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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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.