German Cheesecake (Mit Quark)

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“This recipe came from my Oma, my German grandmother from Hannover. The original was in grams, but fortunately my mum translated it into cups for me. It is different from a North American cheesecake, less thick and creamy, with a different flavour entirely.”
1hr 20mins
1 cake

Ingredients Nutrition

  • pastry
  • 1 cup flour
  • 1 teaspoon baking powder
  • 13 cup sugar
  • 1 egg yolk
  • 1 tablespoon milk
  • 14 cup butter
  • filling
  • 2 lbs Quark (German cream cheese, similar to ricotta)
  • 1 tablespoon cornstarch
  • 2 tablespoons custard powder (heaping Tbsps, Bird's custard)
  • 2 egg yolks
  • 34 cup sugar, divided
  • 1 drop lemon flavoring
  • 1 12 cups milk
  • 3 egg whites
  • 2 cups raisins or 2 cups cherries, well-drained


  1. Preheat oven to 350F.
  2. Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
  3. Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
  4. Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
  5. Bake for 60 minutes.

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