Kaesekuchen

Kaesekuchen is Germany’s answer to cheesecake, and it eats lighter than the dense American kind. The filling is built on strained cottage cheese, a stand-in for traditional quark, blended with sour cream, eggs, lemon peel, vanilla, and plump raisins. A little cornstarch sets it into a soft, tender custard rather than a heavy brick.

Underneath is a buttery sweet shortcrust pressed into the tin. Because the dough is so rich in butter, it needs to be thoroughly chilled before baking, or it slumps and turns greasy instead of crisp.

Poured into the crust and showered with grated almonds, it bakes up golden and just set. One quirk worth heeding: cool it in a warm spot and don’t chill it, since a sudden drop in temperature can crack the surface or make the cake sink.

Chef Tips

• Strain the cottage cheese well to drain excess liquid and smooth the texture, the closest you’ll get to German quark.
• Chill the buttery shortcrust dough thoroughly before rolling and baking, or it spreads and bakes greasy.
• Don’t chill the finished cake. Cool it slowly in a warm place to keep the top from cracking and the cake from sinking.
• Bake just until the center is set with a slight jiggle; overbaking dries out the custard.

Variations

• Soak the raisins in rum or lemon juice first, or leave them out for a plain Kaesekuchen.
• Use quark or farmer cheese if you can find it for a more authentic filling.
• Swap the grated almonds for a streusel topping, or add a layer of fruit under the filling.