Grandma Buschmeier’s Cheesecake

(Adapted for the American Kitchen.)

When I moved to Virginia over a year ago, I knew I would miss certain things from Germany. Besides my family, of course, I miss the food. In particular, my Grandma Buschmeier’s German cheesecake—a light, creamy, and not-too-sweet cheesecake, which you can’t make without a soft cream cheese, called quark. Luckily, the grocery managers of Rebecca’s, Bill and Caitlin, decided to add the delicious Quark of Vermont Creamery to our line of products. There are many things you can make with Quark, but the cheesecake is definitely my favorite.
-Sabrina Wanninger, Customer Service

Oma (grandma) Buschmeir

Oma (grandma) Buschmeier

Note: The cheesecake sets best if baked the day before serving. Also, if you want to make this cake gluten free, just bake without the crust (it won’t hurt it).


16 ounces of quark (Vermont Creamery)
8 ounces of sour cream (Kalona Supernatural)
2 tablespoons of organic lemon juice
2 boxes of vanilla pudding powder (European Gourmet Bakery)
2 egg yolks (Brightwood Vineyard & Farms or any other pastured eggs)
2 cups of unhomogenized milk (Trickling Springs)
¾ cup of powdered sugar (Florida Crystals)
Fruit of choice (I recommend mandarin oranges)
1 tablespoon gelatin (Great Lakes Gelatin)
2 cups of heavy cream (Trickling Springs)
1 tablespoon of cornstarch (Rapunzel)
1 tablespoon of vanilla extract (Frontier)
1 pint of fruit juice (complementary to the fruit you choose)


1 egg (optional) (Brightwood Vineyard and Farms or any other pastured eggs)
1 2/3 cups of unbleached all purpose flour (King Arthur)
½ cup of sugar (Native Crystals)
½ cup of butter (Organic Valley)
1 teaspoon baking powder (Hain Pure Foods)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9 inch springform pan. You can use your butter wrapper to grease.

2. Prepare one box of organic vanilla pudding as directed on the box, and set aside.

3. To prepare the crust (Remember, you can omit the crust, to make the cake gluten free.): In a small bowl, combine the flour and baking powder. Then, in a medium bowl, mix together the butter and sugar until smooth. Add in 1 egg and mix thoroughly, and then slowly add in the flour mixture until it can be kneaded together into dough. Press the dough into the bottom and up the sides of the prepared pan.

4. Bake for 10 minutes then pull out of oven, and set aside.

5. Then, in large bowl, mix together the sour cream, quark, powdered sugar, vanilla extract, and other box of pudding mix until smooth. Blend in the 2 egg yolks, milk, and lemon juice, and then add the prepared pudding. All ingredients should be thoroughly (but gently) incorporated, and make sure not to over mix. Pour mixture into the prepared pan with the crust.

6. Bake it in the oven for 70 to 80 minutes. At 70 minutes, check to see if it is just turning golden on the top. If not, bake another 10 minutes. Once you have the golden color, turn off the oven. Leave the cake in the oven to sit for several hours or overnight.

7. In a large cool bowl, whip cream until firm, add 1 tablespoon of cornstarch and 2 tablespoons of powdered sugar and whip again for one minute. This can be done right before serving or the night before and kept in the fridge until needed.

8. To create the glaze for the top of the cake, heat up ½ your fruit juice in a saucepan on the stove and slowly stir in the gelatin. Once the gelatin is dissolved, remove it from the heat and add the rest of the juice (room temperature) to the pan. Let this all cool until room temperature.

9. To assemble the cake: Decorate the top with the fruit of your choice and then spoon (don’t pour) the fruit juice gelatin glaze the fruit and cake. Put the cake in the fridge to let the gelatin set. Once it has set (about 1 hour), remove it from the fridge and pipe on or spoon the cream on top to your desired artistic effect.

10. Enjoy with your friends and family. Serves 8-12 people.

Sabrina Wanninger
Customer Service