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The Boat Shed Kitchen

German Cheesecake with Quark

This German Cheesecake with Quark is a lighter, fluffier twist on classic cheesecake. Made with creamy quark (or ricotta), vanilla, and a hint of lemon, it's nestled in a tender butter crust and baked to golden perfection.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling & Chilling 2 hours
Total Time 3 hours 25 minutes
Servings: 10 slices
Calories: 310
Ingredients Method Notes

Ingredients
  

  • ¾ cup + 2 Tbsp 200g salted butter, slightly softened
  • 1 cup 225g granulated sugar
  • 6 eggs separated
  • 1 cup 225g all-purpose flour
  • 4 cups quark or whole-milk ricotta
  • 1 packet vanilla sugar 0.32 oz or 9g
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 packet vanilla pudding powder 1.5 oz or 43g
  • Optional: fresh whipped cream and berries for garnish

Method
 

  1. Preheat oven to 350°F.
  2. Grease a 9" springform pan, line bottom with parchment, grease again.
  3. Combine ⅔ cup butter, ⅓ cup sugar, 1 egg, and flour.
  4. Press into the pan as crust.
  5. Cream remaining butter and sugar.
  6. Add yolks one by one, beating after each.
  7. Mix in quark, vanilla sugar, extract, lemon juice, and pudding powder.
  8. See full steps with tips & photos → https://theboatshedcafe.com/german-cheesecake-with-quark/

Notes

  • If quark isn’t available, whole-milk ricotta is a great substitute, though the texture will be slightly denser.
  • Make sure all ingredients are at room temperature to avoid curdling.
  • Cheesecake will firm up significantly once chilled, so don’t worry if the center jiggles slightly when it comes out of the oven.