If you’ve ever wanted to recreate an authentic German cheesecake at home, you may have faced one major challenge—finding quark, the traditional dairy ingredient used in German cheesecakes. Since quark isn’t widely available in many countries, this recipe offers a perfect substitute by using small curd cottage cheese. The result? A creamy, rich cheesecake that forms its own delicate crust as it bakes. This recipe captures the signature tangy yet sweet flavor of traditional German cheesecake while being simple enough for home bakers.

Why You’ll Love This Recipe

• No special ingredients required—easily made with pantry staples.
• Uses cottage cheese instead of quark for an authentic texture.
• Creates its own crust while baking, eliminating the need for a separate base.
• A rich, velvety, and lightly tangy flavor that melts in your mouth.
• Perfect for family gatherings, holidays, or weekend treats.

Ingredients You’ll Need:

• 1 ½ cups white sugar – Adds sweetness and balances the tanginess of the cheese.
• 2 tablespoons cornstarch – Helps stabilize the batter and maintain a smooth texture.
• 3 tablespoons all-purpose flour – Aids in thickening the cheesecake filling.
• 2 (8-ounce) packages cream cheese, softened – Creates a creamy, rich texture.
• 1 pound small curd cottage cheese – Substitutes for quark and provides a traditional consistency.
• ½ cup butter, softened – Enhances the richness and smoothness.
• 4 medium eggs – Binds the ingredients together for a perfect set.
• 1 ½ tablespoons lemon juice – Adds a subtle tang and enhances the flavor.
• 1 teaspoon vanilla extract – Infuses the cheesecake with warm, aromatic notes.

How To Make

1. Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Lightly grease the bottom and halfway up the sides of a 9-inch springform pan to prevent sticking.

2. Combine the Dry Ingredients

In a small bowl, mix together the white sugar, cornstarch, and flour until well blended. This will help distribute the dry ingredients evenly in the batter.

3. Blend the Cheeses

In a large mixing bowl, beat together the cream cheese and cottage cheese at high speed until smooth and fluffy. A hand or stand mixer works best for this step.

4. Add the Butter and Dry Mixture

Slowly add the softened butter and continue beating until fully incorporated. Gradually add the sugar mixture, blending well to ensure a silky texture.

5. Incorporate the Eggs

Add the eggs one at a time, making sure each is fully mixed before adding the next. Scrape down the sides of the bowl to maintain a smooth consistency.

6. Flavor It Up

Stir in the lemon juice and vanilla extract and mix until just combined. Avoid overmixing to keep the texture light and airy.

7. Bake to Perfection

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 10 minutes or until the center is just set.

8. Cool Slowly for Best Results

Once the baking time is up, turn off the oven but leave the cheesecake inside with the door closed for 2 hours. This slow cooling method prevents cracks from forming.

9. Chill Before Serving

Remove the cheesecake from the oven and let it cool on a wire rack. Once it reaches room temperature, refrigerate for at least 4 hours or overnight before slicing and serving.

Pro Tips for the Best Cheesecake

• Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for smooth blending.
• No Overmixing: Overbeating the batter can incorporate too much air, leading to cracks.
• Use a Water Bath (Optional): Placing the springform pan in a water bath can help with even baking.
• Chill Overnight: Allowing the cheesecake to sit overnight in the fridge enhances its flavor and texture.

FAQs About German-Style Cheesecake

1. Can I use ricotta cheese instead of cottage cheese?

Yes, but the texture will be slightly different. Cottage cheese mimics quark better than ricotta.

2. What can I use instead of a springform pan?

A deep pie dish or cake pan with parchment lining can work, but a springform pan is recommended for easy removal.

3. Can I add fruit to this cheesecake?

Absolutely! Berries, sliced peaches, or even a fruit compote make great toppings.

4. How do I prevent my cheesecake from cracking?

Avoid overbaking, cool it gradually, and consider using a water bath.

5. Can I freeze this cheesecake?

Yes! Wrap it well and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Quick & Easy German-Style Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 6 hours
Total Time: 7 hours 30 minutes
Servings: 12

Ingredients:

• 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

Directions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix sugar, cornstarch, and flour in a bowl.
3. Beat cream cheese and cottage cheese until smooth. Add butter and mix well.
4. Gradually mix in sugar mixture. Add eggs one at a time, mixing thoroughly.
5. Stir in lemon juice and vanilla extract, then pour into the pan.
6. Bake for 1 hour 10 minutes.
7. Turn off oven and let cheesecake rest inside for 2 hours.
8. Remove from oven and cool completely before refrigerating for at least 4 hours.

Nutrition Facts (Per Serving – Approximate)

• Calories: 371
• Total Fat: 24g (31%)
• Saturated Fat: 15g (74%)
• Cholesterol: 129mg (43%)
• Sodium: 342mg (15%)
• Total Carbohydrates: 30g (11%)
• Dietary Fiber: 0g (0%)
• Sugars: 25g
• Protein: 10g (20%)