Some cakes are good. Some cakes are legendary. And then there are the ones that live in your memory forever. Baiser Käsekuchen, or Meringue Cheesecake, is one of them.
It’s the kind of cake you remember from childhood—served on a pastel-colored plate at a Sunday afternoon coffee table, a piece missing before the guests even arrived (because someone just had to try it first). The buttery base crumbles just slightly under your fork, the creamy, slightly tangy filling melts on your tongue, and the meringue on top is so light, so crisp, that it cracks beautifully before dissolving into pure sweetness.
But to make this cake truly special, I finish it with a handful of fresh mixed berries—a vibrant contrast to the sweetness of the meringue. The tartness of raspberries, the juiciness of blackberries, the brightness of blueberries—they cut through the richness and balance every bite perfectly.
This isn’t your dense, rich American cheesecake. German cheesecake is a whole different experience. Lighter, airier, made with quark instead of cream cheese, and baked to golden perfection. And when you top it with a layer of fluffy meringue and fresh berries? Perfection.
This cake isn’t just dessert. It’s a labor of love. A masterpiece of textures and flavors, worth every minute of effort.
What Makes German Cheesecake Special?
If you’ve only had New York-style cheesecake, you might think all cheesecakes are dense, rich, and almost too creamy to finish a slice. But German cheesecake is a different story.
1. The Filling – Light, Creamy, and Slightly Tangy
The secret to German cheesecake is quark, a fresh dairy product that’s lighter than cream cheese and has a mild, slightly tangy taste. This gives the cake a beautifully delicate, fluffy texture that’s rich without being overwhelming.
Unlike American cheesecake, which is made with heavy cream or condensed milk, this filling is balanced and airy. It’s baked gently so that it sets without turning dense, creating a texture that’s creamy yet structured enough to hold its shape.
2. The Dough – Buttery Yet Light
Instead of a graham cracker crust, German cheesecake starts with a buttery shortcrust dough (Mürbeteig). It’s crisp, slightly crumbly, and provides just the right contrast to the soft filling. It’s also more flavorful than an American cheesecake base, adding a delicate, pastry-like touch.
3. The Meringue – A Cloud on Top
The pièce de résistance is the golden, airy meringue. Whipped egg whites and sugar transform into a delicate cloud, gently sweet and perfectly crisp on the outside. The contrast between the meringue and the creamy filling is what makes this cake unforgettable.
4. The Berries – A Fresh & Fruity Finish
To bring everything together, I top the cake with fresh mixed berries—raspberries, blueberries, and blackberries—just before serving. Their natural tartness balances the sweetness of the meringue, adding a juicy, refreshing contrast to the crispy, creamy layers below.
German Meringue Cheesecake (Baiser Käsekuchen)
Ingredients
- For the Shortcrust Base:
- 200 g flour
- 100 g butter cold, cubed
- 50 g sugar
- 1 egg
- 1 pinch of salt
- For the Cheesecake Filling:
- 500 g quark or full-fat Greek yogurt as a substitute
- 150 g sugar
- 3 eggs separated
- 200 ml heavy cream
- 1 packet vanilla pudding powder or 40g cornstarch + 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 pinch of salt
- For the Meringue Topping:
- 3 egg whites
- 150 g sugar
- 1 tsp lemon juice
- For the Final Touch:
- 1 handful of fresh mixed berries raspberries, blueberries, blackberries
Instructions
- Step 1: Make the DoughCombine the flour, butter, sugar, egg, and salt in a bowl. Knead until a smooth dough forms. Roll it out on a floured surface, then press it into a greased springform pan, making sure to create a slightly raised edge. Chill in the fridge for 30 minutes. This makes the dough crispier after baking.
- Step 2: Prepare the Cheesecake FillingPreheat your oven to 160°C (320°F). In a large bowl, mix the quark, sugar, egg yolks, heavy cream, vanilla pudding powder (or cornstarch + vanilla extract), lemon zest, and salt until smooth.In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the filling to keep it airy.Pour the filling onto the chilled dough base and smooth the top.
- Step 3: Bake the CheesecakeBake for 50 minutes until the filling is set but still slightly jiggly in the center.Remove the cake from the oven and let it cool slightly while you prepare the meringue.
- Step 4: Make the MeringueIn a clean bowl, beat the egg whites with lemon juice until soft peaks form.Gradually add sugar while beating, until stiff peaks form and the mixture is glossy.Spread the meringue evenly over the cheesecake, creating swirls for texture.
- Step 5: Bake AgainIncrease the oven temperature to 180°C (350°F).Return the cake to the oven for 10–15 minutes, until the meringue turns lightly golden.Let the cheesecake cool completely before removing from the pan.
- Step 6: The Final TouchJust before serving, scatter fresh mixed berries over the top. The contrast of the tart berries with the sweet, crispy meringue is pure bliss.
Why This Cake is Worth the Effort
This isn’t one of those “throw it together in 30 minutes” cakes. It takes patience. It takes love. But when you finally cut into it, when you get that first bite of buttery crust, creamy filling, crispy meringue, and juicy berries—it’s a moment of pure joy.
This is the kind of cake you make when you want to create a memory. When you want to feel like a kid again, waiting for that first slice with wide eyes. When you want to taste something so light, so creamy, so perfect that you forget for a second that anything else exists.