Käsekuchen (German Cheese Cake)

Line a greased springform tin with a pastry of your choice, bottom and sides, preferably some kind of shortcrust pastry.

750gquark (preferably 0.2% fat)
2egg yolks
200g whipping cream
80gcorn flour
1untreated lemon (possibly some vanilla essence)

If you can’t find quark (a kind of curd cheese) try “pressed cottage cheese” or use crumbled cottage cheese and blitz it in a food processor until smooth.

Mix the cheese with the eggs, the egg yolks, the cream, and juice and grated zest of the lemon until smooth.

Mix the sugar with the cornflour and combine with the batter.

Pour onto the pastry base.

Bake for about 70 minutes at 160°C in a convection oven (or 175°C in a no-air circulation oven). The top should be well browned.

Leave to cool for about 10, 15 minutes, then turn onto a cooling rack, and leave to cool completely.

Dust with powdered sugar if desired.

This works also well without a shortcrust base. Just pour the batter in a glassware or enamel baking dish. Bake for about an hour. Don’t turn it out of the form, serve it like a baked pudding.

If desired put fruit like tangerine slices or apricot halves on the bottom before adding the batter. This works better without the crust as it tends to make it a bit soggy.

If desired add vanilla essence to the cheese batter. Or, instead of using cornflour use a packet of custard powder.


Nobody was hurt during the making of this slideshow. I like to thank my husband for volunteering to remove (and destroy) the missing parts.

2 thoughts on “Käsekuchen (German Cheese Cake)

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