Fluffy German Cream Cheese Cake

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Fluffy German Cream Cheese Cake (Käsekuchen)

Ultra-Creamy, Light, and Dreamy

📜 Introduction

Käsekuchen is Germany’s beloved version of cheesecake — lighter than American cheesecake, airier, and made with a mixture of cream cheese or quark, eggs, cream, and a soft cake-like base. The result is a heavenly, cloud-like texture that melts on the tongue. This recipe recreates the same look and softness as the cake in your photo.

🥚 Ingredients

For the Crust

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • 1 egg
  • ½ cup (115 g) unsalted butter, softened
  • Pinch of salt

For the Creamy Filling

  • 500 g cream cheese (or quark if available)
  • 1 cup sour cream
  • 1 cup heavy cream
  • ¾ cup sugar
  • 3 large eggs
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice (optional but recommended)

For Decoration

  • Powdered sugar for dusting

🧑‍🍳 Instructions

1. Prepare the Crust

  1. Mix flour, sugar, baking powder, and salt.
  2. Add butter and egg.
  3. Knead until a soft dough forms.
  4. Press the dough into the bottom and 2–3 cm up the sides of a 9-inch springform pan.
  5. Chill while preparing the filling.

2. Make the Filling

  1. Beat cream cheese until smooth.
  2. Add sugar, eggs, sour cream, and heavy cream.
  3. Mix well until creamy.
  4. Add vanilla, lemon juice, and cornstarch.
  5. Stir until perfectly smooth.

3. Assemble

  • Pour the creamy filling into the prepared crust.
  • Smooth the top gently.

4. Bake

  1. Preheat oven to 160°C (320°F).
  2. Bake the cheesecake for 60–70 minutes.
  3. The center should still wobble slightly — that’s perfect!
  4. Turn oven off, open door slightly, and let cake cool slowly (prevents cracking).
  5. Chill in the fridge 4–6 hours or overnight.

5. Finish

  • Dust generously with powdered sugar before serving, just like in the picture.

🛠 Methods

  • Use room-temperature ingredients for a silky texture.
  • Mix filling gently to avoid extra air bubbles.
  • Bake low and slow for the fluffiest result.
  • Let cake cool in the oven to avoid collapse.

📜 History

Käsekuchen dates back centuries in German baking and is one of the oldest cheesecake-style desserts in Europe. Unlike dense American cheesecake, it uses quark or lighter dairy to create a soufflé-like creaminess.

🌟 Benefits

  • Lighter on the stomach than classic cheesecake
  • High in protein (thanks to cheese)
  • Easy to make
  • Elegant, soft texture
  • Perfect for celebrations or tea time

💛 Lovers of This Dessert

People who love:

  • Soft, cloud-like cakes
  • Mild, creamy flavors
  • European-style desserts
  • Light cheesecakes
  • Powdered-sugar toppings

🔁 Conclusion

This fluffy German cream cheese cake is simple, beautiful, and irresistibly creamy. Whether for guests or a cozy dessert at home, it always impresses.

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