Käsekuchen
A lighter and fluffier version of cheesecake made with quark, offering a unique tangy flavor distinct from American cheesecakes.
Ingredients
For the Crust
- 1.25 cups all-purpose flour
- 0.33 cups sugar
- 1 teaspoon vanilla sugar or vanilla extract
- 0.25 teaspoon salt
- 1 large egg
- 5 tablespoons unsalted butter, softened
For the Filling
- 2 large eggs, separated
- 0.75 cups heavy whipping cream
- 17.6 ounces quark or strained Greek yogurt Quark is preferred for traditional flavor.
- 0.5 cups sugar
- 1 tablespoon lemon juice
- 0.25 cups cornstarch
Instructions
Preparing the Crust
- Preheat the oven to 400°F (200°C). Grease the bottom of a 9-inch springform pan.
- In a mixing bowl, combine the flour, sugar, vanilla sugar (or extract), salt, egg, and softened butter. Mix until a dough forms.
- Roll out two-thirds of the dough to fit the bottom of the prepared pan. Prick the bottom with a fork.
- Bake in the lower third of the oven for 10 minutes. Remove and let it cool.
- Reduce the oven temperature to 320°F (160°C).
- Roll the remaining dough into a long strip and press it around the sides of the pan to form a 1-inch-high edge.
Preparing the Filling
- In a clean bowl, whip the egg whites until soft peaks form. Set aside.
- In another bowl, whip the heavy cream until soft peaks form. Set aside.
- In a large bowl, whisk together the quark, sugar, lemon juice, cornstarch, and egg yolks until smooth.
- Gently fold in the whipped egg whites and then the whipped cream into the quark mixture.
Assemble and Bake
- Pour the filling into the prepared crust and smooth the top.
- Bake in the lower third of the oven for about 70 minutes, until the top is lightly golden and set.
- Turn off the oven, crack the door open, and let the cheesecake sit for 15 minutes.
- Remove from the oven, run a knife around the edge to loosen the crust, and let it cool completely in the pan.
Serve
- Once cooled, remove the springform ring. The cheesecake can be served at room temperature or chilled.
- Optionally, dust with powdered sugar or serve with fresh fruit.
Notes
Best results when ingredients are at room temperature. Can be stored in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months.