German Cheesecake
This classic German cheesecake is irresistibly creamy with a hint of lemon and raisins, nestled on a crispy shortcrust pastry base – a true delight for coffee and cake.
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Introduction
This classic German cheesecake is more than just a dessert; it’s a piece of German baking tradition that has graced coffee tables and family celebrations for generations, bringing smiles to many faces. Unlike many American cheesecakes, which often rely on cream cheese, our German Käsekuchen owes its incomparable creaminess and distinctive, slightly tangy flavor to quark. This uniquely German ingredient lends the cake a special lightness, setting it apart from other variations and making it a true delight for the palate. The combination of the crisp shortcrust pastry base, the creamy quark filling with a hint of lemon, and the juicy raisins makes this cheesecake an irresistible treat that appeals to both lovers of traditional German home cooking and curious foodies alike. It’s a true taste of home to savor and share.
Ingredients
- 250 g all-purpose flour
- 125 g cold butter
- 50 g sugar
- 1 Prise salt
- 1 egg (for the dough)
- 500 g low-fat quark
- 150 g sugar (for the filling)
- 3 eggs (for the filling)
- 1 Päckchen vanilla sugar
- 1 TL lemon zest
- 1 EL cornstarch
- 80 g raisins
Instructions
- For the shortcrust pastry, quickly knead flour, cold butter in pieces, 50g sugar, a pinch of salt, and 1 egg into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
- Preheat the oven to 175°C (350°F) top/bottom heat. Grease and lightly flour a springform pan (26 cm diameter). Roll out the chilled dough and line the pan with it, pulling up a small edge.
- For the quark filling, mix low-fat quark, 150g sugar, 3 eggs, vanilla sugar, lemon zest, and cornstarch until creamy and well combined.
- Gently fold the raisins into the quark mixture and spread the filling evenly over the prepared shortcrust base.
- Bake the cheesecake in the preheated oven on the middle rack for about 55-60 minutes, until the surface is golden brown and the filling is firm at the edges but still slightly wobbly in the center.
- After baking, turn off the oven and let the cheesecake rest for another 15 minutes with the oven door slightly ajar to prevent cracks. Then remove and let it cool completely.
Nutrition
Tips & Variations
- Substitute raisins with chocolate chips or omit them entirely for a plain cheesecake.
- Prepare the cake a day in advance; it often tastes even better after resting.
- Too high a baking temperature or too rapid cooling can cause cracks.
- Serve the cheesecake with fresh berries or a dollop of whipped cream.
- For a lactose-free version, use lactose-free quark and butter.
Frequently Asked Questions
- What if my cheesecake cracks?
- Cracks often occur due to rapid temperature changes. Allow the cake to cool slowly in the turned-off oven with the door slightly ajar to prevent this.
- Can I freeze the cheesecake?
- Yes, you can cut it into cool slices and freeze it in an airtight container for about 2-3 months. Thaw slowly in the refrigerator before serving.
- What is an alternative to quark?
- In a pinch, a mixture of ricotta and yogurt can be used, but authentic quark provides the best traditional flavor.
- How long does cheesecake last in the fridge?
- In the refrigerator, cheesecake will stay fresh for about 3-4 days when covered.