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Advocaat Cheesecake with Quark and Raisins – Creamy German Bake
🛒 Ingredients
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150 g butter
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50 g sugar
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2 sachets vanilla sugar
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1 egg
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250 g plain flour
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1 level tsp baking powder
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220 g sugar
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3 sachets vanilla sugar
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3 eggs
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750 g quark (low-fat or 20% fat)
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200 ml advocaat
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a few drops of rum flavouring
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2 tbsp cornflour
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1 sachet vanilla pudding powder
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100 g raisins
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butter and breadcrumbs for the tin
This recipe is also available in German.
📌 Overview
Advocaat cheesecake is a creamy German-style quark cheesecake with a crisp shortcrust pastry base, raisins and the mellow flavour of egg liqueur. It is especially suited to Easter, coffee time, family celebrations or a festive weekend dessert. The filling is stabilised with quark, advocaat, cornflour and vanilla pudding powder, so it sets cleanly while staying soft and velvety. For the best result, chill the pastry well, bake the cheesecake gently at a moderate temperature and let it cool completely in the tin before slicing.
👨🍳 How to make Advocaat Cheesecake with Quark and Raisins
- 1
Heat the oven to 165°C conventional. Generously butter a 26 cm springform tin and dust it with breadcrumbs so the cheesecake releases cleanly after baking.
- 2
For the shortcrust pastry, melt the 150 g butter and let it cool for a few minutes so it is no longer hot.
- 3
Mix the melted butter with 50 g sugar, 2 sachets of vanilla sugar and 1 egg until smooth.
- 4
Sift in the flour and baking powder, then bring everything together into a smooth, soft pastry. Do not overwork it, or the base may become tough.
- 5
Press the pastry evenly into the prepared tin, bringing it up the sides to form a rim about 3 cm high. Chill for at least 30 minutes so the pastry firms up and holds its shape during baking.
- 6
For the cheesecake filling, beat the 220 g sugar, 3 sachets of vanilla sugar and 3 eggs in a large bowl until pale and slightly creamy.
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Add the quark in portions and mix until smooth, avoiding lumps.
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Stir in the advocaat and a few drops of rum flavouring, mixing only until evenly combined.
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In a small bowl, combine the cornflour and vanilla pudding powder, then stir this mixture thoroughly into the quark filling. It helps the advocaat cheesecake set cleanly.
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Fold in the raisins without soaking them first. They will absorb moisture during baking and become plumper and sweeter.
- 11
Spoon the quark and advocaat filling into the chilled pastry case and smooth the surface.
- 12
Trim any excess pastry so the rim sits about 1 cm above the filling, helping the cake keep a neat shape and preventing the edge from overbrowning.
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Bake on the middle shelf for 75–80 minutes, until the surface is golden and the filling looks set around the edges. The centre may still have a slight wobble, as it will firm up while cooling.
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Switch off the oven, open the door slightly and leave the cheesecake inside for about 15 minutes. This gradual cooling helps reduce cracks.
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Remove the cheesecake and let it cool completely in the tin on a wire rack. Only then release it carefully from the springform tin and, ideally, chill for several hours before serving.
🧠 Why It Works
This advocaat cheesecake works because it combines a crisp, well-chilled pastry shell with a creamy but stable quark filling. Quark, eggs and advocaat create a soft, rich texture, while cornflour and vanilla pudding powder bind the moisture from the dairy and liqueur so the cake slices cleanly. The raisins absorb liquid as the cake bakes, becoming juicy without making the filling watery. Baking at 165°C prevents the top from browning too quickly and reduces the risk of cracking. Cooling the cheesecake slowly allows the filling to set evenly while preserving a smooth, velvety texture.
🛠️ Troubleshooting
Why is my advocaat cheesecake filling still runny?
The filling may need more time to bake or may not have enough binding. Make sure the cornflour and vanilla pudding powder are fully mixed in, and bake until the edges are set while the centre still has only a slight wobble. The filling will continue to firm up as it cools.
Why did my cheesecake crack on top?
Cracks often come from high heat, overmixing or sudden cooling. Bake at 165°C, avoid whipping too much air into the quark mixture and let the cake cool for 15 minutes in the switched-off oven with the door slightly open.
How do I prevent a soggy pastry base?
Chill the pastry for at least 30 minutes before adding the filling. Buttering and breadcrumbing the tin also helps create a small moisture barrier and improves release.
Why is my shortcrust pastry tough instead of crumbly?
Shortcrust pastry becomes tough when overworked. Mix only until the dough comes together, then chill it well before filling and baking.
What can I do if the raisins sink to the bottom?
Make sure the filling is not too thin and add the raisins at the end. If you want extra insurance, lightly dust them with a little flour before folding them in.
Can I make this cheesecake without raisins?
Yes, you can leave the raisins out completely. The filling will still set because the structure comes from the eggs, cornflour and vanilla pudding powder.
Can I prepare the cheesecake ahead of time?
Yes. The pastry can be made and chilled ahead, but the quark and advocaat filling is best mixed shortly before baking. Once baked, the cheesecake actually benefits from resting overnight in the fridge.
How do I slice advocaat cheesecake neatly?
Let it cool completely and chill it for several hours before slicing. Use a sharp knife and wipe the blade clean between cuts.
How should I warm advocaat cheesecake without spoiling the texture?
It is best served chilled or lightly brought to room temperature for about 30 minutes. If you want to warm it slightly, heat individual slices very gently at about 100°C for a few minutes.
💡 Tips and Variations
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For a richer filling, use 20% fat quark or combine low-fat quark with a little soured cream.
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Choose a good-quality advocaat with a creamy texture, as it is the defining flavour of the cheesecake.
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If you dislike raisins, replace them with finely chopped dried apricots, cranberries or dates, or leave them out entirely.
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For an alcohol-free version, use alcohol-free advocaat or replace the advocaat with a thick vanilla custard and omit the rum flavouring.
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Use rum flavouring sparingly: a few drops are enough to deepen the flavour without overpowering the advocaat.
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For a neat pastry edge, press the dough firmly against the tin and trim it after filling so it sits just above the cheesecake mixture.
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This cheesecake often tastes even better the next day, once the quark, vanilla and advocaat flavours have had time to settle.
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For a gluten-free version, use a gluten-free flour blend for the pastry; the base may be slightly more delicate.
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For a vegan version, use plant-based quark, vegan advocaat, dairy-free butter and a suitable egg replacer. The texture will differ but can still be creamy.
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The key details are patience and temperature control: chilled pastry, gentle baking and complete cooling give the cheesecake its clean slice and creamy centre.
📦 Storage
Keep the advocaat cheesecake covered in the fridge for up to 3 days. For the best texture and flavour, let it stand at room temperature for about 30 minutes before serving. To freeze, cool the cake completely, cut it into portions, wrap well and thaw slowly in the fridge so the filling stays as creamy as possible.
🍷 Pairing
Advocaat cheesecake pairs well with a Mosel Riesling Kabinett, whose lively acidity balances the creamy quark filling and the sweetness of the liqueur. A Baden Pinot Blanc is softer and works nicely with the vanilla, pastry and advocaat notes. For a festive dessert pairing, Moscato d’Asti highlights the raisins and sweet aroma without overwhelming the cake. Non-alcoholic options include strong coffee, black tea, rooibos vanilla tea or mild apple tea.
❓ F.A.Q.
What is advocaat cheesecake?
Advocaat cheesecake is a German-style quark cheesecake with shortcrust pastry and a creamy filling flavoured with advocaat, a rich egg liqueur.
Can I make advocaat cheesecake without alcohol?
Yes, use alcohol-free advocaat or replace the advocaat with a thick vanilla custard. Omit the rum flavouring for a fully alcohol-free version.
What can I use instead of quark?
Quark gives the most authentic texture, but if unavailable you can use a mixture of cream cheese and Greek yoghurt for a similar creamy, lightly tangy result.
Do I need to soak the raisins first?
No, the raisins are folded in dry. They absorb moisture from the filling during baking and become plump without making the mixture too wet.
Can I make the cheesecake without raisins?
Yes, raisins are optional. You can omit them or replace them with chopped dried apricots, cranberries or dates.
Why is vanilla pudding powder used in the filling?
Vanilla pudding powder helps bind the moisture in the quark and advocaat mixture, improves sliceability and adds a gentle vanilla flavour.
How long does advocaat cheesecake need to bake?
At 165°C conventional, it usually needs 75–80 minutes. The edges should be set and the centre may still wobble slightly before cooling.
Why does the cheesecake need to cool completely?
The filling finishes setting as it cools. If you remove or slice the cake too early, it may crack, collapse or look too soft.
How long does advocaat cheesecake keep in the fridge?
It keeps well covered in the fridge for up to 3 days. Let it sit at room temperature for about 30 minutes before serving for the creamiest texture.
Can I freeze advocaat cheesecake?
Yes, once fully cooled, slice and wrap the cheesecake well. Thaw slowly in the fridge to preserve the filling’s texture.
🏛️ History and Tradition
Advocaat cheesecake is a cherished dessert rooted in German and Dutch culinary traditions, combining quark cheese with the distinctive advocaat liqueur. Historically, quark-based cakes have been a staple in Bavarian and Rhineland households, especially during festive seasons like Christmas and Easter. The use of advocaat, a creamy egg liqueur, adds a celebratory touch reflecting regional tastes. This dessert exemplifies the fusion of local dairy products and traditional spirits, reinforcing its identity as a symbol of German festive baking and everyday indulgence.
This advocaat cheesecake brings together crisp shortcrust pastry, creamy quark filling, raisins and a mellow egg liqueur aroma. Cornflour, vanilla pudding powder and gentle baking help the filling set without becoming dry. Once fully cooled and chilled, it slices cleanly and makes a reliable cake for Easter, coffee time, Sunday lunch or any occasion that calls for a festive German-style bake.
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