For an even richer flavor, use European-style butter. Ensure all ingredients are at room temperature for optimal blending. If the top of the cheesecake starts to brown too quickly during baking, tent it loosely with aluminum foil. For a smoother texture, you can blend the cottage cheese in a food processor before adding it to the cream cheese. Serve chilled, with a dollop of whipped cream and fresh berries for a delightful presentation.
Authentic German Cheesecake
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME7 hrs 30 mins
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SERVING12 People
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VIEWS127
Transport yourself to a German Konditorei with this luscious cheesecake. This recipe cleverly substitutes readily available cottage cheese for the traditional quark, creating a rich and creamy dessert with a unique, self-made crust that forms during baking. A true taste of Germany, adapted for the American kitchen.
Ingridients
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Nutrition
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Carbohydrate30 g
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Cholesterol129 mg
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Fiber0 g
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Protein10 g
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Saturated Fat15 g
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Sodium342 mg
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Sugar25 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease the bottom and halfway up the sides of a 9-inch springform pan. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the granulated sugar, cornstarch, and all-purpose flour. Set aside. (2 minutes)
03 Step
Recipe View In a large bowl, combine the softened cream cheese and cottage cheese. Using an electric mixer, beat on high speed until smooth and fluffy. Beat in the softened butter until well combined. (5 minutes)
04 Step
Recipe View Gradually add the sugar mixture to the cream cheese mixture, beating until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Add the eggs one at a time, blending well after each addition and scraping down the sides of the bowl to ensure even mixing. Stir in the fresh lemon juice and vanilla extract. Mix just until smooth. (7 minutes)
06 Step
Recipe View Pour the batter into the prepared springform pan. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 1 hour and 10 minutes, or until the edges are set but the center still has a slight jiggle. (1 hour 10 minutes)
08 Step
Recipe View Turn off the oven and let the cheesecake rest inside with the door closed for 2 hours. This gradual cooling helps prevent cracking. (2 hours)
09 Step
Recipe View Remove the cheesecake from the oven and let it cool completely on a wire rack. (1 hour)
10 Step
Recipe View Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set. (4 hours+)
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RECIPE REVIEWS
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Penelope Beier
Dec 21, 2024The resting time in the oven is crucial. It prevents the cheesecake from cracking and gives it a wonderful texture.
Lynn Bayercassin
Dec 20, 2024I added a little lemon zest to the batter, and it gave it a lovely bright flavor.
Yoshiko Hudson
Jul 28, 2024This recipe is amazing! I was skeptical about the cottage cheese, but it turned out so creamy and delicious.
Kirk Howell
Feb 5, 2024My family loved this cheesecake. It's not too sweet, and the texture is perfect. I'll definitely be making this again!