Authentic German Cheesecake Recipe -
Authentic German Cheesecake Recipe
  • READY IN 7+ hrs

Authentic German Cheesecake

Recipe by  

"My mom searched for years for an authentic German cheesecake recipe, but Germans use 'quark', an ingredient not readily available in the U.S. This recipe uses cottage cheese in place of quark and makes its own crust while baking."

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Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    7 hrs 30 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
  2. Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
  3. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
Kitchen-Friendly View


  • Editor's Note:
  • If you can find quark, substitute it for the cottage cheese in the recipe.

Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2009

I lived in Germany many years ago and loved eating cheesecake, but the cheesecake recipes in the US are very different. This recipe is the closest I've found to a traditional German cheesecake.

Most Helpful Critical Review
Sep 10, 2010

Okay, I hate having to give this a bad review. Okay here we go. I made 2 of these, one with the ingredients listed with cottage cheese, and the 2nd with quark(in the place of cottage cheese), since I live on a base and our commissary has it readily available to us. Now based on the 1st one only....the flavor was good, however, it had a nasty texture. It had gritty bits of cottage cheese that had harden in the baking process. Which no one liked at all. I whipped the tar out of the batter hoping that the cottage cheese would break up and not thinking it hadn't when I poured it in to the baking pan. While it looked pretty and eye pleasing and it set beautifully, it was not our cup of tea. If using cottage cheese, use your food processor to blend it to a fine mush like texture..that would work. However, as written I will not make this again. Now as suggested by the author of the recipe using Quark. I have to say it was fabulous. It was creamy, and yet a very soft. My only problem with the 2nd one was the cheesecake cracked straight through the cheesecake, but yet was totally soft. Use a 8 to 9 inch springform for better results. If anyone is unfamiliar to Quark, it's a very fine quality of ricotta. And that's what I would use in place of the cottage cheese if Quark is unavailable. I was impressed with the 2nd verison of the recipe more so then the 1st. The bottom never really crusted but it still was able to be removed from the pan and enjoyed by my family.

Feb 22, 2010

Delicious! If anyone wants to play with these ingredients, I found some substitutions for quark (which is what real german cheesecake is made of) they are... Note: There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor.

Jan 11, 2010

The reviewer who stated that this recipe was bad must not know REAL cheesecake. This was soooo good. If you are looking for something sickeningly sweet, then pass on this recipe. If you like the taste of mild cheesecake, go for it!

Sep 13, 2010

Hedging my bets, I used a 9 in. cake pan with parchment paper, sprayed it with Pam, filled and baked it in a water bath. I wanted to add a crust to the bottom, so I found some German cookies. I crushed them and added a bit of melted butter and pressed them in place. This was the Best tasting CC I have Ever eaten! Smooth as a babies bottom and not a crack in sight! I had only limes so, in it went. I sugared the peel, very good. Thank You Miss Alix I will keep this one around. I would like to try it with oranges next time!

Apr 08, 2010

I've only ever used quark for cheesecake... A nice touch is mixing some canned peaches (coarsely diced) into the batter before baking. This is what my German grandma always does for hot summer afternoons.

Jan 04, 2010

I disagree with the previous poster who said this wasn't authentic German. Cheesecake in Germany is very different than cheesecake here; this is the closest I've found to what I remember having in Germany. It bakes up very easily; I even added some raisins. My German grandma was pleasantly surprised.

Nov 25, 2011

I made this for my father-in-law, who is from Germany. He said this was an authentic German cheesecake recipe. I was a little worried about using cottage cheese because of the "chunks," but the consistency is very smooth. Also keep in mind that this type of cheesecake is supposed to be more brown around the edges than our typical sour cream American cheescakes. This is the real deal!


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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