Authentic German Cheese Cake Recipe • Irresistible and Yummy (2024)

FAQs

What is a substitute for quark in German cheesecake? ›

If quark is not available, you can substitute it with strained Greek yogurt. In my experience, ricotta is not a good substitute because it often makes the cheesecake grainy. Greek Yogurt: I recommend straining your Greek yogurt. It often has a lot of extra liquid (called whey).

This German-style Cheesecake – known as Käsekuchen in German – is the perfect dessert. Made with quark and pudding powder, it has a light and fluffy texture. This quark cheesecake surprises with a hint of lemon and a delicious crust!

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar.

While it's very popular in European countries like Russia, Ukraine and Belarus since it's regarded as good for infant health, quark cheese is rare in the US. Only a few dairies in Vermont, Illinois and California make quark in the country.

You also will hear it called dry curd cheese, farmer's cheese and sometimes pot cheese. It is found all over Germany, Poland where it is known as twaróg, and Austria. You can eat it straight like cottage cheese, as a spread on bread, for dessert and you can bake with it.

The cheesecake filling is also a bit lighter than American cheesecake due to Germans using lowfat quark compared to Americans using cream cheese. By using quark, you end up with a creamy and airy consistency, which I so so love!

Whereas most American renditions of cheesecake are custardy, creamy, and very smooth, German cheesecakes are dense, heavy, and fluffy.

A traditional cheesecake is a lesson in simplicity. Made with just three simple ingredients; cream cheese, sugar and eggs, it's one of the more popular styles of cheesecake.

Petit fours and its characteristics

Petit fours are small bite-sized pastries or confections served after a meal. The French word petit four means “small oven” and refers to the very small, secondary oven in which the pastries were baked. They're also known as sweetmeats, fancy cakes, bonbons, or confections.

What cream cheese is best for cakes? ›

One of the most popular types is Philadelphia and is usually a trustworthy brand for this product.

That is the French way. The British way is to serve cheese after pudding, or dessert. The classic English cheese stilton was served with port. A little cheese, a little port.

Quark is a dairy product made by warming soured milk until it curdles, then straining it. The finished product is firm, creamy, and looks a bit like cottage cheese. Quark is somewhat similar to the French fromage blanc, a soft white cheese made from milk and cream.

Cheesecake is typically made with high calorie ingredients like cream cheese, sour cream, and butter. For this reason, cheesecake can pack in a surprising amount of calories. For example, a slice of Caramel Pecan Turtle Cheesecake from the popular chain restaurant The Cheesecake Factory packs 1,330 calories.

Various random forum posts (and comments on recipes) recommend things as varied as: sour cream, Greek yogurt, cottage cheese, ricotta, and farmer's cheese (I don't even know what farmer's cheese is).

Greek yogurt is an acceptable substitute for desserts calling for quark, and other non-baking recipes.

Theoretically you could use 2% Greek yogurt but I find that 0% Greek yogurt works best. If you want your Greek yogurt posing as quark to be really firm, put it in a colander lined with several layers of cheesecloth, place the colander over a bowl, cover it and drain it overnight in the fridge.

So what are the best quark substitutes? Cream cheese, cottage cheese, sour cream, ricotta cheese, Greek yogurt culture, mascarpone cheese, and crème fraîche are all good alternatives to quark cheese, though you really owe it to yourself to try making this fantastic cheese yourself to find its own unique cheese voice!

Quark is somewhat similar to the French fromage blanc, a soft white cheese made from milk and cream. The mild and creamy spread, a staple in German kitchens, is used to make both sweet and savory dishes.