Cheesecake

Ingredients

• A littlefat, for greasing the tin
• 150 gplain flour
• ½ level tspbaking powder
• 75 gsugar
• 1 sachetvanilla sugar
• A pinchsalt
• 1 (size M)egg
• 75 gsoft butter or margarine
• 2 (size M)egg whites
• 200 gcold whipping cream
• 500 glow-fat quark
• 100 gsugar
• 2 tbsplemon juice
• 35 gcornflour
• 2 (size M)egg yolks

Instructions

1. 1

   Prepare the tin

   Grease the base of a springform tin and preheat the oven. The recipe provided does not specify an oven temperature.

2. 2

   Make the pastry

   Mix the flour and baking powder in a bowl. Add the remaining pastry ingredients and use a mixer with dough hooks, first briefly on low speed and then on high, to make a dough. Shape it into a roll. Roll out just over two-thirds of the dough over the tin base, then fit the sides of the tin around it. Prick the base several times with a fork and bake it on the oven rack; the recipe provided does not give a baking time or temperature.

3. 3

   Cool the base

   Set the tin on a wire rack after pre-baking and leave the pastry base to cool. Reduce the oven temperature, although the recipe provided does not specify the temperatures.

4. 4

   Shape the pastry edge

   Roll the remaining dough into a long rope. Lay it around the edge of the base and press it against the tin to form a rim about 3 cm high.

5. 5

   Make the filling

   Whisk the egg whites until stiff, then whip the cream until stiff. Mix the quark with the sugar, lemon juice, cornflour and egg yolks. Fold in the beaten egg whites and whipped cream. Spread the filling evenly over the pre-baked base and return the tin to the oven. The recipe provided does not state the baking temperature or duration.

6. 6

   Cool the cheesecake

   After baking, leave the cheesecake in the switched-off oven for 15 minutes with the door slightly ajar. Then place the tin on a wire rack and leave the cake to cool completely in the tin.

What is German cheesecake?

German cheesecake, or Käsekuchen, is commonly made with quark rather than the cream cheese often used in other cheesecake styles. Quark gives the filling its distinctively fresh, gently tangy character.

This version pairs that filling with a shortcrust pastry base and a pastry rim. Whipped egg whites and cream are folded into the quark mixture to give it a lighter texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 9g protein, 28g carbs, 12g fat.

The flour, sugar and cornflour provide most of the carbohydrates, while the butter or margarine and whipping cream contribute much of the fat. Quark and eggs provide most of the protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the plate.

The pastry base and rim

Shortcrust: Work the pastry ingredients together until they form a dough, then divide it as directed. The larger piece forms the base, while the remaining dough becomes the raised edge.

Pre-baking: Pricking the base with a fork helps it bake evenly before the filling goes in. The method calls for cooling the base before adding the rim and filling.

Why the filling is folded

Whipped ingredients: The egg whites and cream are beaten separately, then folded into the quark mixture. Use a gentle folding motion so the mixture stays airy rather than being beaten flat.

Quark mixture: Stir the quark, sugar, lemon juice, cornflour and yolks until combined before folding in the whipped ingredients. This gives the filling a smooth base for the lighter additions.

Oven cues and cooling

Recipe details: The supplied method does not include oven temperatures or baking durations for either the base or the filled cake. Use the original publisher’s recipe for those settings rather than guessing.

Resting: The method does specify a 15-minute rest in the switched-off oven with the door slightly open. Cooling the cake in its tin on a rack completes the process before serving.

Serving the cheesecake

Chilling: Once fully cool, the cake can be chilled to make neat slices easier to cut. A sharp knife wiped clean between cuts helps keep the filling and pastry edge tidy.

Pairings: Serve slices on their own or with fresh fruit for a bright contrast to the creamy filling. Keep accompaniments simple so the quark flavour remains central.

Plan the timing

Cooling time: The stated total time is 120 minutes, and the method includes cooling the base and the finished cake. Allow additional time if you want to chill it thoroughly before serving.

Ahead of serving: The cake is well suited to advance preparation because it needs to cool in its tin. Wait until it has cooled before covering and refrigerating it.

Recipe notes & tips

• Use cold cream so it whips readily.
• Whip the egg whites in a clean bowl for a stable foam.
• Fold the cream and egg whites into the quark mixture gently.
• Make sure the base has cooled before spreading on the filling.
• Let the cheesecake cool fully in its tin before removing the sides.
• Check the original publisher’s instructions for the missing oven temperatures and baking times.

Variations

• Citrus note: Add finely grated lemon zest for a more pronounced citrus aroma.
• Fruit topping: Serve with fresh berries for a tart contrast.
• Vanilla flavour: Add a little vanilla extract to the quark mixture.
• Spiced pastry: Add a pinch of cinnamon to the pastry dough.
• Raisin addition: Fold a handful of raisins into the filling before adding it to the base.

Common mistakes to avoid

• Overworking the pastry: Stop mixing once the dough comes together to help keep it tender.
• Skipping the fork pricks: Prick the base several times so it can bake evenly.
• Adding filling to a warm base: Let the pre-baked pastry cool first.
• Beating after folding: Fold in the whipped ingredients gently to retain their air.
• Removing the tin too soon: Cool the cheesecake completely in its tin before unmoulding.
• Guessing the oven settings: Check the original recipe because the supplied method omits temperatures and baking durations.

How to store

Once completely cool, cover the cheesecake and refrigerate it for up to 3 days. Serve chilled; reheating is not recommended because it can soften the filling and pastry.

Frequently asked questions