Isolde's German Cheesecake Recipe -
Isolde's German Cheesecake Recipe
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Isolde's German Cheesecake

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"This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may substitute fromage frais, yogurt cheese, mascarpone, 2 parts ricotta plus 1 part sour cream, or strained cottage cheese."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cheesecake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
  2. In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan.
  3. Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan.
  4. Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2007

th5s desert was the best .

Most Helpful Critical Review
Jul 28, 2009

I dont know what quark is. used cottage cheese instead, and it did not turn out well. A disappointment.


19 Ratings

Jan 08, 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!

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!

Mar 28, 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.

Sep 17, 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!

Feb 23, 2009

Fast so gut wie Mama's

Sep 09, 2013

Have not tried the recipe yet, but it reads about right. I am from Germany and bake a traditional german cheesecake almost three times a month. My husband just loves his cheesecake. You all know that it is very easy to make Quark at home, right? All you need is milk and some cultures an oven and a cheese cloth, if you want to make a big batch at once, or buttermilk and a yogurt maker for a small batch. I recommend the milk and the cultures, turns out just like store bought in Germany, if not better.


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 207 mg
  • 8%

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

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