There is something about cheesecakes that gets me. They are so versatile, and it doesn’t matter if you prefer your cheesecake plain or maybe with some fruit topping. One thing stays the same though, it tastes always better the next day. Especially this German Cheesecake.
And it is really simple to make. The only important thing this cheesecake really needs apart from love is time to cool down. Just make sure you cool down the cheesecake in your fridge if you live in a hot area, again, best works overnight.
I can only recommend baking it in the evening and to savour the German cheesecake the next day as otherwise, the cheesecake will be wobbly and more like a custard. But it will still taste great though. 😉
What’s special about a German Cheesecake?
It’s the Quark and the Base.
While the American cheesecake is made with cream cheese and a cookie and butter base, here we use Quark. And the base is a dough and not made of delicious cookies and melted butter.
But what is Quark actually?
Quark is a dairy bi-product, sometimes translated as curd cheese, farmers cheese. In the traditional home-made process, the milk would be allowed to let stand until it soured naturally by the presence of naturally occurring bacteria and is very high in Protein.
The below recipe is for a 20 cm spring form, if you happen to have a 28 cm form, simply double the recipe but keep the baking time, and it will turn out great.
Rolling out the dough?
And if you are struggling with the dough for this German cheesecake, I have a simple trick for you:
Place ⅔ of the dough on your base of the form and place some cling film on top before you roll it out evenly with your rolling pin. Put the outside ring of your baking form back on it and, with the other ⅓ of the dough, roll a rope and place it around the side. Divide it with the back of the spoon evenly until the edges are covered.
Top the cheesecake with your favourite fruits or simply dust with some confectioner sugar and enjoy with friends and family!
- 20 minutes
- 8 hours
- 1 hours
- 9 hours 20 minutes
|70 g||butter and extra to grease baking form|
|5||drops vanilla extract|
|3||tsp baking soda|
|1||packet Vanilla Custard powder “Pudding vanilla flavour”|
|50 ml||sunflower oil|
|1 juice and zest of a lemon|
- Springform Pan 20cm
Steps of preparation
- Mix the flour, salt, sugar, baking soda and sugar together.
- Add the eggs, butter and vanilla extract and knead everything to a dough.
- The dough will be sticky, add a bit more flour if it’s too sticky.
- Grease your form with butter
- Roll the dough out and place in your baking form. Do not forget to cover the sides as well.
- If you are having trouble with the dough, here comes my trick:
- Place ⅔ of the dough on your base of the form and place some cling film on top before you roll it out evenly with your rolling pin. Put the outside ring of your baking form back on it and, with the other ⅓ of the dough, roll a rope and place it around the side. Divide it with the back of the spoon evenly until the edges are covered.
- Place your baking form with the cake base in the fridge until you are ready.
- Preheat the oven to 170 °C
- In a big bowl, combine the quark, sugar, vanilla custard powder, milk, eggs, sunflower oil and the zest and the juice of the lemon.
- It should roughly take you 2 minutes.
- Get the base from the fridge and slowly pour your cheesecake filling on top of the base.
- Place the cake in the oven and bake for 1 hour.
- Check on the cake after roughly 45 minutes, and you may need to cover it with foil to prevent it from getting a burnt top.
- Take the cake out of the oven on a rack and let it cool down.
- Best works overnight, as if you cut it straight away the cake will be runny.
- Top it with your favourite fruit or dust with some confectioners sugar