German Cottage Cheese Cheesecake

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    German Cottage Cheese Cheesecake

    German Cottage Cheese Cheesecake

    (26)
    1hour15min


    35 people made this

    This recipe is adapted from the German original which calls for quark cheese which can be a little hard to find. Cottage cheese is an adequate substitute.

    Ingredients
    Makes: 1 cheesecake

    • 90g butter
    • 1/2 cup white sugar
    • 1 egg
    • 1 teaspoon baking powder
    • 1 1/3 cups plain flour
    • 500g strained cottage cheese
    • 3 tablespoons oil
    • 3/4 cup white sugar
    • 1 teaspoon vanilla sugar
    • 90g vanilla pudding mix
    • 2 egg yolks
    • 1 egg
    • 2 1/8 cups milk
    • 2 tablespoons fresh lemon juice

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a 23cm springform cake tin.
    2. In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared tin.
    3. Mix together the cottage cheese, oil, 3/4 cup white sugar, vanilla sugar and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk and lemon juice; pour mixture into the prepared pan.
    4. Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (26)

    by
    29

    This was so much like my Oma's cheesecake I was floored! Luckily I found Quark, vanilla sugar, and non-instant vanilla pudding at a local German deli (Old Heidelberg, if you are in the Phoenix area). I followed the recipe to the T, except I added "drunk raisins" (raisins soaked in rum) to the batter, as my Oma does. It was fantastic. I am so glad that I can now make the cheesecake that I previously only had on trips to Germany. Thank you!  -  08 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    25

    Outstanding!!! I made it for a Oktoberfest party and everyone loved it. I'm not sure why anyone would sub cottage cheese for quark since it's not even close to it in texture or taste. It has the texture of ricotta and the taste of a light sour cream. You must use quark for this recipe to taste right. To get the nice color on top I had to cook it for an hour and twenty minutes and chilled it over night. Again great recipe!  -  29 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    23

    th5s desert was the best .  -  08 Dec 2007  (Review from Allrecipes USA and Canada)

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