Light & Fluffy Quarkkuchen (German Cheesecake)

1. Prepare the Crust

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a bowl, mix flour, sugar, and baking powder. Add cold butter and mix with your fingers or a pastry cutter until it resembles coarse crumbs.

Add egg and vanilla extract. Knead until a dough forms.

Press the dough evenly into the bottom of the springform pan and slightly up the sides. Chill in the fridge while making the filling.

2. Make the Filling

In a large bowl, whisk together quark, sugar, egg yolks, heavy cream, cornstarch, vanilla, and lemon zest until smooth.

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the egg whites into the quark mixture to keep it light and airy.

3. Bake the Cheesecake

Pour the filling into the prepared crust and smooth the top.

Bake for 60–70 minutes or until the top is golden and slightly firm.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 15 minutes to prevent cracking.

Remove from the oven and cool completely at room temperature.

4. Chill & Serve

Refrigerate for at least 4 hours (or overnight) before serving for the best text