German Cheesecake
Inspired by Germany’s rich baking heritage, this especially creamy quark-based cheesecake captivates with its timeless, simple elegance. Presented here in the classic crustless version.
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Servings: 12
Equipment
- Electric hand mixer (with whisk and beater attachments)
- Kaiser La Forme Plus springform pan (26 cm / 10-inch) (26 cm / 10-inch diameter)
- Kaiser Inspiration silicone scraper (about 30 cm / 12 inches long)
- Zenker stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
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Ingredients
- 5 Eggs
- 1 Pinch Salt
- 300 g Sugar (about 1½ cups)
- 2 tsp Vanille paste
- 1250 g Quark (40% fat in dry matter, about 5 cups / 2 lb 12 oz)
- 250 g Mascarpone (about 1 cup + 2 tbsp)
- 37 g Vanilla pudding powder (37 g / about 1.3 oz, e.g. Dr. Oetker Gala Vanilla) Recommended: Dr. Oetker Gala Vanilla
- 45 g Cornstarch (about 6 tbsp, e.g. Mondamin cornstarch) Recommended: Mondamin cornstarch
- 1 tsp Baking powder
- 1 Lemon Organic, untreated
- 1-2 tsp Lemon juice
- 100 ml Milk (100 ml / about ⅓ cup + 1 tbsp)
- 200 g Whipping cream (200 g / about ¾ cup + 1 tbsp)
- 1 tbsp Rapeseed (canola) oil (1 tbsp, for greasing the pan) For greasing the pan
Instructions
- Line a 26 cm / 10-inch springform pan with a high parchment paper collar (about 10 cm / 4 inches high and 80 cm / 32 inches long). Lightly grease the pan with canola oil, then line the bottom and sides with parchment paper and press everything firmly into place. The thin layer of oil helps the paper stick well and also keeps the pan cleaner.
- Carefully separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then refrigerate them while you prepare the rest of the batter.
- Beat the egg yolks, sugar, and vanilla paste with an electric hand mixer for 2–3 minutes, until the mixture becomes thick, pale, and creamy.
- Stir in the quark, mascarpone, milk, vanilla pudding powder, cornstarch, baking powder, lemon juice, and lemon zest until smooth. For best accuracy, use a digital kitchen scale—especially for the cornstarch.
- Whip the cream with an electric hand mixer until soft peaks form. Gently fold it into the quark mixture with a whisk until just combined.
- Fold the chilled egg whites into the batter in 2–3 additions, using gentle movements, until fully incorporated and no white streaks remain. The batter is now ready to pour into the prepared pan.
- Pour the cheesecake batter into the prepared springform pan, gently smooth the top, and place it in the oven.
- Preheat the oven to 160°C / 320°F (conventional top/bottom heat). Place a baking tray with a high rim on the lowest rack and fill it with about 1–2 cm (½–¾ inch) of water—this creates a moist baking environment. Place the springform pan on the rack directly above. Bake the cheesecake for about 115 minutes, until the center still jiggles slightly. After about 20 minutes of baking, run an oiled knife carefully all the way around between the cheesecake and the baking paper. If the top is browning too much, loosely cover it with aluminum foil for the last 15–20 minutes. Aim for a lightly golden top.
Notes
After baking, turn off the oven and let the cake rest inside for 15 minutes with the door closed. Then open the oven door slightly (for example, using a wooden spoon handle) and let the cake cool for another 90 minutes in the oven. After that, allow it to cool completely at room temperature. Let the cake rest in the refrigerator overnight, still in the pan, to fully set and develop its flavour.
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For this German Cheesecake, a reliable springform pan, an accurate kitchen scale and a powerful hand mixer have proven to work especially well. Here is a selection we particularly enjoy working with:
