Easy, Traditional, Homemade German Cheesecake (Käsekuchen) — A Healthy Twist

There’s something so warm about the smell of a fresh German Cheesecake (Käsekuchen) coming out of the oven — it takes me straight back to rainy Sunday afternoons at my grandmother’s kitchen table. This easy, traditional German Cheesecake is one of those comforting recipes you’ll want to keep on repeat: simple ingredients, cozy texture, and a bright lemon lift that makes every bite feel like a hug.

Serve this homemade German Cheesecake for Sunday family meals, holiday desserts, afternoon coffee with friends, or anytime you need a little comfort — it’s elegant enough for guests and easy enough for a weeknight baking mood.

🧂 Ingredients:

• Crust:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg
  • pinch of salt
• Filling:
  • 900 g (about 4 cups) quark (traditional)
    • Substitution: 24 oz (3 packages) cream cheese + 1 cup sour cream (if you can’t find quark)
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • Zest and juice of 1 lemon
  • 1/3 cup (40 g) semolina OR 2 tbsp cornstarch (helps set the filling)
  • 1/2 cup (120 ml) sour cream or light cream (optional — makes it silkier)
• Optional garnish:
  • Powdered sugar, fresh berries, or a thin lemon glaze

Equipment: 9-inch (23 cm) springform pan, mixing bowls, whisk or electric mixer, spatula.

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Add the egg and mix until a dough forms. Press into the bottom and slightly up the sides of the pan.
3. Blind-bake crust for 10 minutes until just set and slightly golden. Remove from oven and set aside.
4. Reduce oven temperature to 325°F (165°C). (Lower temp helps the filling cook evenly without cracking.)
5. Prepare the filling: In a large bowl, beat quark (or cream cheese + sour cream) until smooth. Gradually add sugar, then beat in eggs one at a time. Add vanilla, lemon zest and juice, semolina or cornstarch, and sour cream — mix until just combined. Don’t overmix.
6. Pour filling into the pre-baked crust and smooth the top with a spatula.
7. Bake at 325°F (165°C) for 50–60 minutes. The center should be set but slightly jiggly (it will firm as it cools). If the top browns too fast, tent loosely with foil after 30–35 minutes.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 30–60 minutes (this prevents cracking). Then transfer to a wire rack to cool completely.
9. Chill in the refrigerator for at least 4 hours or overnight for the best texture. Slice and serve with berries or a dusting of powdered sugar.

Baking tip: Room-temperature ingredients combine more smoothly. If using cream cheese as a quark substitute, beat it until very smooth before adding the other ingredients to avoid lumps.

💡 Tips & Variations:

• Gluten-free crust: Use 1 1/2 cups almond flour + 1/4 cup coconut flour + 1/4 cup melted coconut oil; press and blind-bake 8–10 minutes.
• Low-carb / Keto: Make an almond flour crust and swap sugar for erythritol or monk fruit sweetener. Use full-fat cream cheese and a little sour cream in place of quark.
• Lower-fat / Higher-protein: Use low-fat quark or nonfat Greek yogurt (strain if very loose) and reduce sugar slightly.
• Vegan version: Blend 14 oz silken tofu + 1 cup soaked cashews + 1/4 cup coconut oil + 1/2 cup maple syrup + 2 tbsp lemon juice + 2 tbsp cornstarch until silky; pour into a pressed vegan crust and bake at 325°F (165°C) for ~40–50 minutes. (Texture differs from classic Käsekuchen but still delicious.)
• No-crust option: Pour filling into a well-greased pan and bake directly for a lighter, crustless cheesecake.
• Serving ideas: Top with mixed berries, warm berry compote, a lemon glaze, or a dusting of powdered sugar. A spoonful of fruit preserves on each slice is classic and beautiful.
• Storing leftovers: Refrigerate covered for up to 4–5 days. To freeze, slice first, freeze on a tray until firm, then store in airtight bags for up to 2 months. Thaw in the fridge overnight.

🩺 Health & Lifestyle Tie-in (optional)
Quark and yogurt-based cheesecakes are naturally higher in protein than some other desserts, which helps keep you satisfied. Using lower-fat dairy or Greek yogurt can reduce calories while maintaining creaminess. Small swaps (less sugar, almond flour crust) can make this dessert fit a healthier lifestyle — and hey, investing a little time in better eating now can help you avoid bigger health costs later. Balanced treats like this can be part of a mindful, cost-effective approach to wellbeing.

❤️ Conclusion
This easy, traditional German Cheesecake is one of those recipes that feels like home from the very first bite. It’s approachable, adaptable, and perfect for sharing — whether it’s a quiet Tuesday or a holiday spread. If you make this German Cheesecake, let me know in the comments or tag me in your photos — I’d love to see your version and any tasty twists you try!

#fblifestyle

German Cheesecake (Käsekuchen)

This easy, traditional German Cheesecake is made with simple ingredients, a cozy texture, and a bright lemon lift, making it a comforting dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Baking, Dessert

Cuisine: German

Calories: 320

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 1/2 cups all-purpose flour
• 0.5 cups 1/2 cup granulated sugar
• 0.5 cups 1/2 cup unsalted butter, cold and cubed
• 1 large 1 large egg
• pinch of salt

Filling

• 900 g 900 g quark (traditional) Substitution: 24 oz cream cheese + 1 cup sour cream
• 0.75 cups 3/4 cup granulated sugar
• 3 large 3 large eggs, room temperature
• 2 tsp 2 tsp vanilla extract
• 1 large Zest and juice of 1 lemon
• 1/3 cup 1/3 cup semolina OR 2 tbsp cornstarch Helps set the filling
• 0.5 cups 1/2 cup sour cream or light cream (optional) Makes it silkier

Optional Garnish

• Powdered sugar
• Fresh berries
• Thin lemon glaze

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Add the egg and mix until a dough forms. Press into the bottom and slightly up the sides of the pan.
3. Blind-bake crust for 10 minutes until just set and slightly golden. Remove from oven and set aside.

Filling Preparation

1. Reduce oven temperature to 325°F (165°C). Prepare the filling: In a large bowl, beat quark (or cream cheese + sour cream) until smooth.
2. Gradually add sugar, then beat in eggs one at a time. Add vanilla, lemon zest and juice, semolina or cornstarch, and sour cream — mix until just combined. Don’t overmix.
3. Pour filling into the pre-baked crust and smooth the top with a spatula.
4. Bake at 325°F (165°C) for 50–60 minutes. The center should be set but slightly jiggly (it will firm as it cools). If the top browns too fast, tent loosely with foil after 30–35 minutes.
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 30–60 minutes (this prevents cracking). Then transfer to a wire rack to cool completely.
6. Chill in the refrigerator for at least 4 hours or overnight for the best texture. Slice and serve with berries or a dusting of powdered sugar.

Notes

Baking tip: Room-temperature ingredients combine more smoothly. If using cream cheese as a quark substitute, beat it until very smooth before adding the other ingredients to avoid lumps. Storing leftovers: Refrigerate covered for up to 4–5 days. To freeze, slice first, freeze on a tray until firm, then store in airtight bags for up to 2 months. Thaw in the fridge overnight.