German Quark Apple Cheesecake (Apfel-Quark-Kuchen)
- felichiccuisine
- Sep 17, 2023
- 4 min read
Updated: May 9
If you're a fan of cheesecake but want to try something new, this German Quark Apple Cheesecake is a must!
Unlike traditional no-bake cheesecakes, this is a baked cheesecake, giving it a rich, creamy texture while still feeling airy and delicate.
Made with quark, a fresh dairy product commonly used in German desserts, this cheesecake is less dense than an American-style cheesecake but still full of flavor.
The caramelized apple layer adds a fruity, slightly tangy contrast to the creamy filling, while a buttery crust and a touch of cinnamon make it the perfect cozy treat.
Why You’ll Love This Baked Cheesecake
✔️ Creamy but Light: Thanks to quark, this cheesecake is smooth and airy without being too heavy.
✔️ Delicious Caramelized Apples: The apple layer adds a fruity contrast to the creamy filling.
✔️ Perfectly Baked Texture: Unlike no-bake cheesecakes, this baked version has a firm yet creamy consistency.
✔️ Balanced Sweetness: It’s not overly sweet, making it a great dessert for any occasion.
✔️ A Unique Twist on Cheesecake: If you love cheesecake but want something different, this German version is a must-try!
What is Quark?
Quark is a fresh dairy product popular in German and Eastern European cuisine. It has a creamy texture similar to Greek yogurt but is milder in taste and lower in fat. It's often used in baking, especially in cheesecakes, because it provides a light and fluffy consistency.
If you can't find quark, you can substitute it with a mixture of:
Greek yogurt (full-fat, strained)
Ricotta cheese (blended for smoothness)
Cream cheese mixed with sour cream (for a balanced texture)
What is a Baked Cheesecake?
A baked cheesecake is made by mixing a creamy filling (usually containing eggs, dairy, and a thickener) and baking it in the oven until set. Unlike no-bake cheesecakes, which rely on gelatin or chilling to firm up, a baked cheesecake has a dense yet creamy texture.
Baking also enhances the flavors, making the filling richer and silkier. The key to a great baked cheesecake is slow, gentle baking to avoid cracks and to achieve a smooth, velvety consistency.
Essential Tips for the Best German Quark Apple Cheesecake
✔️ Use Cold Butter for the Crust
For a flaky, crisp base, make sure your butter is cold when mixing it into the flour. This prevents the dough from becoming greasy.
✔️ Cook the Apples Before Baking
Sautéing the apples with butter, cinnamon, and sugar enhances their sweetness and prevents them from releasing too much liquid into the cheesecake.
✔️ Use Room Temperature Ingredients for the Filling
Take the eggs, quark, and butter out of the fridge at least 30 minutes before baking. This ensures a smooth, lump-free filling.
✔️ Don’t Overmix the Batter
Once you add the eggs, mix gently. Overmixing can incorporate too much air, leading to cracks in the cheesecake as it bakes.
✔️ Bake Low and Slow
A moderate temperature (350°F / 180°C) ensures even baking and prevents cracks. If your oven runs hot, reduce the temperature slightly.
✔️ Add a Glossy Glaze
Brushing apricot jam on top not only adds a beautiful shine but also enhances the fruity flavors of the apples.
✔️Toast the Almonds for Extra Crunch
Toasting the sliced almonds before sprinkling them on top gives them a richer, nuttier flavor. Simply bake them at 350°F (180°C) for 5 minutes or until golden brown.
Frequently Asked Questions (FAQ)
2. What kind of apples should I use?
Golden Delicious or Gala work best because they are naturally sweet and hold their shape. Granny Smith can also be used for a tart contrast.
3. How do I prevent my cheesecake from cracking?
Do not overmix the batter after adding eggs.
Bake at a moderate temperature (not too high).
Let the cheesecake cool gradually in the oven after baking.
4. How long does this cheesecake last?
Store it in the fridge for 3-4 days. It tastes even better the next day!
5. Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Looking for something similar? You might enjoy: New York-Style Cheesecake
Substitute for Quark
You can substitute quark with a mixture of 2/3 ricotta and 1/3 sour cream, and it will work reasonably well in this cheesecake.
Why This Works:
Ricotta: Has a slightly grainier texture than quark but is mild and creamy, making it a good base.
Sour Cream: Adds the tanginess and smooth texture that quark provides.
Important Adjustments:
Drain the Ricotta: Ensure that the ricotta is well-drained to reduce excess moisture.
Adjust Sweetness: Ricotta can be slightly sweeter than quark, so you may want to slightly reduce the sugar in the filling.
Consistency: The mixture will be slightly denser, so beat it well to achieve a smooth, creamy consistency.
Enjoy!
Here’s a lovely review from one of my readers:
The Texture is Everything!" ★★★★★
"That perfect moment when your fork glides through the creamy quark layer into the soft apples...heaven! I added a pinch of nutmeg to the crust and it took this to the next level. Leftovers (rare!) taste even better the next day." - Lorena. S
Have you tried making this German Quark Apple Cheesecake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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