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German Cheesecake Recipe
& Homemade Quark Recipe ❤️
➤ by Oma Gerhild Fulson
FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Learn how to make cheesecake, just like it's made in Germany.
A traditional 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. (I use my Dash Greek Yogurt maker to make Quark!)
The changes?
Well, instead of making a "Knetteig" crust, I used crushed cookies, such as German Butterkekse (when available), 'cause it's easy and, I think, tastes great!
When I use my Dash Greek Yogurt Maker to make Quark for this cake, I need to start the day ahead to allow for the incubation period.
So, with a bit of planning, the amount of work used for this cake, really isn't very much. Therefore, how to make a cheesecake really doesn't have to be difficult!
There are so many different cheesecake recipes, but I really like quick and simple. That's the recipe below!
Quick Tips for Making Cheesecake ...
> Don't have a food processor? Put the cookies into a Ziploc bag and roll over with a rolling pin until the cookies have become crumbs.
> Don't have German butter cookies? Use tea biscuits (I've used Mr. Christie Social Tea Biscuits.)
> Can't get the traditional Puddingpulver? I used Bird's Custard Powder, but if that's not available, just use corn starch and add twice the vanilla sugar.
> Can't buy vanilla sugar? Make your own easily here.
That's it. Real. German. Cheesecake. Wunderbar!
How to make Quark
Check out my page on making your own Quark here, or follow these quick steps below.
> Use a Yogurt Maker ...
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).
You can do in oven, but the yogurt maker leaves the oven available for other uses. (Quantity: 4 cups buttermilk = 1.75 cups quark)
> Use the Oven ...
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°F.
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.
Oma's Notes:
This cake was brought to my attention by my dear Facebook friend, Anna Hanssen, who shared the recipe for Der beste Kaesekuchen der Welt. She gave me some of her adaptations and then I added my own changes.
Thanks, Anna!
How to make Cheesecake, German-style ❤️
Ingredients:
CRUST
- 7 oz butter cookies (German Butter Cookies or Mr. Christie's Social Tea Biscuits)
- ⅓ cup butter, melted
FILLING
- ½ cup butter, room temperature
- 1⅛ cup granulated sugar
- 2 tsp vanilla sugar
- 3½ tbsp Bird's Custard Powder or 1 package Dr. Oetker Puddingpulver
- 3 eggs
- 2 cups quark (see below)
- 1 cup sour cream
- 1 cup whipping cream
Instructions:
CRUST
- Preheat oven to 350°F. Grease a 10-inch springform pan.
- Process the cookies in a food processor to the crumb stage.
- Stir in the melted butter, mixing well.
- Put buttered crumbs into springform pan, pressing down firmly, making a slightly raised edge.
FILLING
- In a large mixing bowl, add the butter, sugar, vanilla sugar, custard powder or pudding powder, and eggs. Mix well.
- Stir in the quark and sour cream.
- In a separate bowl, beat the whipping cream until stiff.
- Fold the whipped cream into the quark mixture until well incorporated.
- Pour filling onto buttered crumb crust and smooth the top.
- Place the pan into the oven, placing a cookie sheet on the rack below to catch any possible overflow.
- Bake 50 - 60 minutes or until the top is nicely golden brown and the cake seems set.
- Turn off oven heat and prop door open just a bit (I use a wooden spoon) so that the cake can cool off slowly.
- After about an hour, remove cake from the oven and place on a cookie rack to finish cooling.
- The cake is best served (if you can wait) once it has been in the fridge for several hours.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
PIN this ... while preparing your springform pan and ingredients
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❤️ How to Make Cheesecake, German-style, just like Oma
By Oma Gerhild Fulson
How to make cheesecake, just like your Oma and this includes a recipe for making quark ... at home! Tastes just like you've had in Germany.
Ingredients: sour cream, eggs, whipping cream, butter,
For the full recipe, scroll up ...
Words to the Wise
"Acquitting the guilty and condemning the innocent -- both are detestable to the Lord."
Proverbs 17:15 (NLT)
What others are saying about Oma's cookbooks
To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
I thought all German cuisine was the same – sausage. Boy was I wrong.
Beautifully photographed, Oma’s recipes (in German Meals at Oma's) taste as scrumptious as they look.
Look out France, Spain and Italy. A new major European cuisine is about to give you a run for our palates!
➤ Ken Evoy, MD, Founder of SiteSell.com and creator of Solo Build It!
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...
The extra tips and options that you give after each recipe are very helpful.
➤ Chef Glenn
FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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