Authentic and Easy German Cheesecake (Käsekuchen)

If there's one cake I would tell you to make from my kitchen, it's this German Cheesecake (Käsekuchen). It's the one that reminds me MOST of home-growing up in Germany, a close family friend would bake her Mandarinen Käsekuchen, and it was always my favorite.

This German cheesecake is light, airy, and not overly heavy, just the way I remember it. After moving to the States, it took time to master baking it with different ingredients, but now even my German family says it tastes just like in Germany-sometimes even better, even without quark.

German Cheesecake vs. American Cheesecake

German cheesecake is very different from American cheesecake-it's much lighter, softer, and incredibly refreshing. When I've served this at gatherings, the most common reaction is how light it feels, like you could easily enjoy more than one slice. In Germany we make it with a simple German shortbread crust and quark, which gives it that signature texture.

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What Is Quark?

Quark is a traditional German dairy product made from soured milk. It's the key to many classic German cream cakes and desserts, thanks to its creamy texture and subtle tang. The best way I would describe quark is that it is similar to a very thick Greek yogurt, but creamier and less tangy.

Ingredients you need for German Cheesecake

• Thick Greek Yogurt (or Quark substitute): If you can't find quark, use a full-fat Greek yogurt that's very thick and creamy. I recommend Siggi's, Fage, or Trader Joe's Greek yogurt. I personally love the Trader Joe's honey Greek yogurt because it's only lightly sweetened, but plain works just as well.
• Flour (for the crust): I like to use white spelt flour for the crust-it gives the shortbread a slightly nutty flavor that I love. However, all-purpose flour works too. If you're new to baking with spelt, you can learn more in my German flour guide.
• Cornstarch: Many traditional German recipes use Dr. Oetker pudding mix, but I've found it makes the cheesecake more dense and less airy. Cornstarch keeps the texture light and creamy. I recommend choosing a smoother, high-quality cornstarch.
• Canned Mandarin Oranges (optional): I recommend using canned mandarins for this recipe rather than fresh-they add more moisture and that classic flavor. You can also experiment with other fruits (see notes in the recipe card below).

See the full list of ingredients in the recipe card below.

How to Make Käsekuchen

Make the crust: Mix all crust ingredients until a smooth dough forms. Press it evenly into your cake pan, including the sides, then chill for at least 30 minutes.

Prepare the filling: Whisk all filling ingredients (except the mandarins) until smooth and lump-free. Drain the mandarins and layer half of them on the bottom of the crust.

Assemble the cake: Pour the filling over the mandarins, then gently place the remaining mandarins on top without pressing them down.

Bake and cool properly: Bake at 350°F for 55-60 minutes until slightly wobbly in the center. To prevent cracking, turn the oven off about 5 minutes early, open the oven door, and let the cheesecake sit inside for 15-20 minutes before removing. Then cool to room temperature and chill before serving.

Variations & Substitutions

On our last trip to Germany, we came across this bakery filled with Käsekuchen in every variation you can imagine. This is one of my favorite things about German baking: once you master a classic Käsekuchen recipe, you can create so many versions. This bakery offered German cheesecakes from poppy seed to blueberry to apricot.

• Coconut oil instead of butter:
  I haven't personally tested this, but some readers have shared that using coconut oil works well. If you prefer to avoid seed oils, this can be a good alternative.
• Switch the fruit:
  You can skip the mandarins and use fresh strawberries instead. I love pairing them with a traditional German Tortenguss (glaze), similar to my mascarpone strawberry cake.
• Add rum-soaked raisins:
  For a more traditional variation, you can fold in rum-soaked raisins to the filling-this is a classic German addition.
• Size- It is common to make this in a round cake pan or as a sheet cake pan. Either option works well.

How to stop my cheesecake top from cracking

To prevent your cheesecake from cracking, avoid sudden temperature changes. Turn the oven off about 5 minutes early, open the oven door, and let the cheesecake sit inside for 30 minutes before removing.

How to Store your Cheesecake

Store your German cheesecake in the refrigerator for up to 3-4 days. I actually love making it the night before an event-it tastes even better the next day once it has fully chilled. You can also freeze it, just like an American cheesecake.

How do Germans eat Cheesecake?

In Germany, we have a tradition called Kaffee & Kuchen, which is an important part of everyday life. This is a time where people enjoy coffee with typical German cakes-often including Käsekuchen.

It's very common to serve cheesecake with a side of whipped cream, and no one thinks twice about having more than one slice. It's meant to be enjoyed slowly, together, and without rushing.

Frequently Asked Questions when making Käsekuchen

More German Desserts you will LOVE

• Strawberry Mascarpone Cake
• Carrot Olive Oil Cake
• Fig Tart

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Have you Made this Recipe?

I'd love to hear how it turned out! Leave a rating and comment below. 

You'll help fellow readers enjoy it too and help me earn income so I can keep sharing these recipes for FREE. - Davia 🤍

Davia Delgado

German Cheesecake

5 from 4 votes

Discover my German Cheesecake with Mandarins: a creamy, custardy cheesecake you can make even without quark on hand. After trial and error, I nailed this childhood favorite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 10 people

Course: Baking

Cuisine: German

Calories: 206

Cook ModePrevent your screen from going dark

Ingredients Equipment Method Nutrition Video Notes

Ingredients

 

1x2x3x?

US CustomaryMetric

German Short Bread Crust

• 200 g White Spelt Flour or All Purpose Flour
• 125 g Cold unsalted butter
• ½ teaspoon salt
• 1 Egg
• 4 tablespoon Sugar
• 1 teaspoon Vanilla Extract

German Cheesecake Filling

• 500 g Thick Full Fat Greek Yogurt *See Ingredient Notes above
• 200 ml Milk
• 125 ml Sunflower Oil
• 120 g Sugar
• 35 g Cornstarch
• 1 Egg
• 2 Cans of Mandarin Oranges

Equipment

• 10 inch Cake Pan
• Kitchen Scale

Method

 

German Short Bread Crust

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar until well combined.
2. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want small pieces of butter to remain for a flaky texture.
3. Add the Wet Ingredients: Add the egg to the flour and butter mixture along with the vanilla extract.
4. Form the Dough: If you have a stand mixer, you can bypass step 2 by simply placing all the ingredients into a bowl and mixing with the dough hook until it comes together into a smooth ball. Be sure to monitor the dough closely to avoid over mixing. Knead the dough by hand until it becomes smooth and cool to the touch. Then, form it into a ball and flatten it into a disk.
5. Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured work surface, roll the dough to about ¼ inch thick. Use it to line a removable cake pan. Fill in the sides, as shown in the video below. I like to do this by hand and then trim along the top to create an even edge.
6. Refrigerate: I always refrigerate my dough in the cake pan the for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.

German Cheesecake Filling

1. Preheat the Oven: Preheat the oven to 350°F.
2. Cake Pan: Take prepared crust out of refrigerator.
3. Combine the Ingredients: In a glass bowl, mix all the filling ingredients together, being careful to avoid the mandarin oranges. Use a whisk to blend everything until it is free of lumps and reaches a smooth consistency.
4. Prepare the Mandarins: Drain the mandarins. Use half of them (one can) to layer the bottom of the cake.
5. Add the Filling: Slowly pour the filling over the mandarins in the cake pan. See video for instructions
6. Arrange the Mandarins: Use the remaining mandarins to gently place on top of the filling, arranging them in an attractive way. Be sure to simply lay them on top without pressing them into the filling to prevent sinking.
7. Bake: Bake the cake at 350°F for 55-60 minutes. It will still be slightly wobbly when done. Turn off the oven and open the oven door all the way, letting it sit inside for an additional 10 minutes before removing it. It's important to avoid rapid temperature changes with cheesecake to prevent cracking.
8. Cool: Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate. Enjoy after chilling for at least 2 hours in the fridge.

Nutrition

Calories: 206kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 35mgSodium: 137mgPotassium: 44mgFiber: 0.03gSugar: 18gVitamin A: 81IUCalcium: 31mgIron: 0.2mg

Video

Notes

My Top Yogurts for This Recipe:

• Vanilla Bean Whole Milk Yogurt
• Greek Yogurt With Honey

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