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Classic German Cheesecake

A deliciously creamy cheesecake that combines tangy quark and sour cream with a hint of lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: European, German
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits
  • 100 g unsalted butter, melted
For the filling
  • 500 g quark or cream cheese Room temperature for easy mixing.
  • 200 g sour cream
  • 150 g sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F).
  2. Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined. Press this mixture into the bottom of a springform pan.
Making the Filling
  1. In a large mixing bowl, combine the quark (or cream cheese), sour cream, sugar, and vanilla extract. Mix until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon juice and lemon zest.
Baking
  1. Pour the creamy filling over the crust in the springform pan. Bake for 50-60 minutes, or until the center is set and slightly wobbly.
  2. Let the cheesecake cool at room temperature before refrigerating for a few hours or overnight.

Notes

Dust with powdered sugar or fresh berries before serving. Store in the refrigerator for up to 5 days. You can freeze the cheesecake for up to two months, wrapped well.