25-Min German Quark Cheesecake
A creamy, tangy German-style cheesecake baked in a skillet with a buttery graham cracker crust. Quark gives it that authentic light texture without the heavy richness of cream cheese.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp butter, melted
- 16 oz quark (or Greek yogurt)
- 2 whole eggs
- ½ cup granulated sugar
- 1 whole lemon (zested + juiced)
Instructions
- 1
Preheat oven to 400°F. Mix graham cracker crumbs with melted butter, press into bottom of a 10-inch cast iron skillet.
- 2
Whisk quark, eggs, sugar, lemon zest, and lemon juice until smooth and creamy, ~90 seconds.
- 3
Pour quark mixture over crust, smooth the top with a spatula.
- 4
Bake until surface is set but center still jiggles slightly when shaken, 12–15 minutes.
- 5
Remove from oven and let cool 5 minutes. The cake will set further as it cools.
- 6
Slice while still warm and serve immediately, or chill and serve cold.
Tools you’ll need
- 10-inch cast iron skillet (or 9-inch springform pan)
- whisk
- mixing bowl
- spatula
- oven
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