German Quark Cheesecake (Käsekuchen)

Method

1. 1
   • butter 130 g

   Prep the springform tin — Preheat the oven to 175°C (350°F). Grease a 24 cm springform tin with butter.

   ⏱10 min
2. 2
   • butter 130 g
   • white sugar 150 g

   Cream butter and sugar — In a large bowl, beat the softened butter with the sugar until light and fluffy, about 3 minutes.

   ⏱3 min
3. 3
   • egg 3
   • vanilla extract 1 tsp
   • lemon zest 1 tbsp

   Beat in eggs and vanilla — Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.

4. 4
   • quark 500 g
   • semolina 40 g
   • cornstarch 40 g
   • baking powder 1 tsp
   • salt 1 pinch

   Fold in the quark — Fold in the quark until smooth, then sift in the semolina, cornstarch, baking powder, and salt, mixing gently until just combined.

5. 5

   Pour into the tin — Pour the batter into the prepared tin and smooth the top with a spatula.

6. 6

   Bake until just set — Bake for 55–60 minutes, until the top is golden and the center is just set with a slight wobble.

   ⏱55 min
7. 7

   Cool and chill the cake — Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking, then chill in the fridge for at least 3 hours before serving.

   ⏱1 hr
8. 8
   • powdered sugar to taste

   Dust and slice to serve — Dust with powdered sugar to taste and slice to serve.