12 In Cakes, Pies & Tarts/ Germany/ Recipes

Best Authentic German Cheesecake (Käsekuchen)

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I’ve got another cheesecake recipe for you! Another German cheesecake recipe. Yum! This cheesecake is light and creamy with a hint of lemon. One bite and you’ll swear you’re in Germany.

Today’s cheesecake has a crust. If you’re looking for a crustless cheesecake, check out my other German cheesecake recipe. 

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I want to make this again! So light and creamy. Amazing!

Ready to make German cheesecake? Great! But don’t get out the cream cheese! This cheesecake is made with quark.

Huh? What’s quark?

Quark is a fresh unaged cheese that’s popular in Germany and other European countries. It has the texture of a very thick Greek yogurt but tastes less tangy and sour. It’s also high in protein and is delicious spread on toast or combined with fresh berries – both make an excellent breakfast.

Quark is super easy to make at home (here are my step-by-step homemade quark directions) but the good news is that if you don’t have time to make quark, you can substitute Greek yogurt. That’s what I use when I don’t have time to make a fresh batch of quark before making a German cheesecake.

Best authentic German cheesecake

You’ll also want to put the graham cracker crumbs away because unlike cheesecake in the US, German cheesecake uses a short crust instead of cookie crumbs. The crust in this recipe is so tender, lightly sweet, and has a slight lemon flavor.

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I served this cheesecake with fresh whipped cream, strawberries, and blueberries. It also tastes great just by itself. For next time I’m thinking about making a berry topping using Rote Grütze, which is another amazing German dessert. I’ll have to make a whole new cheesecake to try that, though, because this cheesecake didn’t last but a couple days.

If you’re looking for a new cheesecake to try or are just hungry for a taste of Germany, try this authentic German cheesecake!

Best authentic German cheesecake with quark

German Cheesecake Recipe

5 from 3 votes
Authentic German Cheesecake

Looking for a new cheesecake recipe? Hungry for a taste of Germany? Try this authentic German cheesecake!

Author: Int'l Desserts Blog
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • pinch of salt
  • 2 tsp vanilla sugar (or 1 tsp of vanilla extract)
  • 1 tbsp finely grated lemon rind
  • 1/4 cup granulated sugar
  • 6 tbsp butter
  • 1 egg (beaten)
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 2 tsp vanilla sugar (or 1 tsp extract)
  • 6 tbsp butter (room temp)
  • 3/4 cup heavy cream
  • 2 cups quark (or Greek yogurt)
  • 1 1/2 tsp cornstarch
  • 3 egg whites
  • pinch of salt
  1. Combine sifted flour, baking powder, salt, lemon zest, sugar, and vanilla sugar or extract. 

  2. Cut in the cold butter. Add the beaten egg and then use your hands to form into a dough. 

  3. Wrap dough in plastic and chill in the fridge for an hour.

  4. After the dough has chilled, form it into a disc and then roll it out on a floured surface. Shape dough into a disc again, and roll it out once or twice more. I found the dough very crumbly and hard to work with at first, but after I rolled it out twice, it became much easier to work with. 

  5. Roll dough out once more and then transfer to a prepared pan. The dough should cover the bottom and go all the way up the sides of the pan.

  1. Beat the egg yolks, sugar, and vanilla sugar until pale. Add softened butter and continue beating until well combined. Add the heavy cream and beat again. Add quark (or Greek yogurt) and beat one more time until everything  is well combined.

  2. Beat egg whites and salt to stiff peaks in a separate bowl. Fold egg whites and sifted cornstarch into cheesecake mixture. 

  3. Pour mixture into a 9-inch springform pan and bake on 300F for about 60 minutes. (Mine needed 70 minutes.) The cheesecake is done when the edges are browned and a toothpick comes out clean. The center of the cheesecake will be a bit wiggly and it will fall as it cools - that's normal. 

  4. Let the cheesecake cool on the counter for an hour and then several hours in the fridge. It's best to make this cheesecake the day before you want to serve it. Enjoy!

Recipe Notes

Based on this recipe from Diana's Desserts

Step 1: Make the Crust

How to make the best authentic German cheesecake

 Step 2: Make the Cheesecake Filling

How to make the best authentic German cheesecake

Step 3: Enjoy 🙂 


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The BEST authentic German cheesecake! So good!

Click here for more German dessert recipes! 

Easy & Delicious German Crustless Cheesecake



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  • Reply
    August 31, 2017 at 3:28 am

    This cheesecake looks fabulous. We love cheesecake and have never tried German Cheesecake. Thank you for sharing at To Grandma’s House we go link party.

    • Reply
      September 6, 2017 at 5:08 pm

      It’s delicious, Amy! Thanks for stopping by and for pinning. 🙂:)

  • Reply
    Grandmas House DIY
    September 5, 2017 at 3:21 pm

    Thank you so much for sharing this with us at our To Grandma’s house link party! I will be featuring it tomorrow morning when the new party starts, have a great week!

    • Reply
      September 6, 2017 at 5:06 pm

      Thank you for featuring my German cheesecake on your link party! 🙂

  • Reply
    September 6, 2017 at 8:21 pm

    I am able to find quark cheese at our German Deli. We typically only go there for Christmas to make special recipes such as this one. Pinning its looks wonderful.

    • Reply
      September 7, 2017 at 1:45 am

      You’re lucky! I rarely find it where I live so I make it from scratch. I prefer to be authentic and use quark when I make this cheesecake but Greek yogurt works well, too. Thanks for pinning the recipe. 🙂

  • Reply
    Jas @ All that's Jas
    April 23, 2018 at 3:11 am

    You had me at cheesecake and German. Ah, I miss quark! And German Kaesekuhen. YUM! Never thought of using yogurt instead, but will try for sure. 🙂 Thanks for bringing back the memories. Pinned to my cheesecake board.

  • Reply
    August 26, 2018 at 3:29 pm

    Would you please let me know what size the baking pan is and how many portions this will make.

    This type of cheesecake is a long term family favpurite.

    • Reply
      September 5, 2018 at 1:07 pm

      Hi Sandra, I used a regular sized springform pan, which I think is about a 9-inch pan. As far as how many servings, I’d say 14-16. I hope you enjoy the cheesecake!

  • Reply
    September 4, 2018 at 11:52 am

    I would like to try this today. Do I need a european flour or is my all purpose good? Also, what size Springform was it?

    • Reply
      September 5, 2018 at 1:01 pm

      Hi Dayna, I used all purpose flour and a regular sized springform pan (which I think is about a 9 inch pan). I hope you enjoy the cheesecake!

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