Authentic German Cheesecake

Authentic German Cheesecake


"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."

Ingredients 7 h 30 m {{adjustedServings}} servings 371 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
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  • Editor's Note:
  • If you can find quark, substitute it for the cottage cheese in the recipe.
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Reviews 24

  1. 26 Ratings


I lived in Germany many years ago and loved eating cheesecake, but the cheesecake recipes in the US are very different. This recipe is the closest I've found to a traditional German cheesecake.


Delicious! If anyone wants to play with these ingredients, I found some substitutions for quark (which is what real german cheesecake is made of) they are... Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor.


Okay, I hate having to give this a bad review. Okay here we go. I made 2 of these, one with the ingredients listed with cottage cheese, and the 2nd with quark(in the place of cottage cheese), since I live on a base and our commissary has it readily available to us. Now based on the 1st one only....the flavor was good, however, it had a nasty texture. It had gritty bits of cottage cheese that had harden in the baking process. Which no one liked at all. I whipped the tar out of the batter hoping that the cottage cheese would break up and not thinking it hadn't when I poured it in to the baking pan. While it looked pretty and eye pleasing and it set beautifully, it was not our cup of tea. If using cottage cheese, use your food processor to blend it to a fine mush like texture..that would work. However, as written I will not make this again. Now as suggested by the author of the recipe using Quark. I have to say it was fabulous. It was creamy, and yet a very soft. My only problem with the 2nd one was the cheesecake cracked straight through the cheesecake, but yet was totally soft. Use a 8 to 9 inch springform for better results. If anyone is unfamiliar to Quark, it's a very fine quality of ricotta. And that's what I would use in place of the cottage cheese if Quark is unavailable. I was impressed with the 2nd verison of the recipe more so then the 1st. The bottom never really crusted but it still was able to be removed from the pan and enjoyed by my family.