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Creamy German Cheesecake Recipe – Classic & Easy

Name: Creamy German Cheesecake Recipe – Classic & Easy
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 200g all-purpose flour (Type 405); 100g cold butter; 50g sugar; 1 egg yolk; 1 pinch salt; 500g low-fat quark; 250g cream cheese (double cream); 150g sugar; 3 eggs; 3 tbsp cornstarch; 1 tsp vanilla extract; 200ml heavy cream; 1 organic lemon (zested); 1 tbsp butter for greasing the pan

This creamy German cheesecake with a luscious quark topping is a true staple of the German coffee-and-cake tradition. With our recipe, you'll nail the perfect cheesecake on your very first try.

Recipe.food AI-generated recipe

Updated 2. September 2026

90 min Total

25 min Prep

65 min Cook

8 servings

160°C Temperature

Instructions

For the shortcrust base, knead together the flour, cold butter cut into pieces, sugar, egg yolk, and a pinch of salt until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Butter a 26cm springform pan and press the dough evenly into the bottom, forming a 3cm rim up the sides.

Preheat the oven to 160°C convection. Blind-bake the crust for 15 minutes until lightly golden. Remove from the oven and let cool.

For the filling, place the quark in a fine-mesh strainer and let drain for 10 minutes. Beat the cream cheese until smooth, then stir in the quark, sugar, and eggs one at a time until a smooth mixture forms.

Stir in the cornstarch, vanilla extract, and lemon zest. Whip the heavy cream to stiff peaks and gently fold it into the quark mixture.

Pour the quark filling over the pre-baked crust and smooth the top. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).

Bake the cheesecake at 160°C for 50–55 minutes, until the surface is golden and just barely jiggles in the center. Turn off the oven and let the cake rest for another 15 minutes with the oven door slightly ajar.

Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours — preferably overnight — before releasing it from the pan.

History & Origin

German cheesecake has its roots in the Central European quark tradition, which sets it apart from American cheesecake or the Italian ricotta version. Its heart and soul is low-fat quark, which has been made in German homes and dairies for centuries and gives the cake its characteristic light, slightly tangy flavor. The combination of a shortcrust base and a creamy quark filling is today a classic found equally in German bakeries and home kitchens.

Variations

Crustless (New York-style): Skip the shortcrust base and pour the filling directly into a greased springform pan dusted with sugar — the result is an even creamier texture.

Vegan version: Replace the quark and cream cheese with plant-based alternatives made from cashews or cultured soy, and substitute each egg with 1 tbsp cornstarch mixed with 3 tbsp plant-based milk.

Lemon cheesecake: Add 2 tbsp of freshly squeezed lemon juice to the batter and double the amount of lemon zest — for a brighter, fresher flavor.

Covered cheesecake: Roll out a second thin sheet of shortcrust dough and lay it over the filling, then brush with a little milk — a style typical of many regions in eastern Germany.

Common Mistakes – and How to Avoid Them

Not draining the quark: Too much residual moisture in the quark makes the filling watery and prevents it from setting properly — let it drain in a fine-mesh strainer for at least 10 minutes.

Baking temperature too high: Too much heat causes the top to crack badly and the cake to dry out — 325°F (160°C) convection without overheating is key.

Skipping the water bath: Without a water bath or a humid oven environment, the outside of the filling dries out before the center is fully set — at minimum, place a pan of hot water on the oven floor.

Removing from the pan too soon: A cheesecake that is still warm will fall apart easily — let it cool completely in the pan, then refrigerate for at least 4 hours, preferably overnight.

Overbeating the eggs: Too much air beaten in will cause the cake to sink significantly as it cools — stir the eggs in briefly and evenly, just until incorporated.

Storage & Shelf Life

Stored covered in the refrigerator, the cheesecake will keep for 3–4 days — best kept in the pan or on a plate tightly wrapped in plastic wrap. Freezing is possible: pre-freeze individual slices on a baking sheet, then transfer to freezer bags — they’ll keep for up to 2 months. To thaw, let the slices defrost slowly in the refrigerator overnight; do not microwave, as this will make the texture grainy.

What to Serve With It

Classically, German cheesecake is served as-is or with a dollop of lightly sweetened whipped cream. Fresh berries — strawberries, raspberries, or blueberries — are a perfect pairing, as their acidity balances the richness of the filling. A mild drip coffee or a light Darjeeling tea makes an ideal beverage. This cake is a perennial favorite for Sunday coffee gatherings, birthday parties, and brunch, and also travels well as a crowd-pleasing homemade gift.

Frequently Asked Questions

Why does my cheesecake crack on top?

Cracks are usually caused by too high a baking temperature or overbaking. The water bath and low temperature in our recipe reliably prevent this.

Can I use only cream cheese instead of quark?

Yes, you can use 750g (about 26oz) of cream cheese, but the cake will be noticeably richer and less authentically German. The quark-cream cheese combination is what gives it that perfect creamy texture.

How do I know when the cheesecake is done?

The cake is ready when the top is golden and only the very center still has a slight wobble. A toothpick inserted should come out slightly moist — it will finish setting during the resting phase.