This was so much like my Oma's cheesecake I was floored! Luckily I found Quark vanilla sugar and non-instant vanilla pudding at a local German deli (Old Heidelberg if you are in the Phoenix area). I followed the recipe to the T except I added "drunk raisins" (raisins soaked in rum) to the batter as my Oma does. It was fantastic. I am so glad that I can now make the cheesecake that I previously only had on trips to Germany. Thank you!
Outstanding!!! I made it for a Oktoberfest party and everyone loved it. I'm not sure why anyone would sub cottage cheese for quark since it's not even close to it in texture or taste. It has the texture of ricotta and the taste of a light sour cream. You must use quark for this recipe to taste right. To get the nice color on top I had to cook it for an hour and twenty minutes and chilled it over night. Again great recipe!
th5s desert was the best.
Because the dough has so much butter in it it s not necessary to grease the springform. And if you don t have vanilla pudding mix just put cornstarch instead little less the weight of pudding mix and increase the amount of vanilla sugar.
Have not tried the recipe yet but it reads about right. I am from Germany and bake a traditional german cheesecake almost three times a month. My husband just loves his cheesecake. You all know that it is very easy to make Quark at home right? All you need is milk and some cultures an oven and a cheese cloth if you want to make a big batch at once or buttermilk and a yogurt maker for a small batch. I recommend the milk and the cultures turns out just like store bought in Germany if not better.
About as German as Cheesecake gets! DELICIOUS! I made this last night for a Company Picnic and everybody (that got a piece) loved it! When you first make the filling it seems a little runny- but don't fret it will all harden up! Also-cooktime was closer to 90 minutes at 375. But soooo good!
I dont know what quark is. used cottage cheese instead and it did not turn out well. A disappointment.
Amazing. I was stationed in Germany for 13 years and I loved this quark based cake but until today never tried (dared) make it for myself. Well the spirit moved me and I decided to go for it on my own. I followed this recipe to the letter and I give it 5 stars easily. The flavor is fantastic the texture is moist the lemon taste s faint yet gives it the little tart taste you expect without having to grate a lemon peel into the batter. Like others have mentioned here however 60 minutes was definitely not enough at 350 degrees not at all. Mine took a good 80-90 minutes to firm up before I pulled it out. other than adjusting the cook time this recipe is perfect. I will definitely be making this again and again.
