Uploaded September 2026 | Updated September 2026, 2 hours ago
A hundred years ago, Germany and America both had cheesecake. Germany built theirs on lean fresh cheese — light, tall, tangy. America built theirs on bricks of cream cheese. A Cheesecake Factory Original slice is ~830 calories with 12g of protein. This slice is ~165 with 12.5g. Same protein, one-fifth the calories — slice for slice, not sliver against slab. Nothing was substituted to get there. That's just what Käsekuchen is.
Strict keto? The cornstarch puts this one outside the lines — my keto cheesecake bites are in the pinned comment.
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave
daveskitchenmarket.com
📊 MACROS (estimates — check your brands)
Per slice (1 of 8, cut generous): ~165 calories · ~12.5g protein · ~10.5g net carbs · ~6g sugar · ~7g fat
Per slice (1 of 12): ~110 calories · ~8.5g protein
THE WHOLE CHEESECAKE: ~1,300 calories · ~100g protein · ~58g fat
Cheesecake Factory Original, ONE slice: ~830 calories · ~12g protein · ~58g fat
(Yes — their one slice has as much fat as this entire cheesecake.)
🇩🇪 FULL RECIPE — GERMAN CHEESECAKE / KÄSEKUCHEN (one 9" springform)
The Filling
- 21 oz lean fresh cheese: I used 16 oz farmer's cheese + 5 oz cottage cheese, blended with ¼ cup milk until completely smooth — 2 full minutes, zero curds. (All-cottage or all-farmer's works too; target 21–24 oz. Germans use Magerquark — blended low-fat cottage cheese is the accepted American stand-in.)
- 4 large eggs, separated, room temperature
- ⅔ cup allulose
- 1½ tbsp real sugar
- ¼ cup + 1 tbsp cornstarch
- 2 tbsp butter, melted
- 1 tbsp vanilla extract
- Zest of 1 lemon — colored part only, never the white pith
- ¼ tsp fine salt
The Pan
- 9" springform, bottom and sides buttered well (no springform? A 9" deep cake pan with a parchment sling works — chill fully before lifting out)
Steps
1. Oven to 320°F, rack in the middle. Butter the springform. Separate the eggs — yolks in a small bowl, whites in a large clean one.
2. Blend the cheese and milk until completely smooth. Two full minutes, scrape once. Target: thick Greek yogurt texture, zero curds.
3. In a large bowl, whisk the blended cheese, yolks, allulose, sugar, cornstarch, melted butter, vanilla, lemon zest, and salt until uniform.
4. Beat the egg whites on high to medium-stiff peaks — the tip stands with a slight bend, 2–3 minutes.
5. Stir a third of the whites into the batter to loosen it. FOLD in the rest gently — cut down the middle, sweep the bottom, turn, rotate — just until no white streaks remain. This fold is why German cheesecake is tall and light.
6. Pour into the pan, smooth the top. Bake 55–65 minutes: golden top, set edges, slight uniform jiggle in the center. Top browning hard before 45 minutes? Tent loosely with foil.
7. Oven OFF, door cracked with a wooden spoon, cake stays inside 15 minutes. Then knife around the edge and cool to room temp on a rack. It will sink a little in the middle — every real Käsekuchen does. The flat perfect ones are the fakes.
8. Refrigerate at least 4 hours, ideally overnight. Release the ring, slice with a hot knife wiped between cuts. Serve cold, plain or with berries.
⏱ CHAPTERS
0:00 The road not taken
[fill from edit]
#germancheesecake #kasekuchen #cheesecake #cheesecakerecipe #highprotein #weightloss #lowcalorie #germanfood
A hundred years ago, Germany and America both had cheesecake. Germany built theirs on lean fresh cheese — light, tall, tangy. America built theirs on bricks of cream cheese. A Cheesecake Factory Original slice is ~830 calories with 12g of protein. This slice is ~165 with 12.5g. Same protein, one-fifth the calories — slice for slice, not sliver against slab. Nothing was substituted to get there. That's just what Käsekuchen is.
Strict keto? The cornstarch puts this one outside the lines — my keto cheesecake bites are in the pinned comment.
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave
daveskitchenmarket.com
📊 MACROS (estimates — check your brands)
Per slice (1 of 8, cut generous): ~165 calories · ~12.5g protein · ~10.5g net carbs · ~6g sugar · ~7g fat
Per slice (1 of 12): ~110 calories · ~8.5g protein
THE WHOLE CHEESECAKE: ~1,300 calories · ~100g protein · ~58g fat
Cheesecake Factory Original, ONE slice: ~830 calories · ~12g protein · ~58g fat
(Yes — their one slice has as much fat as this entire cheesecake.)
🇩🇪 FULL RECIPE — GERMAN CHEESECAKE / KÄSEKUCHEN (one 9" springform)
The Filling
- 21 oz lean fresh cheese: I used 16 oz farmer's cheese + 5 oz cottage cheese, blended with ¼ cup milk until completely smooth — 2 full minutes, zero curds. (All-cottage or all-farmer's works too; target 21–24 oz. Germans use Magerquark — blended low-fat cottage cheese is the accepted American stand-in.)
- 4 large eggs, separated, room temperature
- ⅔ cup allulose
- 1½ tbsp real sugar
- ¼ cup + 1 tbsp cornstarch
- 2 tbsp butter, melted
- 1 tbsp vanilla extract
- Zest of 1 lemon — colored part only, never the white pith
- ¼ tsp fine salt
The Pan
- 9" springform, bottom and sides buttered well (no springform? A 9" deep cake pan with a parchment sling works — chill fully before lifting out)
Steps
1. Oven to 320°F, rack in the middle. Butter the springform. Separate the eggs — yolks in a small bowl, whites in a large clean one.
2. Blend the cheese and milk until completely smooth. Two full minutes, scrape once. Target: thick Greek yogurt texture, zero curds.
3. In a large bowl, whisk the blended cheese, yolks, allulose, sugar, cornstarch, melted butter, vanilla, lemon zest, and salt until uniform.
4. Beat the egg whites on high to medium-stiff peaks — the tip stands with a slight bend, 2–3 minutes.
5. Stir a third of the whites into the batter to loosen it. FOLD in the rest gently — cut down the middle, sweep the bottom, turn, rotate — just until no white streaks remain. This fold is why German cheesecake is tall and light.
6. Pour into the pan, smooth the top. Bake 55–65 minutes: golden top, set edges, slight uniform jiggle in the center. Top browning hard before 45 minutes? Tent loosely with foil.
7. Oven OFF, door cracked with a wooden spoon, cake stays inside 15 minutes. Then knife around the edge and cool to room temp on a rack. It will sink a little in the middle — every real Käsekuchen does. The flat perfect ones are the fakes.
8. Refrigerate at least 4 hours, ideally overnight. Release the ring, slice with a hot knife wiped between cuts. Serve cold, plain or with berries.
⏱ CHAPTERS
0:00 The road not taken
[fill from edit]
#germancheesecake #kasekuchen #cheesecake #cheesecakerecipe #highprotein #weightloss #lowcalorie #germanfood
