Isolde's German Cheesecake

12 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 hr 15 min

“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.” - by ~TxCin~ILove2Ck

Adjust Servings

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Metric US

Original recipe yields 1 - 9 inch cheesecake

Directions

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

Amount Per Serving (12 total)

Calories
341 cal
17%

Fat
15.8 g
24%

Carbs
41.6 g
13%

Based on a 2,000 calorie diet

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Reviews (12)

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DEBLH

Dec. 8, 2007

"th5s desert was the best . ..." See more"

COURTNEYB228

Jan. 8, 2010

"This was so much like my Oma's cheesecake I was floored! Luckily I found Quark, vanilla sugar, and non-instant vanilla pudding at a local German deli (Old Heidelberg, if you are in the Phoenix area). ..." See moreI followed the recipe to the T, except I added "drunk raisins" (raisins soaked in rum) to the batter, as my Oma does. It was fantastic. I am so glad that I can now make the cheesecake that I previously only had on trips to Germany. Thank you!"

tcummings

Oct. 29, 2009

"Outstanding!!! I made it for a Oktoberfest party and everyone loved it. I'm not sure why anyone would sub cottage cheese for quark since it's not even close to it in texture or taste. It has the textu..." See morere of ricotta and the taste of a light sour cream. You must use quark for this recipe to taste right. To get the nice color on top I had to cook it for an hour and twenty minutes and chilled it over night. Again great recipe!"

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