To start, you’ll make the crust, which is a shortcrust pastry that serves as the perfect foundation for the creamy filling. In a bowl, combine 200 grams of flour, 100 grams of sugar, 70 grams of softened butter, one egg, and half a packet of baking powder. Work the ingredients together until you have a firm but pliable dough. Roll it out gently and press it into a round cake pan, making sure to extend the dough up the sides of the pan to create a border for the filling. Once it’s evenly pressed in, place the pan in the fridge to chill while you prepare the filling.
Now comes the magic: the cheese filling. You’ll need one kilogram of quark or soft cheese specifically meant for baking. If quark isn’t available, a good substitute is a mix of cream cheese and ricotta, as they both have a smooth and creamy texture. In a large bowl, cream together the cheese with four egg yolks until velvety. Gradually add 500 milliliters of milk, 50 milliliters of oil, 200 grams of sugar, the zest of one lemon, two packets of vanilla sugar, and two packets of vanilla pudding powder. If you’ve never used pudding powder before, it’s a common ingredient in European baking that helps thicken the filling while adding a gentle vanilla flavor. Whisk everything together until smooth and creamy.
Take your prepared crust out of the fridge and pour the cheese mixture into the pan, spreading it evenly to the edges. Bake the cheesecake in a preheated oven at 170°C (338°F) for about one hour. The filling will set as it bakes, becoming firm but still luscious and creamy.
While the cheesecake bakes, you can prepare the optional meringue topping. Whip four egg whites with 100 grams of sugar until stiff peaks form and the sugar has completely dissolved. The meringue should be glossy and firm. After the cheesecake has baked for an hour, carefully remove it from the oven and spread the meringue evenly over the top, creating gentle swirls or peaks for a decorative touch. Return the cheesecake to the oven and lower the temperature to 150°C (302°F). Let it bake for another 15 minutes, just until the meringue sets and turns a light golden color.
When it’s done, take the cheesecake out of the oven and let it cool completely in the pan before removing the sides. This step is crucial, as it allows the filling to set fully and ensures the cake holds its shape. If you’re not a fan of meringue, feel free to skip it altogether—the cheesecake is just as delicious without it, showcasing the pure flavor of the creamy cheese filling against the buttery crust.
And there you have it: a classic Käsekuchen that’s rich, creamy, and absolutely irresistible. Whether you serve it as is or pair it with a dollop of whipped cream or a drizzle of fruit sauce, it’s a dessert that will always leave people asking for more.
