Easy Stracciatella Cheesecake – Creamy Chocolate Dessert

There’s something undeniably comforting about the classic German cheesecake. But when you swirl in rich chocolate chunks and a creamy base, you get a dessert that’s hard to forget—Stracciatella Käsekuchen. This easy recipe takes the familiar texture of a traditional Käsekuchen and infuses it with the chocolaty charm of stracciatella, known for its delicate flakes of chocolate folded into smooth cream.

Perfect for chocolate lovers who still crave the lightness of a baked cheesecake, this cake delivers a harmonious balance between rich and refreshing. It’s the kind of dessert that vanishes slice by slice at gatherings, birthdays, or slow Sunday afternoons. The slight crunch of chocolate amidst the fluffy filling, all sitting atop a tender crust, creates a texture you’ll remember long after the last bite.

Ingredients Overview
The beauty of this Stracciatella Käsekuchen lies in its simple yet quality-driven ingredients. Each one plays a role in building flavor and structure, and substitutions are possible without compromising too much on taste or texture.

• Quark (500g): A cornerstone of German cheesecakes, quark gives the cake its signature tang and creaminess. If quark is unavailable, use Greek yogurt or a mix of ricotta and sour cream.

• Eggs (4, medium): Eggs bind the filling and help the cheesecake set without cracking. Room temperature eggs work best for a smooth batter.

• Butter (100g, softened): Used in both the crust and filling, butter adds richness and a satisfying mouthfeel. Unsalted is preferred to better control the salt content.

• Sugar (150g): Just the right amount of sweetness without overpowering the subtle tang of the quark.

• Vanilla Sugar (1 packet or 1 tsp extract): Adds warm aromatic depth. Substitute with a splash of pure vanilla extract if needed.

• Cornstarch (2 tbsp): Helps stabilize the filling, giving it a creamy texture without becoming runny.

• Dark Chocolate (100g, chopped): These become the “stracciatella” in the cake. Choose a chocolate bar over chips for better melting and bite.

• All-Purpose Flour (200g): For the base. It gives structure to the shortcrust and holds the filling beautifully.

• Baking Powder (1 tsp): Lightens the crust ever so slightly.

• Milk (2 tbsp): Just enough to bring the dough together.

Each of these ingredients combines into a smooth, chocolaty, and not-too-sweet cheesecake that feels both indulgent and light.

Step-by-Step Instructions

1. Prepare the crust:
   In a mixing bowl, combine 200g flour, 1 tsp baking powder, 50g sugar, 1 egg, and 100g softened butter. Knead into a soft dough. If the dough is too crumbly, add 1–2 tbsp of milk. Wrap it in cling film and let it chill in the fridge for 20 minutes.

2. Preheat the oven:
   Set your oven to 175°C (350°F) top and bottom heat. Grease a 26cm springform pan and lightly dust with flour.

3. Roll out the crust:
   On a lightly floured surface, roll out the dough and press it into the bottom and slightly up the sides of the springform pan. Use your fingers to even out the edge.

4. Prepare the filling:
   In a large bowl, mix 500g quark with 4 eggs, 100g softened butter, 100g sugar, 1 packet of vanilla sugar, and 2 tbsp cornstarch. Beat until smooth.

5. Add the chocolate:
   Roughly chop 100g dark chocolate and fold it into the quark mixture. These uneven pieces create delightful bites throughout the cake.

6. Fill and smooth:
   Pour the mixture into the prepared crust and smooth the surface with a spatula. Tap the pan gently on the counter to release air bubbles.

7. Bake:
   Bake in the preheated oven for 55–60 minutes. The center should be just set but still slightly wobbly. Turn off the oven, leave the door ajar, and let the cake cool gradually for 15–20 minutes.

8. Cool completely:
   Let the cake cool at room temperature for another hour before placing it in the fridge for at least 3 hours, preferably overnight. This helps the flavors develop and ensures a clean slice.

9. Serve chilled or room temperature:
   Dust with powdered sugar or decorate with a few extra chocolate shavings before serving.

Tips, Variations & Substitutions

• Room temperature ingredients: This makes the batter smoother and prevents cracking.

• Chocolate type: Use semi-sweet or bittersweet chocolate for a richer taste. Milk chocolate will make the cake sweeter.

• No springform pan? A tart pan with removable bottom works, but make sure it’s deep enough.

• Flavor twist: Add a tablespoon of orange zest or a splash of amaretto to the filling for a fresh note.

• Dairy-free version: Substitute quark with dairy-free cream cheese alternatives and use plant-based butter and chocolate.

• Low-sugar option: Reduce the sugar to 100g and opt for 85% dark chocolate for a more intense flavor.

• Gluten-free: Swap flour with a 1:1 gluten-free baking mix and ensure your baking powder is GF-certified.

Serving Ideas & Occasions
Stracciatella Käsekuchen makes a lovely centerpiece for afternoon coffee with friends or a cozy family dessert. Serve it cold on hot summer days, or bring it to room temperature in cooler months for a softer bite.

Pair it with:

• A freshly brewed cappuccino or espresso

• Lightly sweetened whipped cream

• A drizzle of raspberry coulis or cherry compote

• A chilled glass of dessert wine like Moscato

This cake also holds up beautifully at birthday parties, potlucks, and festive celebrations—just cut into thin slices, and it goes a long way.

Nutritional & Health Notes
While indulgent, this cheesecake has a lighter texture and less sugar than many American-style cheesecakes. Quark is naturally lower in fat and high in protein, making it a somewhat balanced option for dessert lovers.

Dark chocolate adds antioxidants and depth of flavor without the added sweetness of milk chocolate. Cornstarch keeps the filling light, and the crust is minimal yet satisfying.

To make it even lighter, substitute part of the sugar with a natural sweetener or use reduced-fat dairy where available. Portion control is key—this cake is rich enough that a small slice satisfies.

FAQs

1. Can I freeze Stracciatella Käsekuchen?
Yes, once the cake has fully cooled and set, you can freeze individual slices wrapped in plastic wrap and stored in an airtight container. Thaw in the fridge overnight before serving.

2. My cheesecake cracked—what went wrong?
Cracking often happens due to rapid temperature changes. Let the cake cool gradually in the oven with the door slightly open, and use room temperature ingredients to help the filling bake evenly.

3. Can I make this recipe without chocolate?
Absolutely! If you prefer a plain Käsekuchen, simply omit the chocolate. You can also replace it with fresh berries, chopped nuts, or swirls of fruit jam for variety.

4. How long does it keep in the fridge?
Stracciatella Käsekuchen stays fresh for up to 4 days when stored in an airtight container in the fridge. The flavor often improves by the second day.

5. Can I use cream cheese instead of quark?
You can substitute quark with cream cheese, but expect a denser and richer result. Use 400g cream cheese with 100g Greek yogurt for a closer texture to quark.

6. Why is my filling too runny?
Make sure to drain any excess liquid from the quark before using. Also, don’t skip the cornstarch—it’s essential for setting the filling properly.

7. Is this cake suitable for children?
Yes, it’s a family-friendly dessert with no alcohol or overpowering flavors. The mild tang of the quark and the bits of chocolate make it enjoyable for all ages.

Print