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Classic German Cheesecake

This easy, traditional homemade recipe for Classic German Cheesecake (Käsekuchen) captures the comforting, slightly tangy, custardy essence of this classic dessert with simple ingredients and a foolproof method.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Calories: 355
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g all-purpose flour (or 160 g gluten-free flour blend)
  • 75 g granulated sugar
  • 1/2 tsp salt
  • 125 g cold unsalted butter, cubed
  • 1 large egg
  • 1 tsp vanilla extract
For the filling
  • 900 g quark (or 700 g full-fat cream cheese + 200 g Greek yogurt as substitute) Quark gives the cheesecake its light, slightly tangy texture.
  • 150 g granulated sugar For low-carb: replace sugar with erythritol or monk fruit equivalent.
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 zest of 1 lemon
  • 1-2 tbsp lemon juice
  • 2 tbsp cornstarch (or potato starch)
  • 150 g sour cream or crème fraîche
Optional topping
  • Fresh berries, fruit compote, powdered sugar, or a light lemon glaze

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease and line a 23 cm / 9-inch springform pan with parchment paper.
  2. 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.)
Filling
  1. Prepare the filling: In a large bowl, beat the quark (or cream cheese + Greek yogurt) until smooth. Add sugar and beat briefly.
  2. 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.
Baking
  1. 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.
  2. 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.
  3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Cooling and Serving
  1. Remove from oven, run a knife around the edge to loosen (optional), and refrigerate for at least 4 hours or preferably overnight.
  2. Before serving, release the springform, transfer to a serving plate, and top with berries, compote, or a dusting of powdered sugar.

Notes

For gluten-free, use a 1:1 gluten-free flour for the crust, or make an almond flour crust. For low-carb/Keto options, swap sugar for erythritol, use almond flour crust, and full-fat cream cheese. Vegan options include tofu or vegan cream cheese. Store refrigerated up to 4 days, or freeze individual slices.