Who doesn’t love a classic Käsekuchen (cheesecake) It’s a perfect balance of creamy cheese filling and a crisp, buttery crust. This homemade version is easy to make, and the end result is absolutely delicious. Here’s how to prepare this comforting and irresistible dessert!
Ingredients for the Crust:
- 320g all-purpose flour
- 100g sugar
- ½ teaspoon baking powder
- A pinch of salt
- 1 egg
- 1 egg yolk
- 150g butter
For the Cheese Filling:
- 750g quark (neutral cheese, or you can use cream cheese as a substitute)
- 4 eggs
- 250g sugar
- Zest of 1 lemon
- 2 packets vanilla pudding powder
- 100ml vegetable oil
- 300ml milk
Instructions:
1. Prepare the Crust:
Start by preparing the crust. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the egg, egg yolk, and butter, then mix everything together to form a dough.
Roll out the dough on a floured surface. Grease a 26cm (10-inch) round cake pan with butter and dust with flour (tap out the excess). Gently transfer the dough into the pan, using a rolling pin to help, and press it into the base and up the sides of the pan. Use a knife to smooth out the dough along the edges, then place the pan in the fridge to chill while you prepare the filling.
2. Make the Cheese Filling:
First, make sure to drain the quark cheese by wrapping it in cheesecloth or a fine cloth to get rid of excess moisture.
In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the lemon zest, vegetable oil, and milk, and mix again. Add the vanilla pudding powder and stir until the mixture is smooth, without any lumps. Then, gently fold in the drained cheese, making sure the mixture is smooth and well combined.
3. Assemble and Bake:
Pour the cheese filling over the chilled crust. Preheat your oven to 160°C (320°F).
Place the pan in the oven and bake for 1 hour and 10 minutes. It’s important to bake the cheesecake at a lower temperature to prevent it from cracking or burning. After about 25 minutes, when you see the cake starting to rise, take it out of the oven. Carefully run a knife around the edge of the crust to separate it from the pan, then gently score the cheese filling around the edges. This helps prevent cracking in the middle of the cake.
Cover the cheesecake with baking paper or aluminum foil to prevent it from burning or over-baking. Return the cake to the oven and bake for another 25 minutes. Then, repeat the process of cutting the edges again.
After that, continue baking for an additional 20 minutes. When done, turn off the oven, remove the paper, and leave the oven door slightly ajar (you can use a wooden spoon to keep it slightly open). Let the cheesecake cool in the oven for another 30 minutes.
4. Finishing Touches:
After cooling in the oven, remove the cheesecake from the oven and let it cool completely. Once cooled, remove the springform pan’s sides and transfer the cheesecake to a serving plate.
Before serving, sprinkle the cheesecake with powdered sugar. Brew a fresh cup of coffee, and enjoy the rich, creamy flavors of this homemade Käsekuchen. It’s the perfect treat for any occasion!
Tips for the Perfect Käsekuchen:
- Slow and steady baking is key to prevent the cheesecake from cracking. Keep the temperature low and bake in stages.
- Lemon zest adds a wonderful freshness to the filling, but you can also try vanilla extract or a dash of cinnamon for a different flavor profile.
- Chill the crust before adding the filling to ensure it sets perfectly during baking.
- Let the cheesecake cool gradually to avoid temperature shock, which could cause cracks.
This Käsekuchen is a classic, and once you try it, you’ll see why it’s loved by so many. Enjoy every bite! 🥰
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