A traditional German cheesecake recipe that's really easy to make? YES! Tastes just like you've had in Germany ... with a few little changes to make it easier! This recipe uses Quark ... and if you can't buy it, then check out below and make it yourself at home. The changes?
Well, instead of making a "Knetteig" crust, I used crushed German Butterkekse, 'cause it's easy and, I think, tastes better!
How to make a cheesecake really doesn't have to be difficult! There are so many different recipes, but I really like quick and simple. That's the recipe above!
That's it. Real. German. Cheesecake. Wunderbar!
Check out my page on making your own Quark here, or follow these quick steps below.
Easy way to make Quark ... use a Greek yogurt maker and buttermilk. 12 hours 'incubation' and 6 hours draining in fridge (I did 10 hours accidentally ... and a bit thicker than normal) ... can do in oven ... but the yogurt maker leaves the oven available for other uses. (Quantity: 4 cups buttermilk = 1.75 cups quark)
Don't have a yogurt maker? Don't fret! You can still make Quark. Pour the buttermilk into large casserole with lid. Let sit in oven overnight (at least 8 hours) at the lowest temperature possible ... no more than 150 degrees.
Line a large sieve or colander with a clean cloth. Pour the "cultured" buttermilk into it and let it sit to drain in the fridge for 6 hours or so.
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*Kaffeeklatsch: /ˈkafeːˌklatsh / (noun) an informal gathering for coffee and chatting
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German Cheesecake Recipe
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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