Ksekuchen German Cheesecake
Indulge in the rich, creamy decadence of Ksekuchen, a classic German cheesecake that's as comforting as it is delicious. This traditional recipe features a tender, buttery crust made from scratch and a velvety filling crafted with authentic quark—perfectly balanced with hints of vanilla and lemon zest for a refreshing lift. Unlike American cheesecake, Ksekuchen is delightfully lighter, thanks to its airy texture and the use of quark or a substitute like farmer's cheese or Greek yogurt. Baked to golden perfection and chilled for a smooth finish, this cheesecake is ideal for any occasion, from festive gatherings to simple family desserts. Easy to make and beautifully satisfying, this German cheesecake will become a favorite in your dessert repertoire!
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold)
- 75 grams Sugar (for crust)
- 1 large Egg (for crust)
- 1 teaspoon Baking powder
- 750 grams Quark (or substitute with farmer's cheese or Greek yogurt)
- 200 grams Sugar (for filling)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 4 large Eggs (for filling)
- 200 milliliters Heavy cream
- 40 grams Cornstarch
Directions
Step 1
Preheat your oven to 180°C (356°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
Step 2
In a large mixing bowl, combine the flour, cold butter (cubed), sugar, egg, and baking powder for the crust. Use your hands or a pastry cutter to mix until the dough comes together into a smooth ball.
Step 3
Roll out the dough on a lightly floured surface and press it evenly into the bottom and about 1 inch (2.5 cm) up the sides of the prepared springform pan. Set aside.
Step 4
In another large bowl, whisk together the quark, sugar, vanilla extract, lemon zest, eggs, heavy cream, and cornstarch until smooth and well combined.
Step 5
Pour the filling into the crust-lined pan, spreading it out evenly.
Step 6
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the filling is set and slightly golden on top. It should still have a slight wobble in the center.
Step 7
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 15-20 minutes to prevent cracking.
Step 8
Once cooled, remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Step 9
Carefully remove the springform pan and slice the cheesecake. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1900.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4609.6 |
| Total Fat 197.0g | 0% |
| Saturated Fat 112.8g | 0% |
| Cholesterol 1405.4mg | 0% |
| Sodium 1170.6mg | 0% |
| Total Carbohydrate 538.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 304.9g | |
| Protein 154.5g | 0% |
| Vitamin D 261.6IU | 0% |
| Calcium 868.8mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1589.9mg | 0% |
Source of Calories