Austrian baked cheesecake, often called Topfenkuchen or Topfentorte, is a lightly tangy cake made with topfen, a fresh curd cheese, and usually baked in a buttery pastry crust. This version pairs a lemon-scented filling with a tender shortcrust base; raisins are optional, and family and regional recipes vary in their use of crust, flavorings, and toppings.
Ingredients
- 2 cups (250 g) all-purpose flour, plus a little for rolling
- ½ cup (100 g) granulated sugar, divided between crust and filling
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk (about 18 g)
- 1–2 tablespoons (15–30 ml) cold water, as needed
- ¼ teaspoon (1.5 g) fine salt
- 2¼ cups (500 g) topfen or quark, preferably full-fat and well drained
- 3 large eggs (about 150 g without shells), at room temperature
- ½ cup (120 g) sour cream
- ¼ cup (57 g) unsalted butter, melted and cooled
- ¼ cup (30 g) cornstarch
- 2 tablespoons (30 g) granulated sugar for the filling
- 1 teaspoon (2 g) finely grated lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (75 g) raisins, optional
- 1 tablespoon (8 g) powdered sugar, optional, for serving
Instructions
- Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. If the pan has a loose or unreliable seal, set it on a rimmed baking sheet to catch any butter that escapes. Have a little flour ready for rolling the pastry.
- Make the pastry dough. In a mixing bowl, stir together the flour, ¼ cup (50 g) of the sugar, and salt. Rub or cut in the cold butter until the mixture looks like coarse crumbs with some pea-size pieces. Add the egg yolk and 1 tablespoon (15 ml) cold water. Mix just until the dough begins to clump, adding the second tablespoon of water only if dry flour remains. Press the dough together without kneading it smooth; overworking can make the crust tough.
- Chill, then shape the crust. Flatten the dough into a disk, wrap it, and refrigerate for 20 minutes. This short rest firms the butter and makes the pastry easier to handle. Roll it on a lightly floured surface into a circle about 12 inches (30 cm) across, turning it occasionally so it does not stick. Transfer it to the pan, press it across the base, and bring it about 1½ inches (4 cm) up the sides. Patch any small cracks with scraps of dough, then prick the base several times with a fork.
- Par-bake the crust. Bake the pastry for 12 minutes, until it looks dry and just begins to color at the edges. It will not be fully baked yet. Set the pan on a rack while you mix the filling; keep the oven on. Par-baking helps prevent a damp base beneath the soft cheese filling.
- Mix the filling. If the topfen or quark looks watery, drain it in a fine sieve for a few minutes and discard the liquid. In a large bowl, whisk the remaining ¼ cup (50 g) sugar with the eggs until combined, but do not whip in lots of air. Whisk in the topfen, sour cream, melted butter, cornstarch, lemon zest, lemon juice, and vanilla until smooth. A few tiny curds are fine. Fold in the raisins, if using. Pour the mixture into the warm par-baked crust and level the top.
- Bake until set. Bake for 55 minutes, checking the cake near the end. The edges should look set, while the center can still wobble slightly when the pan is nudged. Egg dishes should reach 160°F (71°C) for the USDA FSIS safe minimum; check the center with a food thermometer, avoiding contact with the pan. If the center has not reached that temperature, continue baking in 5-minute increments. If the top is browning too quickly, loosely tent it with foil. The center will finish setting as the cake cools.
- Cool gradually. Turn off the oven, crack the door open, and leave the cake inside for 30 minutes. Move the pan to a rack and cool at room temperature for 1 hour. Run a thin knife around the pastry edge, then release the springform ring. Cover the cake and refrigerate for at least 2 hours before slicing. This gradual cooling reduces the chance of a deep crack and gives the filling time to firm up.
Tips
- Choose a good topfen substitute. Topfen is a fresh, mildly tangy Austrian curd cheese, also sold as quark in many places. If it is hard to find, use full-fat farmer cheese blended until smooth and drain it if wet; it gives a slightly grainier, less silky result. Well-drained ricotta can also work, though it is milder and usually softer. Cream cheese makes a richer, denser cake and tastes less like the fresh-curd version.
- Control the moisture. The cheese should be thick rather than pourable. If yours releases liquid, drain it in a sieve before measuring. Wet cheese can leave the center loose even when the crust is browned. Avoid adding extra flour to compensate, as it can make the filling heavy.
- Mix gently and read the thermometer. Whisk only until the filling is even; too much air can make it puff dramatically and sink as it cools. Oven performance and cheese moisture vary, so use the 160°F (71°C) center temperature as the safety check rather than relying only on color or the clock. A small wobble before cooling is normal.
- Keep the pastry cool. If the dough gets sticky while rolling, chill it for 10 minutes rather than adding lots of flour. A little extra flour can dry out the crust. Cold butter and a brief rest help the base bake up tender and crumbly.
Serving Suggestions
Serve the cheesecake chilled or slightly cool, cut with a thin knife wiped clean between slices. A light dusting of powdered sugar is enough for a simple finish. Fresh berries, sliced stone fruit, or a spoonful of unsweetened fruit compote add a bright contrast to the creamy, lemony filling without making the cake overly sweet. Coffee is a natural pairing, and black tea works well too. If you are serving it as dessert after a larger meal, modest slices are satisfying because the topfen filling is rich but has a fresher tang than many cream-cheese cakes.
Variations
- Skip the raisins: Leave them out for a smooth filling, or replace them with ½ cup (75 g) chopped dried apricots. Apricots bring a tart, fruity note; chop them small so they are easy to slice through.
- Add warm spice: Stir ¼ teaspoon (0.5 g) ground cinnamon into the filling. This is a gentle variation, not a requirement for an Austrian-style cheesecake.
- Make it crustless: Butter the springform pan and dust it lightly with cornstarch, then pour in the filling and bake. The result is more delicate and will not have the crisp pastry contrast; check the center temperature in the same way.
- Use orange instead of lemon: Substitute 1 teaspoon (2 g) orange zest and 1 tablespoon (15 ml) orange juice for the lemon. The flavor will be softer and less tart, so keep the filling otherwise unchanged.
Storage and Reheating
Because this cake contains eggs and dairy, refrigerate it within 2 hours of baking or serving. Keep it covered in the refrigerator for 3–4 days. For neat slices, store the cake whole if possible; if it has already been cut, cover the exposed surface well so it does not dry out or pick up refrigerator odors. The pastry gradually softens under the moist filling, but the cake remains enjoyable.
To freeze, chill the cake completely, wrap individual slices or the whole cake tightly, and freeze for up to 2 months for best texture. Thaw it overnight in the refrigerator. Serve it cold or let a slice sit at room temperature for about 15–20 minutes. This cheesecake is usually served chilled, so reheating is not necessary; if you do warm a portion, reheat leftovers to 165°F (74°C), and expect the filling and crust to soften.
Frequently Asked Questions
Is Austrian cheesecake the same as New York cheesecake?
Not quite. Austrian Topfenkuchen is typically made with topfen or another fresh curd cheese, which gives it a lighter, tangier character than the dense cream-cheese filling associated with New York cheesecake. Recipes vary: some have a pastry crust, some are crustless, and additions such as raisins are a matter of preference.
Can I use cream cheese instead of topfen?
Yes, but the result will be richer, denser, and less tangy. Use the same weight, 2¼ cups (500 g), and bring it to room temperature so it blends smoothly. Do not thin it with extra liquid; the recipe already includes sour cream and lemon juice.
Why did my cheesecake crack?
Cracks can happen when a cake puffs from overmixing, bakes too long, or cools abruptly. Mix the filling only until smooth, avoid extending the bake once the center reaches 160°F (71°C), and use the gradual oven and room-temperature cooling in the instructions. A small crack does not affect the flavor, and fruit or a little powdered sugar can cover it if you like.
Can I make it a day ahead?
Yes. In fact, chilling for several hours makes the filling easier to slice. Bake and cool the cake as directed, cover it once cool, and refrigerate overnight. Add powdered sugar just before serving, since moisture can make it dissolve on the surface.
How can I tell when the cake is done?
The edge should be set and the center should have a slight wobble, not look liquid. For egg-dish safety, check the middle with a food thermometer and confirm it reaches 160°F (71°C). Since springform pans and ovens vary, the temperature is more dependable than judging by color alone.
Can I make it without a springform pan?
A deep 9-inch (23 cm) cake pan can work, but lining it with a parchment sling makes removal easier. The sides need to be high enough for the pastry and filling. Since turning out a delicate cheesecake can break it, plan to serve it directly from the pan if you cannot lift it out securely.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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