Classic German Cheesecake
Easy & Traditional Homemade Classic German Cheesecake (Healthy Swaps Included)
Introduction — A Cozy Slice of Home
Whenever the oven timer dings on a rainy Sunday afternoon, I think of my grandmother arranging a warm, golden Classic German Cheesecake on the table, steam still curling from the top. Classic German Cheesecake (Käsekuchen) is that comforting, slightly tangy, custardy cake that feels like a hug — perfect for weeknight dessert, Sunday family meals, or a holiday spread. This easy, traditional homemade recipe brings that same cozy moment to your kitchen with simple ingredients and a foolproof method.
🧂 Ingredients:
- For the crust:
- 200 g (about 1 2/3 cups) all-purpose flour (or 160 g gluten-free flour blend)
- 75 g (1/3 cup) granulated sugar
- 1/2 tsp salt
- 125 g (1/2 cup / 1 stick) cold unsalted butter, cubed
- 1 large egg
- 1 tsp vanilla extract
- For the filling (classic):
- 900 g (about 3 3/4 cups) quark (or 700 g full-fat cream cheese + 200 g Greek yogurt as substitute)
- 150 g (3/4 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon and 1–2 tbsp lemon juice
- 2 tbsp cornstarch (or potato starch)
- 150 g (2/3 cup) sour cream or crème fraîche
- Optional topping:
- Fresh berries, fruit compote, powdered sugar, or a light lemon glaze
Notes on ingredients:
- Quark is traditional and gives the cheesecake its light, slightly tangy texture. If you can’t find quark, use a mix of cream cheese + Greek yogurt for a similar result.
- For low-carb: replace sugar with erythritol or monk fruit equivalent and use an almond flour crust (see Tips & Variations).
👩🍳 Directions:
- Preheat the oven to 175°C (350°F). Grease and line a 23 cm / 9-inch springform pan with parchment paper.
- Make the crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in the egg and vanilla until dough forms. Press evenly into the bottom and slightly up the sides of the springform pan. (Optional: blind-bake for 10 minutes for a firmer crust.)
- Prepare the filling: In a large bowl, beat the quark (or cream cheese + Greek yogurt) until smooth. Add sugar and beat briefly.
- Add eggs one at a time, mixing gently after each until just combined. Stir in vanilla, lemon zest, lemon juice, cornstarch, and sour cream until smooth. Do not overmix — you want air out of the batter to avoid cracks.
- Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to remove large air bubbles.
- Bake for 50–60 minutes at 175°C (350°F), until the edges are set and the center is just slightly wobbly. The top should be pale golden.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour (this helps prevent cracks).
- Remove from oven, run a knife around the edge to loosen (optional), and refrigerate for at least 4 hours or preferably overnight. Chill time ensures perfect texture.
- Before serving, release the springform, transfer to a serving plate, and top with berries, compote, or a dusting of powdered sugar.
Time summary: Prep 20–30 minutes, Bake 50–60 minutes, Cool in oven 1 hour, Chill 4+ hours (best overnight).
💡 Tips & Variations:
- Gluten-free: Use a 1:1 gluten-free flour for the crust, or make an almond flour crust (200 g almond flour, 50 g butter, 1 egg) pressed into pan and blind-baked 8–10 minutes.
- Low-carb / Keto: Swap sugar for erythritol or allulose; use an almond flour crust and full-fat cream cheese + a splash of heavy cream instead of quark.
- Vegan option: Use firm silken tofu or a commercial vegan cream cheese (900 g total), replace eggs with 3 tbsp cornstarch + 1/2 cup aquafaba (whipped) or 3 tbsp ground flaxseed + 6 tbsp water (let sit), and use vegan butter for crust. Bake similarly, but test doneness earlier (45–50 min).
- Lighter option: Use low-fat quark and reduced-sugar sweetener; replace some sour cream with low-fat Greek yogurt.
- Prevent cracks: Don’t overmix; cool slowly in the oven; avoid direct drafts when cooling.
- Serving ideas: Serve room temperature with fresh strawberries, raspberry compote, a dollop of crème fraîche, or a thin lemon glaze.
- Storage: Keep refrigerated up to 4 days. For longer storage, freeze individual slices wrapped tightly (freeze up to 2 months). Thaw in the fridge overnight.
🩺 Health & Lifestyle Tie-in (Optional)
Classic German Cheesecake made with quark or Greek yogurt is higher in protein and calcium than many Western-style cheesecakes, so a moderate slice can fit into a balanced diet. Choosing lighter swaps (low-sugar, almond flour, or reduced-fat dairy) lowers carbs and calories without losing that homemade comfort. Eating more homemade meals can also support long-term health, which — small personal finance note — may reduce medical visits and related costs over time. A little care in the kitchen goes a long way for both body and budget.
❤️ Conclusion
There’s something magical about slicing into a Classic German Cheesecake and watching the steam give way to that creamy, tangy center. If you make this recipe, please let me know in the comments or tag me on social — I’d love to see your version and hear who you shared it with. Cozy baking and happy slices!
#fblifestyle
Classic German Cheesecake
Ingredients
Method
- Preheat the oven to 175°C (350°F). Grease and line a 23 cm / 9-inch springform pan with parchment paper.
- Make the crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in the egg and vanilla until dough forms. Press evenly into the bottom and slightly up the sides of the springform pan. (Optional: blind-bake for 10 minutes for a firmer crust.)
- Prepare the filling: In a large bowl, beat the quark (or cream cheese + Greek yogurt) until smooth. Add sugar and beat briefly.
- Add eggs one at a time, mixing gently after each until just combined. Stir in vanilla, lemon zest, lemon juice, cornstarch, and sour cream until smooth. Do not overmix — you want air out of the batter to avoid cracks.
- Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to remove large air bubbles.
- Bake for 50–60 minutes at 175°C (350°F), until the edges are set and the center is just slightly wobbly. The top should be pale golden.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove from oven, run a knife around the edge to loosen (optional), and refrigerate for at least 4 hours or preferably overnight.
- Before serving, release the springform, transfer to a serving plate, and top with berries, compote, or a dusting of powdered sugar.
