar, one egg yolk, and vanilla extract with an electric mixer until creamy. Add dry ingredients and continue to beat until the dough becomes crumbly.
- Remove the dough from the mixing bowl and shape it by hand into a dough ball. Cover with plastic wrap and chill in the fridge for 15 minutes.
- Sprinkle flour onto a working surface. Roll out the dough. Make sure to roll out the dough big enough to cover the bottom and the sides of your springform (about 13 inches in diameter).
- Raise the dough to the sides of the springform pan. Remove any excess dough. Use a fork to poke holes into the bottom.
Making the Filling
- Use an electric mixer to beat the egg whites until they form stiff peaks. Set aside.
- Combine egg yolks and sugar until creamy. Add lemon juice and zest, vanilla extract, and melted butter.
- Add the Greek yogurt to the batter.
- Gently fold egg whites into the filling.
- Pour filling into the springform.
- Bake for 60 minutes at 350° Fahrenheit.
- Rest for two hours or overnight.
Recipe Notes
Looking at other authentic German Cheesecake recipes, you'll often find a reference to 'Quark.'
So what the heck is a quark?
Quark is a staple in the dairy aisles of every German grocery store. It's used as a spread on breakfast rolls, and it's used in cooking as well as baking.
But you'll be hard-pressed to find Quark in American supermarkets. And if you find it, it's typically way overpriced.
Sometimes you can spot quark at Whole Foods, but with this German-American version of Käsekuchen, you won't miss 'Quark.'
But with this recipe, we'll substitute Quark with Greek Yogurt. And it's a pretty good substitution that'll get used very close to the taste and texture of a classic German cheesecake.
Foodie Culture
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
I'd pronounce Käsekuchen 'case-a-coo-chen'. The 'ä' symbol is a vowel extension called 'umlaut.' It makes a deep sounding deep 'a' sound into more of an 'eeeh' sound.
Please keep in mind this is just for fun and a far cry from what a German teacher would do.
But when you're in that German bakery, you won't have to point to Käsekuchen silently!
Less talking. More eating. Enjoy!
Craving 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
German Cheesecake
Ingredients
Crust
- 12 tablespoons butter unsalted, room temperature, cubed
- ½ cup powdered sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ¼ teaspoon salt
Filling
- ¼ 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 form the dough into a ball. 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 at least two hours. Serve with whipped cream and a side of fruit.
Evelin Holmes
Instead of Greek yogurt I use sour cream.
Fabulous.
Maike
Yay! I'm glad that worked for you. Thank you for sharing.