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Traditioneller Käsekuchen – der cremige Klassiker aus Omas Küche

Kennst du das Gefühl, wenn der Duft von frisch gebackenem Käsekuchen durch die ganze Wohnung zieht und sofort Kindheitserinnerungen wach werden? Genau so geht es mir immer, wenn ich diesen traditionellen Käsekuchen backe. Er ist einfach, schnell gemacht und bringt jeden zum Schwärmen. Egal ob zum Kaffee mit Freunden oder als süßer Abschluss eines Sonntagsessens – dieser Käsekuchen ist einfach unvergesslich.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 220 g Mehl for the tender, crispy crust
  • 100 g Zucker sweet enough for the dough
  • 115 g Butter room temperature, adds fine flavor to crust
  • 1 piece Ei for the dough, makes crust pliable
For the filling
  • 375 g Quark the star of the filling, nice and creamy
  • 240 ml Schlagsahne makes filling especially airy
  • 3 pieces Eier for perfect consistency
  • 150 g Zucker for the sweet cheesecake filling
  • 2 EL Vanillepuddingpulver provides stability and vanilla flavor
  • 1 piece Abgeriebene Schale einer Zitrone for fresh note

Equipment

  • Springform (approx. 23 cm)
  • Mixing Bowl
  • Hand mixer or whisk
  • Refrigerator
  • Oven

Method
 

  1. Step 1: Prepare the dough: Mix flour, sugar, and butter with your hands until crumbly. Add the egg and knead gently until smooth. Wrap the dough in cling film and chill in the refrigerator for 30 minutes to make the crust firm and crispy later.
  2. Step 2: Prepare the filling: In a large bowl, beat quark, cream, eggs, sugar, vanilla pudding powder, and lemon zest with a hand mixer or whisk until smooth and creamy without lumps.
  3. Step 3: Assemble the cheesecake: Preheat oven to 175°C (top and bottom heat). Roll out the chilled dough on a floured surface to cover the bottom and sides (about 2.5 cm high) of a greased 23 cm springform pan. Pour the quark mixture evenly over the crust.
  4. Step 4: Bake & cool: Bake the cake for 50 to 60 minutes until golden and firm. After baking, turn off oven, slightly open the door, and let the cake cool in the oven for 30 minutes to prevent cracks. Then remove and cool completely, preferably in the fridge.

Notes

Substitutions: Use vanilla extract instead of pudding powder for stronger aroma. Add fresh berries to the filling or as topping for a fruity touch. Replace some quark with ricotta for extra creaminess. For sweeter dough, add cinnamon or vanilla sugar. Tips: Chill dough well for easier rolling. Avoid overmixing filling to prevent runniness. Bake a day ahead for enhanced flavor. Cool slowly to avoid cracks. Storage: Keep refrigerated for 3-4 days. Wrap leftovers airtight to keep moist.