Very Vanilla German Cheesecake – Vanille Käsekuchen
My Vanilla German Cheesecake is – hands down – the best! It’s light and fresh and so vanilla-tasting, you’ll think you are in heaven. Other than the famous New York Cheesecake, my version doesn’t have the salty taste and it is a lot less heavy, actually, It has a lot less fat and calories and is even healthy.
You might wonder “Why is that?” and the secret is that I don’t use cream cheese nor heavy whipping cream for my Vanilla Cheesecake. Instead, I am using Quark and more eggs.
Watch the video about how to easily make Quark!
One could argue that the 7 eggs in my recipe are not really good for the cholesterol but first of all, it has been proven that eggs don’t really do harm to your cholesterol as previously thought. Second, since this cake has at least 8 slices, this would come down to less than one egg per person – I think that’s reasonable.
My secret German Cheesecake ingredients
Quark is not my only secret. The other secret is the vanilla taste. If you add a lot of vanilla extract, chances are that your dish is going to be a little bitter or tastes artificial. So there are two things I am doing to avoid that but still have a very, very good vanilla taste in my cheesecake:
- I use vanilla sugar instead of vanilla extract. Learn how to easily make Vanilla Sugar here!
- I add a package of instant vanilla pudding – the one for cooking!
Not using the salty cream cheese also contributes to the fact that I can use less sugar, so the vanilla taste is not covered by the sweetness of the sugar.
I have used a package of German Vanilla Pudding in here but I’ve also made German Cheesecake with the Jello-O version, it works just as good.
Want even fewer calories?
It is February and I still have some pounds from the Thanksgiving goose and the Christmas duck on my hips. I am working out as often as possible but there are only so few hours in a day … there is no way around it: I have to cut some carbs! That’s why I recently started baking the cheesecake without the crust – and it works perfectly. So if you are trying to avoid too man carbs but don’t want to quit on the good things in life, just skip the recipe part with the dough for the crust. Instead, grease your baking pan and pour the cheesecake dough in, directly. Bake as if it had a crust and enjoy with less guilt.
Do I have to use Quark?
Well, I highly recommend it. Besides the fact that the Quark has a lot less fat, it is incredibly healthy and has 14 g of protein for 100g of Quark. Greek yogurt has only 7g of protein/100g. But you will find people claiming that you could just use greek yogurt instead of the quark. Well, you could BUT: it will taste different and it will be very moist with fluid coming out of the cake. It will also mold faster. I can’t stress it enough: Quark is not yogurt, it is a fresh cheese where casein and whey are separated. But what you can do is, use half the amount needed in Quark and the other half needed you can use as Greek Yogurt – it’s a compromise that has worked for me, at times when I didn’t have enough Quark for a whole recipe.
One more thing …
I am actually a little embarrassed because I forgot to take a picture of the finished cake! This cake was a gift for a friend and I had a very stressful day, so at the end, I just headed out and delivered the cake without thinking of a photo. To solve the problem I had to buy a stock photo, but it really looks a lot like my cake. As soon as I bake another cheesecake I will make it up and take my own photo!