This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.

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  • In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan.

  • Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.

  • Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.

Nutrition Facts

341.1 calories; 9 g protein; 41.6 g carbohydrates; 97.5 mg cholesterol; 207 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2010
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! Read More
(35)

Most helpful critical review

Rating: 1 stars
07/28/2009
I dont know what quark is. used cottage cheese instead and it did not turn out well. A disappointment. Read More
(10)
29 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/08/2010
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! Read More
(35)
Rating: 5 stars
10/29/2009
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! Read More
(27)
Rating: 5 stars
12/08/2007
th5s desert was the best. Read More
(23)
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Rating: 5 stars
03/28/2011
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. Read More
(19)
Rating: 4 stars
09/09/2013
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. Read More
(17)
Rating: 5 stars
09/17/2010
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! Read More
(15)
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Rating: 5 stars
02/23/2009
Fast so gut wie Mama's Read More
(11)
Rating: 1 stars
07/28/2009
I dont know what quark is. used cottage cheese instead and it did not turn out well. A disappointment. Read More
(10)
Rating: 5 stars
11/28/2013
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. Read More
(9)