Ingredients

How to make it

  • From the shortcrust ingredients prepare the shortcrust. Line the bottom of a 10.5 inch (26 cm) springform pan with parchment paper and grease the sides of the springform pan. Place shortcrust dough on on bottom of springform pan and also pressing it up 3/4 of the sides. Refrigerate until filling is prepared.
  • Pre-heat oven to 320 F / 160 C.
  • With an electric mixer or stand mixer whisk the egg yolks, sugar and vanilla sugar/ vanilla extract until frothy. Add quark / farmers cheese (see my recipe for making quark), milk and flour. Mix until creamy. Add lemon juice to taste, about 2-3 dahses.
  • Whisk egg whites until stiff peaks form and fold into the quark mixture.
  • Fill cheese cake mixture into springform pan.
  • Bake at 320 F / 160 C for 60 - 80 minutes until mixture is set and slightly brown. It's recommended to bake the cheese cake in the upper third of the oven. Do not open oven door during baking!
  • After cheese cake is done, turn of heat and open oven door . Let cool the cake for 5 minutes inside the oven.
  • Take the cake out of the oven and let stand for another 15 minutes.
  • Turn over cheese cake on a wiring rack with springform pan still assembled! Let cool completely at room temperature, at least for 2 hours. Turn cheese cake over again (the pattern of the wiring rack is visible on the cheesecake now) and remove springform pan.
  • If desired cool in refrigerator. Serve with a good cup of coffe.
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Reviews & Comments 14

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  • dearjohn87 3 years ago
    this is it! I have been looking for it for 13 years after my mom passed away! OMG THANK YOU SO MUCH. ITS AMAZING
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  • MistressMaddie 4 years ago
    Thank You! I can't wait to make this :D Grandma always knows best!
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  • ptrash 5 years ago
    I've never seen quark.... is it the same as Queso Fresco?

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    " It was excellent "
    annieamie ate it and said...
    Thanks for the recipe! I love the less creamy varieties of cheesecakes and definitely enjoy german cheesecakes when I buy them from Alpine Village Bakery, in Torrance, CA. I have yet to make one as good as theirs but maybe now, thanks to your recipe, I 'll be able to make one for myself!
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  • jeanniegirl 6 years ago
    i have just finished making your cheesecake and i am so pleased with myself! it looked totally different to your picture when i took it out of the oven. it had risen quite a lot and i wasnt sure about turning it upside down on a wire rack. 15 minutes later it had gone down slightly, so i decided to be brave and go for it! it is now cooling on the rack, waiting for my german husband to come home from work and give me his verdict. thank you so so much. i'll let you know what he says.
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  • greekgirrrl 6 years ago
    Lovely recipe..I'm saving this..I grew up with a lot of Germans who married into my family..I love German food! and cakes, too.
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  • greekgirrrl 6 years ago
    Lovely recipe..I'm saving this..I grew up with a lot of Germans who married into my family..I love German food! and cakes, too.
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  • sheba 7 years ago
    My grandma was from Austria and I grew up in Bavaria so your recipes bring back fond memories.
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  • debra47 7 years ago
    Hi Iris, Just bookmarking your cheesecake as it sounds great. I have made so many different types of cheesecakes over the years but not any using quark. I have seen it here in England so I can easily get it. I'll let you know when I make it. Thanks for posting the recipe.
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  • zena824 7 years ago
    This looks awesome..
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  • iris 7 years ago
    @coffeebean
    oh yeah I like Topfenpalatschinken...hmmmm
    Iris (grown up as German in Bavaria now living in Florida still German ;-) )
    Iris

    @pintobean & chickenwingqueen
    did you figure out already who's going to make it? *smile* ;-)
    Iris

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  • chickenwingqueen 7 years ago
    HI Iris, "pintobean" loves this recipe so much, he emailed it to me and wants me to make it for him. Will you email him and tell him he needs to make it for me? he he Looks great! Thank you for posting it...(wife of pintobean)
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  • pintobean 7 years ago
    This does look beautiful!I have saved it to make later.
    Thanks Iris for posting it.

    Pintobean
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  • coffeebean 7 years ago
    That looks great and it reminds me on all the Austrian dishes which have Quark (we call it Topfen) in it (like "Topfenpalatschinken" which I will send as soon as I find time to translate it) - have to try this tomorrow! Thanks for sharing! - Susanna (grown up as Austrian in Vienna, now American and living in Switzerland, lol)
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