Reviewed: Apr. 30, 2012

Wonderful! Good German cheesecake. It is lighter than others I have had. Find and use quark for this recipe! It is worth it!

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Reviewer:

lorirys

Reviewed: Jan. 11, 2012

This recipe was very good(tasted just like the German Cheesecake I remember when I lived in Germany). It was very easy to make and I was fortunate to find a dairy close to home that provided me with the Quark cheese that was needed. After tasting the Quark cheese I don't feel that you can substitute with anything else if you are going for authentic. I will make this again and again!

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Reviewer:

Amy

Reviewed: Jun. 12, 2011

quark in german is curd in english!can get in in the grocery store

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Reviewer:

sabrina

Reviewed: Mar. 24, 2011

Because the dough has so much butter in it it´s not necessary to grease the springform. And if you don´t have vanilla pudding mix just put cornstarch instead, little less the weight of pudding mix, and increase the amount of vanilla sugar.

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Reviewer:

Ekaterina

Cooking Level: Intermediate

Living In: Reykjavík, Höfuðborgarsvæði, Iceland

Reviewed: Sep. 16, 2010

About as German as Cheesecake gets! DELICIOUS! I made this last night for a Company Picnic and everybody (that got a piece) loved it! When you first make the filling it seems a little runny- but don't fret it will all harden up! Also-cooktime was closer to 90 minutes at 375. But soooo good!

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Reviewer:

Tikat_19

Reviewed: Jan. 8, 2010

This was so much like my Oma's cheesecake I was floored! Luckily I found Quark, vanilla sugar, and non-instant vanilla pudding at a local German deli (Old Heidelberg, if you are in the Phoenix area). I followed the recipe to the T, except I added "drunk raisins" (raisins soaked in rum) to the batter, as my Oma does. It was fantastic. I am so glad that I can now make the cheesecake that I previously only had on trips to Germany. Thank you!

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Reviewer:

COURTNEYB228

Reviewed: Oct. 29, 2009

Outstanding!!! I made it for a Oktoberfest party and everyone loved it. I'm not sure why anyone would sub cottage cheese for quark since it's not even close to it in texture or taste. It has the texture of ricotta and the taste of a light sour cream. You must use quark for this recipe to taste right. To get the nice color on top I had to cook it for an hour and twenty minutes and chilled it over night. Again great recipe!

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