German Quark Apple Cheesecake (Apfel-Quark-Kuchen)
by Feli Chic'Cuisine
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)
1. Can I use regular cream cheese instead of quark?
Yes, but it will be denser. Mix 50% cream cheese and 50% Greek yogurt for a closer texture to quark.
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.
German Quark Apple Cheesecake Recipe
This Cheesecake is a delicious mix of creamy quark filling, soft apples, and a buttery crust. It’s lighter than a traditional cheesecake but just as satisfying.
Prep Time: 30 min. Bake Time: 1h 5 min
Total Time: 1h 35 min. Serves: 8
Ingredients
For the Base:
1 1/2 cups flour
2 tbsp sugar
2 tsp vanilla sugar
pinch of salt
110g unsalted butter, cold cut in cubes
For the Apple Filling:
1 tbsp unsalted butter
3 medium apples, Golden Delicious or Gala
2 tbsp sugar
juice from ½ lemon
½ tsp ground cinnamon
For the Cheese Filling:
100g (3.5 oz) butter, softened
100g (3.5 oz) sugar
6 eggs
1000g (35 oz) low-fat curd/quark (20% fat)
1 tsp vanilla extract
50g (1.8 oz) cornstarch
50g (1.8 oz) sliced almonds
2 tsp brown sugar
For the Glaze and the Topping
3 tbsp apricot jam
flaked almonds, toasted
raisin, optional
Method
Make the Crust
1. Grease and line a 23 cm (9-inch) springform pan with parchment paper.
2. In a large bowl, combine the flour, sugar, and vanilla sugar. Using your fingers, quickly mix in the cold butter until the mixture becomes crumbly. Do not overwork the dough.
3. Transfer the crumbly dough into the prepared pan and gently press it evenly along the bottom and slightly up the sides. Refrigerate while preparing the filling.
Prepare the Apples
4. Peel, core, and cut the apples into thick slices. In a pan over medium heat, melt the butter, then add the apples, sugar, lemon juice, and cinnamon. Stir to combine.
5. Sauté for about 5 minutes, until the apples begin to soften but still hold their shape. Do not overcook. Remove from heat and allow to cool.
Prepare the Filling
6. Preheat the oven to 175°C (350°F). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until well combined and creamy.
7. Reduce the speed to low and add the eggs, one at a time, mixing after each addition.
Add the vanilla extract, cornstarch, and quark. Mix until smooth and well combined. Do not overmix.
Assemble the Cheesecake
8. Remove the crust from the refrigerator and spread the cooled apples evenly over the bottom. Pour the quark mixture over the apples, smoothing the top with a spatula. Sprinkle the sliced almonds and brown sugar evenly on top.
Bake
9. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set, golden brown, and a toothpick inserted into the center comes out clean.
10. Turn off the oven, slightly open the door, and let the cheesecake cool inside the oven for about 30 minutes. This prevents cracking.
11. Remove from the oven and let it cool completely at room temperature before adding the glaze.
Make the Apricot Glaze
12. In a small saucepan over medium heat, warm the apricot jam until melted. Strain the jam through a fine sieve to remove any fruit lumps for a smooth glaze. Brush the warm glaze evenly over the cheesecake, then decorate with toasted almonds.
Enjoy!
Words of Wisdom to Remember:
“The root of this possibility of doing good - that we all have - is in creation.” - Pope Francis
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