Using floured hands roll one of the dough parts into a roll and lay it around the edge of the baking form. The shortcrust pastry dough should come together easily and should not feel overly sticky. Transfer the dough to a floured work surface or use a non-stick silicone mat.Add the egg, flour and baking powder (affiliate link) and mix until completely combined. Using a hand or stand mixer, mix the butter and sugar until creamy.Grease the sides with butter and dust with flour, this will make it easier to remove the cake from the form later. Preheat the oven to 180☌/ 356☏ -top- bottom heat and line a 26 cm, 10 inches round cake form with parchment.1 teaspoon grated lemon peel Recipe for German Cheesecake To make the base:.
2 teaspoon vanilla sugar (see how to make homemade vanilla sugar or alternatively use 2 teaspoon vanilla extract (affiliate link)).40 g / 1.4 oz cornflour (alternatively you can use shop-bought or homemade vanilla pudding powder).1 kg / 35 oz – Quark (Margerquark) OR 500 g / 17.6 oz cream cheese and 500 g / 17.6 oz greek yoghurt (10% fat).1 teaspoon baking powder (affiliate link).125 g / 4.4 oz butter (at room temperature).250 g / 8.8 oz flour ( Germany type 405, UK plain four, USA pastry flour).However, you can achieve a similar light texture by using a mixture between Greek yoghurt and creme cheese. Authentic German cheesecake is with quark. To make this recipe more accessible for everybody, I will give you a version with and without quark. The recipe that we know as “THE German baked cheesecake” today was developed in the 19 th century. The first written recipe in Germany was published in 1598, and here the cake was described as dessert. At first, the cheesecake was served as the main course, as we know from Taillevent, the cook of Carl V, who lived in the 14th century. The first nation to start making a cake from quark and sour cream were the ancient Greeks. The crust of the German version is usually made from shortcrust or yeast dough, whereas the American versions often use a cake base made from a sponge dough or graham crackers/biscuits.Ī German cheesecake is simply baked in the oven whereas a classic American cheesecake is prepared in a water bath. This makes the cake texture a little denser. American cheese cakes tend to use a filling of cream cheese mixed with either cream or ricotta. The German cheese cake filling consists mainly of quark, which makes it a lighter cake. German cheesecake vs American cheesecake. Käse is the word for Cheese in Germany and “Kuchen” the word for cake. The base is often made from a shortcrust pastry or yeast dough.Ĭheesecake in German is called “Käsekuchen” which is pronounced “KAY-ZE-COOK-EN”. German cheesecake using quark, eggs and sugar for a filling. I believe the key to success if to give your cheesecake enough time to bake and cool. We can call this version German-style cheesecake. Therefore alongside the traditional recipe, you can make the cake with a mixture of creme cheese and greek yoghurt instead. It can be hard to get hold of quark outside of Germany. Authentic German cheesecake is made with quark. I have adapted this recipe, so this cheesecake can be baked with or without quark. Light and airy, creamy and delicious this cheesecake is hard to resist. A traditional German cheesecake is one of the classic recipes of German baking.