German Style Cheesecake

German Style Cheesecake


39 people made this

This is based on my mum's traditional recipe for German cheesecake. Originally it uses a German ingredient 'quark' but for this recipe I have substituted for cottage cheese.


Serves: 12 

  • 1 1/2 cups (350g) white sugar
  • 2 tablespoons cornflour
  • 3 tablespoons plain flour
  • 250g cream cheese, softened
  • 500g small curd cottage cheese
  • 125g butter, softened
  • 4 medium eggs
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla essence

Preparation:20min  ›  Cook:1hour10min  ›  Extra time:4hours chilling  ›  Ready in:5hours30min 

  1. Preheat an oven to 180 degrees C. Grease the bottom and halfway up the sides of a 22cm springform pan.
  2. Mix together the sugar, cornflour and flour and set aside.
  3. Combine the cream cheese and cottage cheese then beat with an electric mixer at high speed until smooth and fluffy.
  4. Beat in the softened butter. Gradually add the sugar mixture beating until combined.
  5. Add the eggs one at a time blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
  6. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours.
  7. Remove and cool on a wire rack. Chill for 4 hours or overnight.

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Reviews (2)


This cake is delicious! Easy to make and very popular with everyone who has eaten it. - 10 Apr 2011


This recipe is well worth making - It does require patience and planning but it is exactly the kind of recipe I was looking for. I wanted something without a base that uses cottage cheese. It is a bit tricky getting the lumps out of the cottage cheese but it still turned out really well. Perhaps a food proccessor may do a better job at making the cottage cheese smoother. Any suggestions would be welcome???? - 10 Sep 2014

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