Authentic German Cheesecake with Quark (Käsekuchen)
My favorite German cheesecake made with quark — ultra creamy, not too sweet, and absolutely delicious.
This traditional German cheesecake (Käsekuchen) is light, creamy, and perfectly balanced: not heavy or overly sweet like many American cheesecakes. It’s made with quark, a fresh dairy product commonly used in German baking.
Quark can be hard to find here in Southern California, so I make it myself at home. Don’t worry — it’s easier than you think, and the result is 100% worth it.
Prep time: ~25 minutes
Bake time: ~60 minutes
Yield: 1 springform cheesecake
Ingredients
Dough
250 g all-purpose flour
125 g unsalted butter, soft
125 g granulated sugar
1 tsp baking powder
1 pinch of salt
1 egg
Filling
500 g quark (curd) **see here how to DIY
1 egg
170 g granulated sugar
1 tsp vanilla extract
40 g cornstarch
90 g neutral oil
240 g milk
Tips & Variations
Add fruit:
For a classic variation, add fruit before pouring in the quark filling. Arrange:
Thin apple slices, or
Drained mandarin oranges (from a tin)
evenly over the dough base, then carefully pour the filling on top.
Flavor variation:
Add lemon zest to the filling for a fresh, bright note.
Quark substitute?
Homemade quark gives the most authentic texture and flavor but I know that quark can be hard to find in the U.S. Good substitutes include full-fat Greek yogurt, a cream cheese–milk blend, or strained ricotta. I tried 300g Quark with 200g Sour cream and it worked well too!
Serving tip:
Store in the fridge and let chill overnight for the cleanest slices and best flavor…this is the most difficult part!!!
Instructions
Dough
Add all dough ingredients to a bowl or kitchen machine.
Mix using a dough hook (or your hands) until a smooth dough forms.
Line the bottom and sides of a springform pan, pressing the dough up about 3–4 cm (1½ inches) high along the sides.
Set aside.
Filling
In a large bowl, combine the quark, egg, sugar, vanilla extract, cornstarch, oil, and milk.
Mix until smooth and well combined.
Carefully pour the filling into the prepared springform pan.
Baking
Preheat oven to 175°C / 350°F.
Bake the cheesecake for about 60 minutes, until set but still slightly wobbly in the center.
Turn off the oven, crack the door open slightly, and let the cake cool slowly.
Chill completely before slicing for best texture.
Tips & Variations
Beer choice: A wheat beer or lager (why not alcohol-free?!) adds subtle flavor and thins the spread nicely.
Consistency: For a thicker spread, skip the beer. For a softer dip, add a splash more (alcohol-free) beer or water.
Serving: Try with radishes and Oktoberfest-sized pretzels for the real Bavarian experience. :)
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