ReceptnaptárKäsekuchen (German quark cheesecake, lightly lemony)
Käsekuchen is one of the most popular bakes in Germany: a soft, creamy quark cheesecake with a light lemon flavour and a crumbly base. A filling made of quark is lighter than American cream cheese cake. It is found in every café on Sunday afternoons and holidays.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- For the base, work the flour, sugar, butter, egg and salt into a crumbly dough; wrap and chill for 30 minutes.
- Press the dough into the bottom and about 3 cm up the sides of a greased 26 cm cake tin.
- Mix the quark, sugar, egg yolks, milk, pudding powder, lemon zest and juice and melted butter until smooth.
- Whisk the egg whites with the pinch of salt until stiff and fold gently into the quark mixture.
- Pour the filling over the base and bake in an oven preheated to 170 °C for 60-70 minutes, until the top is golden and the centre still slightly wobbly.
- Leave in the switched-off oven with the door slightly ajar for 30 minutes to cool so it does not sink.
- Serve fully chilled, preferably the next day.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fold in the whisked egg white carefully, which makes the filling airy.
- Let it cool slowly in the oven so it does not collapse or crack.
- The cake is best the next day, chilled, as the flavours meld.
Frequently asked questions
What can replace quark?
Well-drained curd cheese or a mix of curd cheese and Greek yoghurt is a good substitute.
Can it be made without a base?
Yes, leaving out the base and greasing and flouring the tin gives a “base-free” Käsekuchen.
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- Stollen (Christmas fruit bread)
- Apfelstrudel (German apple strudel with vanilla sauce)
- Berliner Pfannkuchen (Berlin doughnuts filled with jam)
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