Kasekuchen — German baked quark cheesecake
Käsekuchen is the German baked cheesecake — made with quark rather than cream cheese, giving a tangier, less rich result than American-style cheesecake. The base is usually a sweet shortcrust or a crumbly Mürbeteig.
i. Origin & history
Käsekuchen is one of the most-loved German home cakes — every household has a version. The quark filling distinguishes it from American baked cheesecake; the tang is the whole point.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 300 g plain flour
- 100 g sugar
- Pinch salt
- 150 g unsalted butter, cold
- 1 egg
- 1 kg quark (or 500 g quark + 500 g cream cheese)
- 200 g sugar
- 4 eggs
- 2 tbsp cornstarch
- Zest of 1 lemon
- 2 tsp vanilla
- 60 g unsalted butter, melted
- 100 ml whole milk
iii. Method
- Make pastry: rub butter into flour, sugar, salt; mix in egg to a dough. Chill 30 min.
- Press into a 24 cm springform tin, building up the sides 4 cm. Blind bake 15 min at 180 °C.
- Beat quark, sugar, eggs, cornstarch, zest, vanilla, butter and milk to a smooth filling.
- Pour into the shell. Bake 60-70 min until just-set and golden on top. Cool fully in the tin (4 hours) before unmoulding.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Lemon Käsekuchen emphasises citrus. Raisin Käsekuchen adds soaked raisins. Streusel Käsekuchen tops with a crumble. Strawberry Käsekuchen tops with fresh strawberries.
vi. Common questions
What is kasekuchen?
Kasekuchen is german baked quark cheesecake, from austrian & german cuisine. The base is usually a sweet shortcrust or a crumbly Mürbeteig
Where is kasekuchen from?
Kasekuchen is from the austrian & german dessert tradition; the recipe and history are detailed above.
How long does kasekuchen keep?
See the storage note in the Quick facts panel: 4 days refrigerated.