German Cheesecake Mit Quark Recipes

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AUTHENTIC GERMAN CHEESECAKE



Authentic German Cheesecake image

My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in place of quark and makes its own crust while baking.

Provided by MISS ALIX

Categories     World Cuisine Recipes     European     German

Time 7h30m

Yield 12

Number Of Ingredients 9

1 ½ cups white sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
2 (8 ounce) packages cream cheese, softened
1 pound small curd cottage cheese
½ cup butter, softened
4 medium eggs
1 ½ tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
  • Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
  • Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 30.1 g, Cholesterol 129.1 mg, Fat 24.1 g, Fiber 0.1 g, Protein 9.9 g, SaturatedFat 14.7 g, Sodium 341.8 mg, Sugar 25.4 g

ISOLDE'S GERMAN CHEESECAKE



Isolde's German Cheesecake image

This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese.

Provided by ~TxCin~ILove2Ck

Categories     World Cuisine Recipes     European     German

Time 1h15m

Yield 12

Number Of Ingredients 14

⅜ cup butter
½ cup white sugar
1 egg
1 teaspoon baking powder
1 ⅓ cups all-purpose flour
18 ounces quark
3 tablespoons oil
¾ cup white sugar
1 individual packet vanilla sugar
1 (3 ounce) package non-instant vanilla pudding mix
2 egg yolks
1 egg
2 ⅛ cups milk
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
  • In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan.
  • Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.
  • Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 41.6 g, Cholesterol 97.5 mg, Fat 15.8 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 29.2 g

GERMAN CHEESECAKE (KäSEKUCHEN)



German Cheesecake (Käsekuchen) image

This German-style Cheesecake - known as Käsekuchen in German - is the perfect dessert. Made with quark and pudding powder, it has a light and fluffy texture. This quark cheesecake surprises with a hint of lemon and a delicious crust!

Provided by Recipes From Europe

Categories     Desserts

Time 1h30m

Number Of Ingredients 15

1 1/3 cups all-purpose flour
1/3 cup granulated sugar
a pinch of salt
1/2 teaspoon baking powder
1 medium-sized egg
1/2 teaspoon vanilla extract
1/2 cup butter (cold)
1 cup granulated sugar
3 medium-sized eggs
2 cups Quark (see notes)
1 package instant pudding powder (vanilla (approximately 1/2 cup))
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 cup vegetable oil
3/4 cup whipping cream

Steps:

  • Add the flour, sugar, salt, and baking powder into a medium-sized bowl and give everything a stir with a spoon.
  • Cut up the cold butter into small cubes and add them into the bowl. Also, add the vanilla extract and the egg into the bowl.
  • Mix everything with the spiral dough hooks of your electric mixer or your clean hands until the dough is well combined and forms a ball. Cover the bowl with cling film and place it in the fridge.
  • In a separate large bowl, mix the eggs with the sugar using the normal beaters of your electric mixer until you have a creamy mixture. Add the pudding powder and vanilla extract and mix again until everything is well combined. Then add the oil and the lemon zest and mix again.
  • In another bowl, whip the cream using clean (!) beaters of your electric mixer.
  • Fold the whipped cream and quark into the mixture in the large bowl little by little using a spatula or large spoon. Make sure everything is well combined and there are no lumps. Set the mixture aside.
  • Line the bottom of your 9 1/2 inch springform pan with parchment paper and grease the sides. Also preheat the oven to 330 degrees Fahrenheit.
  • Take out the dough from the fridge and sprinkle your countertop with a little bit of flour. Roll out your dough using a rolling pin until it is just a bit larger than your springform pan. Place the rolled out dough into the pan and press it into place. You should have a crust of approx. 1 inch going up the sides of the pan.
  • Once your crust is fitted well, pour the filling into the pan and make sure it is evenly distributed using a spatula or spoon.
  • Bake the cake in the lower third of your oven for 60-70 minutes. Remove the cake from the oven and let it cool fully before removing the ring of the springform pan. You can dust the cheesecake with powdered sugar before serving (optional).

Nutrition Facts : ServingSize 1 g, Calories 296 kcal, Carbohydrate 28 g, Protein 6 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 71 mg, Sodium 124 mg, Sugar 18 g, UnsaturatedFat 10 g

GERMAN CHEESECAKE (MIT QUARK)



German Cheesecake (Mit Quark) image

This recipe came from my Oma, my German grandmother from Hannover. The original was in grams, but fortunately my mum translated it into cups for me. It is different from a North American cheesecake, less thick and creamy, with a different flavour entirely.

Provided by MummaKat

Categories     Cheesecake

Time 1h20m

Yield 1 cake

Number Of Ingredients 15

1 cup flour
1 teaspoon baking powder
1/3 cup sugar
1 egg yolk
1 tablespoon milk
1/4 cup butter
2 lbs Quark (German cream cheese, similar to ricotta)
1 tablespoon cornstarch
2 tablespoons custard powder (heaping Tbsps, Bird's custard)
2 egg yolks
3/4 cup sugar, divided
1 drop lemon flavoring
1 1/2 cups milk
3 egg whites
2 cups raisins or 2 cups cherries, well-drained

Steps:

  • Preheat oven to 350F.
  • Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
  • Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
  • Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
  • Bake for 60 minutes.

GERMAN CHEESECAKE



German Cheesecake image

Here's and old-fashioned recipe that includes cottage cheese.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 9

1/2 cup graham cracker crumbs
2 cups 4% cottage cheese
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 cups sour cream

Steps:

  • Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. , In a bowl, beat cream cheese and sugar. , Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. , Pour into pan. Bake at 325° for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife.

Nutrition Facts : Calories 222 calories, Fat 12g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 188mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 0 fiber), Protein 7g protein.

GERMAN QUARK CAKE



German Quark Cake image

A kind of baked baseless cheesecake, Quark Kuchen is the German name. This is from an tiny old German baking book. (Quark is of European origin and is something like ricotta cheese or mascarpone cheese, but lighter.)

Provided by RotiJala

Categories     Cheesecake

Time 1h10m

Yield 1 loaf, 7-10 serving(s)

Number Of Ingredients 9

120 g caster sugar
100 g butter
3 eggs
500 g Quark
1 teaspoon vanilla essence
1 teaspoon lemon rind, grated
1 teaspoon lemon juice
60 g flour
1 teaspoon baking powder

Steps:

  • Preheat oven to 175 degrees Celsius.
  • Beat together the first seven ingredients till well blended.
  • Mix baking powder with flour and sift. Fold into the quark mixture.
  • Butter and flour a loaf pan. Pour batter into it.
  • Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
  • (Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).

Nutrition Facts : Calories 232.4, Fat 13.6, SaturatedFat 8, Cholesterol 110.2, Sodium 184.1, Carbohydrate 24.2, Fiber 0.3, Sugar 17.3, Protein 3.7

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