Try this traditional recipe for German Cheesecake with Poppy Seeds and Quark! The best authentic German Cheesecake recipe perfect for a cozy afternoon! Easy to make using quark, rum raisins and a shortcrust pastry made from scratch !
For the shortcrust add all the ingredients to a bowl and, using your hands, knead forcefully until you have a smooth dough. Shape into a ball and wrap the pastry in clingfilm and refrigerate for half an hour.
Soak the raisins in rum. Do this overnight or quickly heat rum and raisins in the microwave and let them plump up in the hot rum for 30 min. Drain saving the rum.
For the poppy seed cheesecake filling pour the milk into a small saucepan and add the butter, sugar, and lemon zest. Bring to a boil while stirring continuously. Take off the heat and stir in the ground poppy seeds and 2 tbsp rum soaking liquid. Cover and set aside.
Preheat your oven to 175°C. Now make your cheese filling. Separate the egg and whisk the egg white until stiff. Stir the sugar into the stiff egg white. Next add the Quark, sour cream, vanilla, cornstarch, lemon zest, and lemon juice to the egg yolk and stir well. Then fold in the egg white and rum raisins, if using.
Now pour the cooled poppy seed mixture onto the bottom of the pastry and smooth it out slightly before pouring the cheese mixture on top of that. Smooth out again and put the cake in the oven. Bake it at 175°C for 35 minutes then turn the temperature up to 200°C and bake for another 10 minutes.
When the cake is done, remove from the oven and leave it to cool completely to room temp, then chill in the fridge for 6 h before slicing. Käsekuchen tastes best when cold, so you could even refrigerate it before serving.