German Cheesecake
A traditional, wonderfully creamy German curd cheesecake built on a delicate shortcrust pastry base.
- 75 min
- 247 kcal / serving
- medium
- vegetarian
- Protein
- 9.3 g
- Fat
- 10.9 g
- Carbs
- 28 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
16 servings
- 200 g wheat flour
- 75 g sugar (for the crust)
- 100 g butter (cold)
- 1 pc egg (medium)
- 750 g low-fat curd cheese / Quark
- 150 g sugar (for the filling)
- 1 pack vanilla sugar
- 1 pack vanilla pudding powder
- 3 pc egg (medium, separated)
- 200 g sour cream
- 50 ml vegetable oil
Method
- Preheat the oven to 175 °C (top/bottom heat) and grease a 26 cm springform pan.
- Knead wheat flour, 75 g sugar, cold butter, and one egg into a smooth shortcrust pastry, press into the pan and build up a rim.
- Whip the 3 egg whites until stiff peaks form and set aside.
- Whisk the quark, egg yolks, 150 g sugar, vanilla sugar, pudding powder, sour cream, and vegetable oil until smooth.
- Gently fold the whipped egg whites into the creamy quark mixture until fully combined.
- Pour the filling onto the crust and bake for about 60 minutes until the top is lightly golden.
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