🧂 Ingredients
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- 200 grams All-purpose flour
- 100 grams Cold margarine, cubed
- 50 grams Granulated sugar for the crust
- 1 Egg for the crust
- 1 tsp Baking powder
- 1/4 tsp Salt
- 750 grams Quark or smooth cottage cheese
- 150 grams Granulated sugar for the filling
- 4 Eggs for the filling
- 1 small packet Instant vanilla custard powder
- 100 ml Neutral vegetable oil
- 100 ml Full-cream liquid milk
- 1 lemon Grated lemon zest
- 1 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
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👩🍳 Instructions
- 1 Make the crust first: mix the flour, sugar, baking powder, and salt in a large bowl. Add the cold margarine, and quickly rub it in with your fingertips until it forms coarse, sand-like crumbs.
- 2 Add the egg, stir and knead briefly until the dough comes together into a ball. Don't overmix. Wrap in plastic wrap and refrigerate for 20-30 minutes.
- 3 While waiting, grease a 22-24 cm (8.5-9.5 inch) springform pan with margarine and line the bottom with parchment paper. Preheat the oven to 170°C (340°F).
- 4 Take the crust dough out of the fridge and press it with your hands until it covers the bottom of the pan and rises slightly up the sides, about 3-4 cm (1.5 inches). Prick with a fork so it doesn't puff up. Bake for 10 minutes, then remove and set aside.
- 5 Make the filling: beat the quark or cottage cheese together with the sugar until smooth and even, using a mixer on medium speed.
- 6 Add the eggs one at a time, beating slowly and continuously until well combined; don't overmix so as not to incorporate too much air.
- 7 Add the vanilla custard powder, vegetable oil, milk, grated lemon zest, lemon juice, and vanilla extract. Stir with a spatula until the batter is smooth and silky.
- 8 Pour the filling over the partially baked crust. Smooth out the surface with a spatula.
- 9 Bake in the oven at 170°C (340°F) for 55-65 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- 10 Turn off the oven and let the käsekuchen sit inside with the door slightly ajar for 15 minutes so it doesn't sink suddenly or crack.
- 11 Remove from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing so the texture sets perfectly.
- 12 Slice and serve chilled; you can dust it with powdered sugar on top as a finishing touch.
💡 Tips
• If you can't find quark, finely blended cottage cheese or cottage cheese mixed with a bit of plain yogurt can be a similar-textured substitute.
• Make sure all the filling ingredients are at room temperature before mixing so the batter is smoother and lump-free.
• Don't bake for too long - a center that's still a bit jiggly is normal, as it will set perfectly once chilled in the fridge.
• Store leftover käsekuchen in a covered container in the fridge; it will keep for up to 4-5 days and tastes even better on the second day.
📊 Nutrition Facts / serving
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