German Pumpkin Cheesecake (Käsekuchen)

Method9 steps

1. 1

   Step 1: Preheat a conventional, non-convection oven to 180°C /350°F. Line the base of one 25 cm /10 inch springform pan with parchment and secure its ring. Wrap the outside base with foil to catch butter leaks. Bring the filling ingredients to room temperature shortly before mixing.

2. 2

   Step 2: Crush the 200 g Lotus Biscoff cookies into fine crumbs with a food processor or inside a sturdy bag. These selected cookies are already spiced.

   Uses 200 grams Lotus Biscoff cookies

3. 3

   Step 3: Melt 90 g butter and mix with the prepared cookie crumbs. Press evenly over the springform base and refrigerate while preparing the filling; no extra crust spices are needed for this Biscoff route.

   Uses Biscoff cookie crumbs · 90 grams butter

4. 4

   Step 4: With a handheld mixer, combine 1 kg quark and 500 g ready canned pumpkin purée. Mix in 4 eggs, 25 g cornstarch, 185 g sugar and 1 tsp vanilla extract just until combined.

   Uses 1 kilogram quark · 500 g ready canned pumpkin purée · 4 eggs · 25 grams cornstarch · 185 grams sugar · 1 teaspoon vanilla extract

5. 5

   Step 5: Pour the prepared pumpkin-quark filling over the chilled crumb crust in the springform pan.

   Uses pumpkin-quark cheesecake filling · chilled Biscoff-butter crust

6. 6

   Step 6: Bake in the preheated 180°C /350°F oven for about 60 minutes, loosely tenting the top with foil during the last 30 minutes if needed. Cold ingredients may extend this stage by up to 30 minutes. Gently move the pan: continue until the outer filling is set and only the central 5 cm /2 inches slightly wobble.

   Bake pumpkin cheesecake to set outer filling · 60 minUses assembled pumpkin cheesecake

7. 7

   Step 7: Mix 230 g sour cream with 2 tbsp honey, spread over the cheesecake and bake for another 10 minutes.

   Bake Sour Cream Topping · 10 minUses partly baked set-outer pumpkin cheesecake · 230 grams sour cream · 2 Tbsp honey

8. 8

   Step 8: Turn off the oven, crack its door and let the cheesecake cool gently inside for about 1 hour. Then cool promptly and move it to the refrigerator as soon as it is cool enough; do not add a prolonged counter hold. Refrigerate for at least 4 hours, or overnight, until fully chilled and set before removing the ring and slicing.

   Chill cheesecake until fully setUses baked sour-cream-topped pumpkin cheesecake

9. 9

   Step 9: Optionally decorate the chilled cheesecake with ready marzipan shapes. Cut into 12 slices and keep refrigerated until serving.

   Uses fully chilled set pumpkin cheesecake · marzipan (optional)