Deliciously airy and light with a sweet raspberry sauce, this white chocolate mousse is to die for. Cake icing or filling can be made from this excellent mousse.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ½ cups white sugar
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 2 (8 ounce) packages cream cheese, softened
- 1 pound small curd cottage cheese
- ½ cup butter, softened
- 4 medium eggs
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9-inch springform pan.
- Mix together sugar, cornstarch, and flour; set aside.
- Combine cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in softened butter. Gradually add sugar mixture, beating until combined.
- Add eggs one at a time, blending well and scraping down the bowl after each addition. Stir in lemon juice and vanilla and mix just until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven for 1 hour and 10 minutes.
- Turn off the oven; let cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
- If you can find quark, substitute it for the cottage cheese in the recipe.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 342 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic. Loved it. Creamy, with a hint of lemon. I followed the recipe as it was written. Would not change a thing. Will make it over and over again.
I’ve never tried German cheese cake, so I can’t verify the authenticity of this recipe, but my husband said it’s very close and even requested it for his birthday. I also enjoyed it, but my daughter did not as she’s used to sweeter American cheese cake. If you like a lighter sweetened dessert, this is for you!
Subbed the cottage cheese out for ricotta (eight parts ricotta to one part sour cream, blended together) and made the best cheesecake I’ve ever had. Not too sweet, not bland, just the perfect cheesecake flavor. Will be making this my go to recipe in the future.
I visited my son in Germany s a few years ago and aside from being amazed by the beauty of the country and its people, I was in awe my a delicious delight I discovered in a small bakery in Bonn. What a perfect partner to a morning cup of coffee as we headed out for a day of discovery. When I returned to the U.S I think I missed the cheesecake more than I missed my son- and the hunt for that deliciousness began! Thank you Miss Alix for sharing your recipe- and thank you Lizzy Reed for your awesome suggestion. I run the cottage cheese through the magic bullet and quark- magic happens! If you want to make it with less cane sugar and gluten free, you can substitute almond flour for flour and 1/3 cup of stevia and 1-2 Tablespoons of regular sugar. It is then friendlier for anyone who is avoiding sugar and gluten and it still tastes delicious! Again- thank you!
I love this recipe, it reminds me of my grandmother’s. I’ve used quark, and when I can’t find that I’ve used the ricotta that comes in a container like cottage cheese which works as a great substitute. My grandma use to add a shortbread crust.
Made this for friends one night while having a German themed dinner. Amazing flavor and not as sweet as American style cheesecake. Made it using Brownie Batter flavored quark that i found at Publix. Everyone said it was the best cheesecake they have ever had!
I took this to a German party for friends who have served missions, study abroad, exchange students, heritage, etc in Germany. Overall there were over 20 people there and this went over well and I was asked for the recipe. I did puree all the ingredients together in the food processor instead of the electric mixer and it made the cake very smooth. I will make it again.
Cheesecake goodness! I have eaten cheesecake’s cakes all over Germany and this recipe is right on the money. It’s light and fluffy that leaves you with the urge to have just one more slice. Only change I did was I used Linzertorte crust that was left over. Found it gave it that nice crisp texture and the almond flavor went well with the lemony flavored cheesecake.
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Try this German cheesecake recipe the first time and the cake turn out delicious although the it don’t not look so nice as the picture maybe because I have used brown sugar instead of white sugar so my cake turn brown at the top. I am from Singapore hence I do not know the real German cheesecake taste and I did not try the classic cheesecake when I went Germany. The lemon taste is not strong enough and will suggest to add more lemon if you prefer stronger lemon taste. I have try to bake classic cheesecake before and compare to this German cheesecake, German cheesecake is softer maybe due to cottage cheese.
I discovered quark last summer. I live in northwestern Washington state up in the dairy country and there is a local cheese maker, Appel Farms, who sells it. So I was looking for quark recipes when I found this cheesecake, and I made it for Christmas dinner. We all loved it. I added some grated lemon rind. This morning I had it for breakfast with some blackberries that I had frozen from a local farm. This will be a recipe I make many times over.
My husband grew up in Southern Germany and argued there should be a crust, but a visiting friend from Northern Germany said this was just as it should be… and it was. Extremely delicious!! I made this for a Christmas time, German made meal, and it was an absolute hit. I used 1 pound of quark instead of cottage cheese, which I found at the local whole foods in the yogurt section. I added a whole lemon juiced (pick the ripest you can find) with grated rind. I cooked it for the exact time specified, and left it in the oven to cool for 1.5 hours ( … don’t open the oven!) I made this the same day, and, Hint: if you need it to cool faster you can place it in the freezer for a half hour, and then the fridge. AJ
My family is from Europe and absolutely loved this cheesecake. I followed the advice of others and pureed the cottage cheese prior to adding it to the cake. I also used Tru-Lemon powder instead of lemon juice because that is what I had on hand. The cake is smooth and dense without being too heavy. It is not too sweet, unlike North American style cheesecake. I made this for a birthday and was asked to bring it to an event the following week. People always come back for seconds. This one is a keeper!!
I have made this cheesecake just as written and it was lovely! I also like the idea of being able to change it up by topping with a sauce, whipped cream or whatever I fancy. It was simple to make and a treat to eat!
Delish! I’ve always liked cheesecake, but it’s normally too rich to eat more than a couple bites. And I’m not a fan of the graham cracker crust. I could eat several slices of this cheesecake (which may be a bad thing!). Make sure you don’t use a pan that’s too wide or it gets over cooked!
I hate to change up recipes, but..I only had one 8oz 1/3 less fat cream cheese on hand and blended the cottage cheese in the food processor. I also planned poorly and wanted to eat it in less than 7 hours. I put it in the oven at 5pm and we ate it by 7:30pm. I baked for an hour and took it out of the oven and placed in front of a fan to cool. After 20min. or so I put it in the refridgerator. It tasted delicious. Very creamy, despite the lack of ingredients I had. I didn’t feel so guilty eating it because it only had one cream cheese and low fat cottage cheese. I want to make it again according to the directions and see how different it turns out.
Just finished my second piece of this wonderful cake.It is not completely the real thing ( no quark )but it is VERY close.Not to sweet,good texture.All I did I added some blackberries.Had to bake it somewhat longer,ca 90 min.Love this cake.
omg! mother in law will be 90 she is very german and loves her german sweets so this will be a big hit at her 90th bday party….eating a piece of the test sample now…well actually the second piece…just plain no sauce on it….fantastic….thank you so much!
This is very close to the German recipes, I collected (I am German) however, one of the reviewers stated, that Quark is a kind of Ricotta – that’s not true. Quark is creamy and low-fat – I always use a combination of Cottage Cheese (4 %)(I run it through my food processor, to give it a smooth consistency) and low-fat Cream Cheese for my recipes, because they don’t bake alright here in humid Florida (I always have problems with German recipes, which are fabulous at my Sisters, but always weird looking at my place – and the crack is a sign, that the cake is done and baked through (and it will crack) – you’ll make sure, by using a wooden toothpick or a butter knife and stick it in close to the center, if nothing sticks, it’s done. You’ll have let to rest these kind of cakes at least for a day, otherwise, it can fall apart.
I used Ricotta instead of cottage cheese. It was very good. The first few times I made it, it turned out great. Now I am having problems with the recipe. I have not changed any of the ingredients, but now it is turning very dark and wants to swell so much that it leaks out of the cake pan. I have always used cake pan for this, but it did not burn or leak out. I do not have any idea as to why. Can someone give me some advise?
quark can be found in the dairy section at any international food store if you want to make an authentic recipe there is no room for substitutions