Creamy German Cheesecake with Strawberries

Der cremigste Käsekuchen mit Erdbeeren

Creamy German Cheesecake with strawberries, that’s what you will get today. You may ask what German cheesecake is compared to American cheesecake? The main differences are that you use quark or curd cheese instead of only cream cheese and you have a pie crust to keep it all together and not your typical cookie crust. Do you want to give this cheesecake a try? The version you see below is the creamiest of them all. You can eat it plain or serve it, as I did, with a strwaberry topping. If you rather try some other, this is more traditional cream cheesecake with blueberries a no refined sugar, this one with apples and caramel, this one is the traditional Japanese, or a no-bake with limes.Der cremigste Käsekuchen mit ErdbeerenBut let’s go back to this traditional German cheesecake. Recently I don’t seem to have a lot of luck with recipes I plan to present on this blog, usually I have to try them several times before I finally end up with something I am happy with. This cheese cake was no exception. I was lured into the promises on Pinterest telling me that this was assumedly the best German cheesecake ever. Hah, I should have stayed with my precious recipe from the start. I tried several to realize that none of them compared to my beloved recipe. As stated, you can east the cheesecake plain or serve it with caramel sauce or any other topping you prefer, but I like my cakes to be juicy and fruity, hence the add of the strawberries. I cut some strawberries and also made a very simple strawberry sauce by processing fresh strawberries with a little bit of sugar.

Der cremigste Käsekuchen mit ErdbeerenHave you ever considered putting a cheesecake inside a pie crust? I don’t know why, but this is the most common thing to do in Germany. To me it makes sense, to keep it all together nicely, you just add a thing layer of pie crust. So no cookie crust for a German cheesecake. And then you need curd cheese, I hope you can find it somewhere. If you have an Aldi or Lidl close-by, you may get lucky, it is called quark and should be found in the dairy section. You may also have a chance in the Slavic section, it will be called tvorog. I believe the consistency to be closer to farmer’s cheese, but it is still better than regular cream cheese. If you know of places where to get it, let me know.

Der cremigste Käsekuchen mit Erdbeeren

So if you are adventerous enough, how about giving this classic cake a try? You will have a pie crust as a base, a very creamy center due to the fact that you are using quark or curd cheese instead of regular cream cheese, and you get a super delicious strawberry topping, consisting of two ingredients, fresh strawberries and a little bit of sugar. Why not give this German version a chance?

Credit: Adapted from Bake to the roots

German Cheesecake with Strawberries

Print Recipe
Serves: One 23-26 cm/8 or 9inch ∅ springform Cooking Time: 30min preparation + 1 hr of baking + chilling

Ingredients

  • Pie Crust
  • 300 grams of all-purpose flour
  • 50 grams of white sugar
  • 1 pinch of salt
  • Zest of one lemon
  • 200 grams of cold butter, cut into cubes
  • 1 egg yolk, if necessary some cold water

  • Filling
  • 50 grams cornstarch
  • 100 grams of milk
  • 400 grams of heavy cream
  • 150 grams of regular sugar
  • 750 grams of quark or curd cheese, you may also find it in the Slavic section as tvorog
  • 4 egg yolks
  • Scrapes of one vanilla bean
  • A pinch of salt
  • Zest and juice of one lemon

  • Topping
  • 500 grams of fresh strawberries
  • 50 grams of regular sugar

Instructions

1

For the pie crust mix all ingredients into a bowl and rub into pea-size crumbs with your fingers. Then add the egg yolk and work into a ball quickly. Once you can form a ball, roll out on a lightly floured surface. Move the dough every few times you roll it out, so it doesn't stick to the surface and also turn it around. Flour a little more if necessary. Oil a springform and place the pie crust in it. I like to fold it into a small parcel and unfold it inside the springform. Be sure to have your pie crust going up around the sides, too. Chill in the fridge for at least half an hour or overnight.

2

Preheat oven to 160 degrees Celsius and place an oven-proof container filled with water at the bottom of your oven.

3

For the filling heat the heavy cream with the sugar. Meanwhile mix the cornstarch with the milk until you see no lumps. Once the heavy cream is hot, whisk in the cornstarch mix. On medium heat stir until you get a pudding-like consistency. Set aside.

4

In another bowl whisk together all other ingredients. Add the slightly cooled pudding and whisk until combined. Pour into prepared springform and bake for about 50-60min. Turn off the oven, leaving the oven door open a little and let the cake sit in there for another half hour. Let cool at room temperature before transferring to the fridge.

Notes

No idea what to do with the leftover egg whites? Check out see this blog post including how to freeze them properly.

Der cremigste Käsekuchen mit Erdbeeren

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9 Comments

  • Reply
    Anne
    Friday May 3rd, 2019 at 03:27 PM

    Yammie, mache ich gleich morgen nach. Sieht einfach köstlich aus. Lieben Dank!!!!
    Sonnige Grüsse aus der Schweiz
    Anne

    • Reply
      Jenny
      Friday May 3rd, 2019 at 07:34 PM

      Liebe Anne, bitte melde dich unbedingt wie er schmeckt!!!

      • Reply
        Anne
        Sunday May 5th, 2019 at 11:03 AM

        Liebe Jenny
        Also: der Zitronensaft, den hab ich dann auch noch in die Füllung getan, ist das richtig?
        Nach der Backzeit sah der Kuchen perfekt aus. Allerdings hat sich beim Aufschneiden herausgestellt, dass die Masse in der Mitte noch ein bisschen zu weich war. Nächstes Mal würde ich noch etwas länger backen. (Hat sich wirklich erst beim Anschneiden herausgestellt).
        Zum Geschmack: köstlich, einfach nur köstlich. In der Tat der cremigste Käsekuchen, den ich je gegessen habe. Wird auf jeden Fall in die Sammlung aufgenommen.
        Vielen Dank für die für mich ungewöhnliche, neue Art, die Sahne mit Speisestärke aufzukochen. Auf diese Idee wäre ich nie gekommen. Und ich lasse mich häufig von deinem Blog inspirieren – du machst das toll!
        Schneegrüsse aus der Schweiz
        Anne

        • Reply
          Jenny
          Sunday May 5th, 2019 at 11:08 AM

          Liebe Anne, herzlichen Dank für dein ausführliches Feedback. Ich mag ihn in der Mitte noch etwas cremig, aber ich passe es an und ja, korrekt, der Saft soll in die Masse. Wie schön, dass er geschmeckt hat!

  • Reply
    Bettina Halbach
    Friday May 3rd, 2019 at 07:17 PM

    Gaaanz toll, Danke! Bin gerade in den Niederlanden, ich kümmere mich wenn ich am WE zurück bin, nicht wundern, wenn ich sooo langsam reagiere auf so einen leckeren Kuchen, ich freue mich sehr über deine Teilnahme an der Blogparade, liebe Grüße Bettina

    • Reply
      Jenny
      Friday May 3rd, 2019 at 07:35 PM

      Aber sehr gern, Bettina!

  • Reply
    Lothar
    Sunday May 12th, 2019 at 12:05 PM

    Hallo Jenny,
    ich gehe gerade die Rezepte der anderen Blogparaden Teilnehmer durch.
    *hmmm* das sieht aber sehr lecker aus.

    Ich habe Dein Rezept am Ende meines auch verlinkt.
    Siehe: https://www.lotharsblog.de/vitamin-b12-infos-und-ein-rezept-von-mir.php

    Ich hoffe das dies ok war.

    Eine Frage habe ich noch.

    Benachrichtige mich über neue Beiträge via E-Mail.

    Mit was für einem Plugin machst Du das.

    Liebe Grüße
    Lothar

    • Reply
      Jenny
      Sunday May 12th, 2019 at 01:45 PM

      Lieber Lothar, das ist natürlich ok, danke! Welches Plugin das ist, muss ich nachschauen, ich glaube fast, das ist bei WordPress Standard, aber lass mich gucken, ich melde mich nochmal. Grüße, Jenny

    • Reply
      Jenny
      Tuesday May 14th, 2019 at 09:59 PM

      Lieber Lothar, das scheint Standard bei WordPress zu sein, ich glaube das geht bei mir ganz ohne Plugin.

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