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Classics, Cakes

Eierschecke (Saxon Custard Cheesecake)

by Lisa

Trained pastry chef

Slices of Eierschecke showing a shortcrust base, a creamy quark layer and a golden custard topping

5.0 (2)out of 5, 2 ratings

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Prep
20 min
Bake
50 min
Total
1 hr 10 min
Makes
12 slices

The secret of a perfect Eierschecke

Eierschecke is more than just a cake. It is a Saxon legend! This original Dresden Eierschecke recipe is proof that true classics never go out of style. Unlike a simple cheesecake, this German sheet cake wins you over with its unique three-layer structure, which makes it cheesecake 2.0 for me. Every single layer plays its part in a flavor experience you will never forget.

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In this recipe, I share all my tips as a pastry chef so you can bake an authentic Eierschecke with a yeast dough base that is so creamy and moist it melts in your mouth. Enjoy the perfect harmony of the quark layer and the light, fluffy custard topping. Whether you are an experienced baker or want to bake Eierschecke yourself for the very first time, with these instructions it is sure to turn out well.

Ingredients

Makes 12 slices

Shortcrust Pastry

  • 3 tbsp35 ggranulated sugar
  • 4 tbsp55 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • ¾ cup plus 2 tbsp110 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 1 pinchsalt
  • 1 splashmilkif needed

Quark Cream

  • 2 ½ cups600 gquarkQuark is a fresh, mild and slightly tangy cheese with a spoonable texture. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
  • ¾ cup150 ggranulated sugar
  • 4 ½ tbspvanilla custard pudding powder1 packet = about 4 ½ tbsp (37 g). A packet of vanilla-flavored starch that is normally cooked with 2 cups (500 ml) of milk and sugar into pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 2large eggs

Custard Topping

  • 1 ¼ cups300 mlmilk
  • ⅔ cup140 ggranulated sugar
  • 4large eggsseparated
  • 4 ½ tbsp35 gcustard pudding powderA packet of flavored starch (about 37 g) that is cooked with milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet, or one box of cook-and-serve vanilla pudding mix (not instant) per packet with the sugar reduced because the mix is sweetened; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 5 tbsp75 gunsalted butter

Method

Custard Topping

  1. Bring the milk, egg yolks, a quarter of the sugar (3 tbsp, 35 g), the custard pudding powder and, if you like, a little vanilla to a boil while stirring, and cook until the pudding has thickened.

  2. Press the hot pudding through a sieve and stir in the butter.

  3. Let it cool to room temperature, stirring regularly.

Base

  1. Knead all the ingredients except the milk into a dough. If the dough is too dry, work in a splash of milk.

  2. Line the bottom of your pan with parchment paper, then press the shortcrust pastry into it and spread it out flat all the way to the edges.

Quark Cream

  1. Preheat the oven to 350°F (170°C) convection (fan).

  2. Mix the quark, vanilla custard pudding powder and sugar, then work in the eggs one at a time.

  3. Pour the mixture onto the shortcrust pastry and spread it out evenly.

  4. Bake for about 20 minutes.

Finishing the Topping

  1. Whip the egg whites with the remaining topping sugar (about ½ cup, 105 g) until stiff, then fold them into the pudding in three or four portions. The pudding should be at room temperature!

  2. Now carefully spread the topping over the partly baked quark layer and put the cake straight back into the oven.

  3. Once the cake is baked through, open the oven door a little and switch off the oven. Leave it there for about 30 minutes, then let it cool on a wire rack. The cake will sink back down quite a bit, but don't worry, that's exactly how it should be.

  4. Eierschecke is best eaten chilled :)