German Cheesecake (Käsekuchen)
A light, custardy German cheesecake with quark or ricotta on a thin pastry base, baked until golden and set. Simple, elegant, and ready in under an hour.
- Total time
- 55 min
- Servings
- 8
- Calories
- 285
- Protein
- 10g
Ingredients
- 1 cup all-purpose flour
- 4 tablespoons butter, softened
- 1 pound quark or ricotta cheese
- 3 whole eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Set your oven to 350°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 2
In a small bowl, mix the flour and softened butter together with a fork until it looks like wet sand with pea-sized lumps.
- 3
Press this mixture evenly across the bottom of a 9-inch round cake pan, going up the sides slightly to form a thin crust.
- 4
In a medium bowl, stir the quark or ricotta, sugar, and vanilla extract together until smooth with no lumps, about 60 seconds.
- 5
Crack the eggs into a separate small bowl and whisk them together with a fork until the yolks and whites are fully combined, about 30 seconds.
- 6
Pour the beaten eggs into the quark mixture and stir with a wooden spoon until completely smooth and uniform, about 90 seconds.
- 7
Pour the filling into the crust-lined pan, spreading it level with a spatula so the surface is even.
- 8
Slide the pan into the preheated 350°F oven on the middle rack and bake for 35–40 minutes, until the top is light golden and the filling jiggles only slightly when you gently shake the pan.
- 9
Remove the pan from the oven using an oven mitt and set it on a wire rack or clean kitchen towel to cool for at least 15 minutes before slicing.
Tools you’ll need
- oven
- 9-inch round cake pan
- small bowl
- fork
- medium bowl
- wooden spoon
- rubber spatula
- wire cooling rack
- oven mitt
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