Eierschecke: Traditional German Cheesecake from Dresden🇩🇪

🥣 Make the Custard Cream

1/ Set aside 2 tablespoons of the milk in a small bowl.

2/ Pour the remaining milk into a saucepan, add the sugar and vanilla, and heat gently until just before boiling.

3/ Add the egg yolk and cornstarch to the reserved milk and whisk until smooth. Then pour the mixture into the saucepan.

4/ Cook over medium heat, stirring constantly, until thickened. Once thick, continue to cook for 30 seconds. Divide into two equal portions (about 180g each), cover the surface with plastic wrap, and let cool.

🥣 Make the Base

5/ Mix the butter and sugar in a bowl until creamy. Add the egg and mix well.

6/ Add the flour, baking powder, and salt. Mix with a spatula, then bring the dough together by hand if needed. If the dough is too stiff, add a small amount of milk to adjust.

7/ Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

8/ Grease a cake pan or line it with baking paper. Press the dough into the pan and raise the edges about 1.5 cm. Prick the bottom with a fork, then bake in a preheated oven at 180°C (350°F) for 10 minutes. Let cool for about 15 minutes.

🥣 Make the Middle Layer Cream

*You can do this while the base is cooling.

9/ Mix the quark (or cream cheese), egg, and sugar in a bowl until smooth.

10/ Add half of the prepared custard cream and mix until well combined.

🥣 Make the Top Layer Cream

11/ In a clean bowl, beat the egg white with a pinch of salt until stiff peaks form.

12/ In another bowl, whisk together the egg yolk, remaining custard cream, and melted butter until light and creamy.

13/ Gently fold in the beaten egg white, taking care not to deflate the mixture.

🥣 Assemble and Bake

14/ Pour the middle layer cream over the prebaked base and smooth the surface.

15/ Spoon the top layer cream over that and spread evenly.

16/ Bake in a preheated oven at 180°C (350°F) for about 45 minutes. The center should still wobble slightly when done.

🥣 After Baking (Storage & Serving Tips)

*You can enjoy the cake warm, but it’s even better after chilling, when the flavors have settled and the texture improves.

17/ Once baked, let the cake cool in the pan at room temperature for about 1 hour.
💡Note: The cake will puff up in the oven, then settle slightly as it cools. This is completely normal and part of Eierschecke’s soft texture.

18/ Run a knife around the edge and carefully remove the cake from the pan. Transfer to a plate and loosely cover with aluminum foil. Chill in the refrigerator for at least 6 hours, or ideally overnight (12 hours) before serving.