German Cream Cake

Of course! German cream cakes are known for their elegance, not being overly sweet, and their focus on high-quality ingredients like fresh fruit, vanilla, and real cream. The most famous example is the Käsekuchen (German Cheesecake), which is lighter and less dense than its American counterpart.

However, another classic is the Bienenstich (Bee Sting Cake), which features a creamy filling. Let’s focus on the quintessential German cheesecake, as it is the most iconic “cream cake.”

—

German Cheesecake (Käsekuchen)

This recipe is for a classic German-style cheesecake known for its light, fluffy texture and subtle sweetness. It has a unique quark cheese filling and a simple shortcrust pastry base.

Ingredients:

For the Crust (Mürbteig):

· 200g (1 ⅔ cups) all-purpose flour

· 75g (⅓ cup) granulated sugar

· 1 pinch of salt

· 1 tsp vanilla sugar (or ½ tsp vanilla extract)

· 1 large egg

· 100g (7 tbsp) cold unsalted butter, cubed

For the Filling:

· 500g (17.6 oz) Quark (see note below!)

· 200ml (scant 1 cup) heavy cream (30% fat)

· 150g (¾ cup) granulated sugar

· 3 large eggs

· 1 packet (8g) vanilla sugar (or 1 tsp vanilla extract)

· 1 packet (8g) vanilla pudding powder (or 3 tbsp cornstarch)

· Zest of 1 lemon

· Butter, for greasing the pan

Optional Topping:

· Canned sour cherries (Schattenmorellen) or fresh fruit like berries or plums

—

Instructions:

1. Make the Crust: a. In a large bowl, whisk together the flour, sugar, salt, and vanilla sugar. b. Add the cold, cubed butter and the egg. Quickly work the ingredients together with your fingertips or a pastry cutter until a smooth dough forms. Avoid overworking it. c. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Pan:

· Preheat your oven to 350°F (175°C).

· Generously grease a 9-inch (26cm) springform pan.

· Roll out about ⅔ of the chilled dough on a floured surface and line the bottom of the springform pan.

· Use the remaining dough to create a rim about 1.5 inches (4cm) up the sides of the pan. Prick the base all over with a fork.

· Pre-bake the crust for 10 minutes. Remove and let it cool slightly. Reduce oven temp to 325°F (160°C).

3. Make the Filling: a. In a large bowl, whisk the quark until smooth. b. In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside. c. To the quark, add the sugar, eggs (one at a time), vanilla sugar, vanilla pudding powder (or cornstarch), and lemon zest. Mix until just combined and smooth. d. Gently fold the whipped cream into the quark mixture until no white streaks remain. Be careful not to deflate the mixture.

4. Assemble and Bake:

· Pour the filling into the pre-baked crust and smooth the top.

· If using, arrange drained sour cherries or fruit on top; they will sink slightly, which is traditional.

· Bake on the middle rack for 60-70 minutes. The cake is done when the edges are set but the center still has a slight wobble.

· CRUCIAL: Turn off the oven, leave the door slightly ajar, and let the cake cool inside for at least 1 hour. This prevents cracking.

5. Cool and Serve:

· After the initial cooling in the oven, remove the cake and let it cool completely on a wire rack.

· Refrigerate for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to set perfectly.

—

Important Notes & Tips:

· Quark is Essential: Quark is a fresh, soft German cheese similar to a cross between ricotta and Greek yogurt. It’s the defining ingredient.

· Substitution: If you can’t find quark, the best substitute is equal parts full-fat Greek yogurt and full-fat ricotta cheese, blended until smooth. Do not use cottage cheese unless you blend it until completely smooth.

· Vanilla Pudding Powder: This is a common German ingredient that thickens and adds flavor. Cornstarch works perfectly as a substitute.

· Texture: A proper German cheesecake is light, slightly tangy, and not overly sweet or dense. The pre-baked crust and the cornstarch/pudding powder are key to this texture.

· Avoid Cracking: The gradual cooling in the turned-off oven is the best trick to prevent cracks on the surface.

· Serving: Dust with powdered sugar before serving. It’s traditionally enjoyed with a cup of coffee in the afternoon.

Enjoy your slice of authentic German café culture!