German Cheesecake
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: German
Serves: 12-14
  • For the short pastry:
  • 200 g/ 7 oz/ 1⅔ cups all-purpose flour
  • 100 g/ 3.5 oz/ ½ cup granulated sugar
  • 70 g/ 2.5 oz/ ¼ cup butter
  • 1 egg (medium Germany, large US)
  • 1 teaspoon baking powder
  • For the cheesecake:
  • 500 g/ 17.6 oz/ 2 ½ cups low-fat quark
  • 150 g/ 5.3 oz/ ¾ cups granulated sugar
  • 1 tablespoon vanilla sugar
  • 1 packet Dr. Oetker vanilla pudding powder (see note)
  • 1 egg (medium Germany, large US)
  • 2 egg yolks – keep the egg whites for the meringue (medium Germany, large US)
  • 250 ml/ 8.45 fl.oz/ 1 cup heavy cream
  • 250 ml/ 8.45 fl.oz/ 1 cup milk
  • 150 ml/ 5 fl.oz/ scant ⅔ cup vegetable oil
  • For the meringue:
  • 2 egg whites
  • 6 tablespoons icing sugar
  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a springform (26 cm/ 10 inch diameter) with baking paper and butter the ring.
  2. Place all the pastry ingredients in a food processor and pulse until you obtain crumbs. Turn the crumbs on the working surface and knead very quickly to form a ball of dough. Roll the pastry on the lightly floured surface and place it in the prepared springform taking care to cover the margins of the form as well.
  3. Place the quark in a large bowl and whisk it shortly until smooth. Add the rest of the ingredients, mix well and pour the mixture into the pastry-lined springform. The mixture is pretty liquid, don't worry about it.
  4. Bake the cake for about 70 minutes. After about 60 minutes start preparing the meringue.
  5. Place the egg whites and the icing sugar in a very clean bowl and start beating them using very clean whisks. After the 70 minutes are up, take the cake out of the oven and top it with the meringue. Place back in the oven and bake for another 10 minutes (only 10 minutes or you will not have the tears anymore).
  6. Let the cake cool down a little bit, then go around the edges with a knife to release the cake from the ring. Leave to cool completely on the bottom of the springform. The tears will form while the cake is cooling down.
I use the Dr. Oetker vanilla pudding powder, the one that needs to be cooked with 500 ml/ 2 cups milk. However, you will not cook it in this case, just give the powder to the quark mixture.
Recipe by It's all about home cooking at