Isolde's German Cheesecake

Made twice! Once with yogurt once with marscapone. Keep in mind if substituting other things for Quark- quark is zero to low fat! So if you are using marscapone or higher fat cheese like me the extra oil in the batter is not necessary! I used 16 oz. Marscapone and 2 ounces of sour cream to replace 18 oz. of quark. Instead of milk I used heavy cream whipped to soft peak - then folded in the cheese egg mixture. I used 1 tsp vanilla and 4 tbs of cornstarch in place of the pudding mix. Also you could add butter instead of the oil to the batter which would give a firmer end result if cheesecake ends up too soft. I baked until there was a slight jiggle in the center then covered and shut the oven off. Left in oven for 30 minutes before chilling. Wonderful! 2nd time - I used strained plain Greek yogurt - whipped cream just like I did with marscapone version, used butter in place of oil. I also used only half the amount of sugar called for. The greek yogurt version is my favorite!! Note! Both took a LONG time to firm up in the fridge 7+ hours but eventually they did! If top gets too dark while baking cover with foil.

I’ve made this twice now. Once using Clark, and once he is in mascarpone. They both turned out terrible! The cheesecake would not set up at all even though I left it in the oven for an hour longer than the recipe called for.

Excellent recipe, it turned out perfect. My German wife is very happy, you helped me earn some serious 'husband points' ??

Being German myself, this is authentic and delicious. I prefer cheesecake without the bottom.

Amazing! Friend said it tasted just like home and his Oma's!

Amazing! Friend said it tasted just like home and his Oma's!