Classic Sheet Cheesecake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180 °C (356 °F) with top/bottom heat; line a baking sheet (approx. 30×40 cm) with parchment paper.

2. 2

   Sift and mix flour, powdered sugar, baking powder, and salt in a large bowl.

   150 g Wheat Flour (Type 405)50 g Powdered Sugar1/2 tsp Baking Powder1 pinch Pinch of Salt
3. 3

   Add cold margarine in small pieces and work in with your fingertips or a pastry cutter until the mixture is crumbly; add the egg and quickly bring together into a smooth shortcrust dough. Do not knead too long.

   90 g Cold Plant-Based Margarine (cubed)1 piece Egg (room temperature)
4. 4

   Place the dough half-flat on the baking sheet, cover with parchment paper, and press evenly into a thin base using your hands or a second sheet of parchment paper (slightly raise the edges). Prick several times with a fork.

5. 5

   Blind bake the base for 12–15 minutes until it takes on a light color; remove and let cool briefly.

6. 6

   While the base is baking: Place quark, mascarpone, sugar, cornstarch, egg, lemon zest, lemon juice, vanilla, and salt in a tall mixing jug and blend very finely and smoothly with an immersion blender or in a blender.

   300 g Quark (e.g., Low-Fat Quark or 20% Fat)300 g Mascarpone100 g Fine Sugar30 g Cornstarch1 piece Egg (room temperature)1 tsp Grated Lemon Zest1 tbsp (approx. 15 ml) Lemon Juice1/2 tsp Vanilla Extract (optional)1 pinch Pinch of Salt
7. 7

   Pour the filling evenly onto the pre-baked shortcrust base and smooth it out.

8. 8

   Bake the cake in the preheated oven at 160 °C (320 °F) for about 35–40 minutes; the filling should be set at the edges and still slightly wobbly in the center — this will give a nice creamy texture after cooling.

9. 9

   Remove the cake from the oven and let it cool at room temperature for 30 minutes, then chill completely in the refrigerator for at least 2 hours (better 3–4 hours) to set.

10. 10

    Before serving, dust with powdered sugar and garnish with lemon slices or berries as desired; cut into rectangles and serve.

    for dusting Powdered Sugar for Dustingto taste Lemon Slices or Berries

Origin & History

The sheet cheesecake is a simple, home-style version of the classic German cheesecake, practical for celebrations and cafés. Dairy-free versions have recently started using soy products and tofu as substitutes to achieve traditional flavors without dairy.