Isolde’s German Cheesecake
Isolde’s German Cheesecake is a soft, airy dessert made with quark, eggs, sugar, and a tender crust. It delivers a delicate, creamy texture with a mild sweetness. The cake is lighter than American cheesecake yet deeply satisfying.
Ingredients
- Quark or strained Greek yogurt
- Eggs
- Sugar
- Butter
- All-purpose flour
- Baking powder
- Milk
- Vanilla extract
- Lemon zest
- Cornstarch
- Pinch of salt
Instructions
- Mix flour, sugar, baking powder, and butter to create a soft dough
- Press the dough into the bottom of a greased springform pan
- For the filling, whisk quark with sugar, eggs, cornstarch, milk, vanilla, and lemon zest
- Blend until smooth
- Pour the mixture over the crust
- Bake until the top sets and turns lightly golden
- Cool the cheesecake completely before slicing
Notes
- Use quark for authentic texture.
- Let the cake cool slowly to prevent cracking.
- Bake on the middle rack for even cooking.
- Add extra lemon zest for a brighter flavor.
- Store in the refrigerator for freshness.