If quark is unavailable, substitute with fromage frais, yogurt cheese, mascarpone, a mixture of 2 parts ricotta plus 1 part sour cream, or strained cottage cheese. For a richer flavor, use browned butter in the crust. To prevent the top from browning too quickly, tent the cheesecake with foil during the last 15-20 minutes of baking. A water bath is not necessary for this recipe, but it can help to create an even more creamy texture. If using a water bath, wrap the bottom of the springform pan tightly in foil to prevent water from seeping in.
Isolde's German Cheesecake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS100
Indulge in the creamy decadence of this classic German cheesecake. A smooth, subtly sweet filling nestled in a delicate crust, it's a comforting dessert that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol98 mg
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Fiber0 g
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Protein9 g
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Saturated Fat5 g
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Sodium207 mg
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Sugar29 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. (5 minutes)
02
StepIn a medium bowl, cream together 1/2 cup granulated sugar and softened butter until smooth. Beat in 1 egg, then gradually add flour and baking powder, kneading until a dough forms. (10 minutes)
03
StepPress the dough evenly into the bottom and up the sides of the prepared springform pan. (5 minutes)
04
StepIn a large bowl, combine the quark, remaining granulated sugar, vanilla pudding mix, vegetable oil, and vanilla sugar until smooth and well combined. (5 minutes)
05
StepStir in the milk, remaining 1 egg, egg yolks, and lemon juice until the filling is homogenous. Pour the filling into the prepared crust. (5 minutes)
06
StepBake in the preheated oven until the filling is set and no longer jiggles when the pan is gently shaken, approximately 1 hour. (60 minutes)
07
StepAllow the cheesecake to cool completely in the pan before refrigerating for at least 2 hours before serving. This helps the cheesecake to set properly. (120 minutes)
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Walton Spinka
Mar 9, 2025I substituted the quark with a mixture of ricotta and sour cream, and it turned out wonderfully. Thanks for the helpful substitution tip!
Dante Kemmer
Mar 3, 2025Amazing recipe. The texture is perfect.
Jaydon Stehr
Feb 15, 2025So delicious and easy to make!
Kaela Stoltenberg
Dec 25, 2024My crust was a little soggy. I'll try blind baking it next time.
Mervin Bauch
Dec 6, 2024I made this for a German-themed party, and it was a huge hit. Everyone raved about how authentic it tasted.
Chelsie Walker
Oct 27, 2024The recipe was easy to follow, and the baking time was spot on. My family loved it!
Lazaro Toy
Aug 26, 2024The lemon juice adds a lovely brightness to the cheesecake. It's not too sweet, which is perfect.
Hope Pagac
Aug 16, 2024This cheesecake is divine! The crust is perfectly crisp, and the filling is so creamy and flavorful. It's a crowd-pleaser every time!