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German Cheesecake

A light and creamy cheesecake made with quark and cream cheese, perfect for a comforting yet surprising dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits for a slightly sweet, crunchy base
  • 100 g butter, melted binds the crust and adds richness
For the filling
  • 600 g quark cheese the star; if unavailable, see substitutions below
  • 200 g cream cheese gives creaminess and stability
  • 150 g sugar adjust to taste for less sweetness
  • 3 pieces eggs room temperature is best
  • 1 tsp vanilla extract for aroma
  • 1 pieces zest of 1 lemon for punchy brightness
  • 1 tbsp lemon juice for punchy brightness
  • 1 tbsp cornstarch helps the filling set firm

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease your springform pan lightly.
  2. Crush the digestive biscuits until they are fine crumbs. Mix with the melted butter. Press the mixture into the bottom of your springform pan to form an even crust.
  3. In a large bowl, mix quark, cream cheese, sugar, eggs, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth.
Baking
  1. Pour the cheese mixture over the crust and smooth the top with a spatula.
  2. Bake for about 50–60 minutes, until the top is golden and the center is just set — it should jiggle slightly in the middle, not be liquid.
Cooling
  1. Allow to cool fully before removing from the pan. Then refrigerate for at least 4 hours, preferably overnight.

Notes

Chill overnight for the best texture — the flavors settle and the filling firms up. If the top browns too quickly, tent with foil for the last 10-15 minutes.