German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
If you love cheesecake but want something a little lighter and more delicate than a classic American version, this German cheesecake is such a good one to make. It has a graham cracker crust and a special, very European filling that is FANTASTIC and it's made in the style of traditional German Käsekuchen.
Traditional German Käsekuchen is usually made with quark, a fresh dairy cheese that has a mild tangy flavor and a texture somewhere between yogurt and soft cheese.
Unlike many American cheesecakes that use cream cheese, German cheesecake tends to have a lighter and less dense filling. This version uses a graham cracker crust instead of the more traditional pastry crust that's give a slightly different texture. It's a lovely dessert to serve after Sunday dinner and Christmas gatherings!
If you enjoy trying European desserts, you might also like these two recipes from my kitchen: german apple streusel cake (apfelstreuselkuchen), a homemade apple cake with a buttery streusel topping, and slovenian layered chocolate cake with peaches (Špik'ov Vrh), a layered dessert with chocolate and peaches.
Quick Look
- Method: Mix the graham cracker crust, pre-bake, prepare the quark filling, pour over the crust, and bake until the edges are set and the center is slightly wobbly.
- Hands-on time: Approximately 20-25 minutes.
- Plan ahead: Chill for at least 3-4 hours, preferably overnight, before serving.
- Baking: 55-65 minutes at 325°F (160°C), followed by 20 minutes of gradual cooling in the turned-off oven.
- Yield: One 9-inch cheesecake (approximately 10-12 slices).
- How I serve it: Chilled with a dusting of powdered sugar and warm berries spooned over each slice.
Summarize & Adapt This Recipe On:
Jump to:
- Quick Look
- Summarize & Adapt This Recipe On:
- Important Ingredients
- Substitutions & Variations
- How to Make German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
- Recipe Timeline
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
- Other Delicious Dessert Recipes
- German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
- Other European Cuisine Recipes You'll Love
- Mixed German Rye Bread (Mischbrot)
- German Savoy Cabbage Stew with Smoked Sausage (Wirsingeintopf)
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
Important Ingredients
- quark is the main ingredient in traditional German cheesecake
- graham cracker crumbs used to make the buttery crust that holds the cheesecake together.
- unsalted butter binds the graham cracker crumbs and adds a rich, buttery flavor to the crust.
- granulated sugar adds sweetness to balance the tanginess of the quark.
- eggs help bind the filling and give the cheesecake structure as it bakes.
- heavy cream adds creaminess and helps create a soft filling.
- cornstarch helps the cheesecake filling set while keeping its texture tender.
- vanilla extract adds a gentle vanilla flavor that goes nicely with the tangy filling.
See recipe card for quantities.
Substitutions & Variations
- Quark is the traditional choice for German Käsekuchen. If you can't find it, use 680 g (24 oz) of full-fat Greek yogurt, strained if it's too loose.
- You can also combine 450 g (16 oz) farmer's cheese with 225 g (8 oz) full-fat Greek yogurt. Blend them until smooth if needed.
- If you don't have graham crackers, use digestive biscuits or plain sweet biscuits. Crush them into fine crumbs before mixing with melted butter.
- You can use vanilla bean paste instead of vanilla extract for a slightly different flavor.
- Serve with fresh strawberries, raspberries, blueberries, or warmed frozen berries. You can also add a little sugar to the berries while heating them.
- Add a little lemon zest to the filling for a fresh citrus flavor that goes nicely with the tanginess of the quark.
How to Make German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper if you'd like to make removing the cheesecake a little easier later on (Image 1).
Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until all the crumbs are evenly moistened, then press the mixture firmly into the bottom of your prepared pan (and slightly up the sides if you prefer) (Image 2). Bake for 8-10 minutes, then set aside to cool slightly while you prepare the filling.
Step 3: In a large mixing bowl, quickly whisk together the quark, eggs and sugar so it forms a cohesive batter (doesn't have to be smooth!). Then add the heavy cream, cornstarch, vanilla, and salt. Mix everything just until you get a creamy filling (Image 3). There's no need to beat it for too long, and it probably won't be smooth - quark (and many of its substitutes) are a bit grainy so that will reflect on the batter.
Step 4: Pour the filling over your prepared graham cracker crust and gently smooth the top with a spatula. Give the pan a light tap on the counter to release any large air bubbles (Image 4).
Step 5: Bake for 55-65 minutes at 325°F (160°C), until the edges look set but the center still has a slight wobble when you gently shake the pan. Don't wait for the entire cheesecake to become firm, as it will continue setting while it cools. When it's done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for another 20 minutes (Image 5). This allows it to cool down more gradually and helps prevent large cracks on the surface.
Step 6: Remove the cheesecake from the oven and let it cool completely at room temperature (Image 6). Once cooled, transfer it to the refrigerator for at least 3-4 hours, although I recommend leaving it overnight if you have the time. The texture will be even better!
Step 7: Carefully remove the cheesecake from the springform pan and slice it with a sharp knife, wiping the blade between cuts for cleaner slices. Serve it as is, or finish with a light dusting of powdered sugar, some berries etc.
Hint: For a creamier filling, make sure your quark or chosen substitute is at room temperature before mixing. This helps the ingredients combine more easily. Also, don't worry if the batter looks a little grainy before baking. Quark naturally has a different texture from cream cheese, and that's normal for this style of cheesecake.
Recipe Timeline
- Prep Time: 20-25 minutes
- Crust Baking: 8-10 minutes
- Filling Preparation: 10-15 minutes
- Cheesecake Baking: 55-65 minutes
- Cooling in Oven: 20 minutes
- Cooling at Room Temperature: 1-2 hours
- Chilling Time: 3-4 hours or overnight
- Total Time: Approximately 6-8 hours, including cooling and chilling
💭Crucial Success Tips
- Use the right dairy base. Quark gives this cheesecake its traditional German flavor and texture. If using Greek yogurt or farmer's cheese, choose full-fat varieties for a richer filling.
- Don't overmix the filling. Mix the ingredients just until combined. There's no need to whip the batter or add too much air.
- Press the crust firmly. Use the bottom of a measuring cup or glass to pack the graham cracker crumbs evenly into the pan. This helps the crust hold together when sliced.
- Watch the center while baking. The edges should look set, but the middle should still have a slight wobble. It will continue to firm up as it cools.
- Let the cheesecake cool gradually. Leaving it inside the turned-off oven with the door slightly open for 20 minutes helps prevent sudden temperature changes that can cause cracks.
- Chill before slicing. Give the cheesecake at least 3-4 hours in the refrigerator. Overnight chilling is even better because it allows the filling to set properly.
Recipe FAQs
Yes! Full-fat Greek yogurt or a mixture of farmer's cheese and Greek yogurt can work as substitutes. Just make sure the yogurt isn't too watery. If using farmer's cheese, blend it until smooth for a more even filling.
You can, but the result will be different. Cream cheese makes the filling heavier and denser, more like American cheesecake. For a closer German-style texture, use Greek yogurt or farmer's cheese.
Quark and some of its substitutes naturally have a slightly grainy texture. This is normal and doesn't mean you've made a mistake. Just mix the ingredients until combined rather than trying to make the batter completely smooth.
How To Store German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. Keep it refrigerated for up to 4-5 days.
You can freeze the cheesecake for up to 2 months. I recommend slicing it first and wrapping each piece individually in plastic wrap, then placing the slices in a freezer-safe container.
Other Delicious Dessert Recipes
- German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
- German Apple Streusel Cake (Apfelstreuselkuchen)
- Fresh Milled Einkorn Banana Apple Muffins
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
If you tried this german cheesecake with graham cracker crust (easy käsekuchen) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
German Cheesecake with Graham Cracker Crust (Easy Käsekuchen)
Jump to VideoIngredients
For the graham cracker crust
- 200 g about 2 cups graham cracker crumbs
- 115 g 8 tablespoons / ½ cup unsalted butter, melted
- Pinch of salt
For the cheesecake filling
- 750 g about 26 oz quark or see substitution notes
- 180 g ¾ cup plus 2 tablespoons granulated sugar
- 4 large eggs
- 200 ml about ¾ cup plus 1 tablespoon heavy cream
- 30 g ¼ cup cornstarch
- 1 tablespoon vanilla extract
- Pinch of salt
Optional for serving
- Powdered sugar
- Fresh or frozen berries
- Whipped cream
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper if you'd like to make removing the cheesecake a little easier later on.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until all the crumbs are evenly moistened, then press the mixture firmly into the bottom of your prepared pan (and slightly up the sides if you prefer). Bake for 8-10 minutes, then set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, quickly whisk together the quark, eggs and sugar so it forms a cohesive batter (doesn't have to be smooth!). Then add the heavy cream, cornstarch, vanilla, and salt. Mix everything just until you get a creamy filling. There's no need to beat it for too long, and it probably won't be smooth - quark (and many of its substitutes) are a bit grainy so that will reflect on the batter.
- Pour the filling over your prepared graham cracker crust and gently smooth the top with a spatula. Give the pan a light tap on the counter to release any large air bubbles.
- Bake for 55-65 minutes at 325°F (160°C), until the edges look set but the center still has a slight wobble when you gently shake the pan. Don't wait for the entire cheesecake to become firm, as it will continue setting while it cools. When it's done, turn off the oven, crack the door open slightly, and leave the cheesecake inside for another 20 minutes. This allows it to cool down more gradually and helps prevent large cracks on the surface.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator for at least 3-4 hours, although I recommend leaving it overnight if you have the time. The texture will be even better!
- Carefully remove the cheesecake from the springform pan and slice it with a sharp knife, wiping the blade between cuts for cleaner slices. Serve it as is, or finish with a light dusting of powdered sugar, some berries etc.
Video
Notes
- 680 g (24 oz) full-fat Greek yogurt, strained if very loose
- 450 g (16 oz) farmer's cheese
- 225 g (8 oz) full-fat Greek yogurt
