Over the years, I’ve been lucky enough to travel much of the world because of my father’s occupation. Yet, while it seemed we had a new zip code every few years, the one place we always returned to was my mother’s hometown of Koenigsberg, Bavaria. It is where I remember growing up -meeting my oldest friends, spending countless days running barefoot through the woods, and racing on horseback through the moat of the old Schlossberg (castle hill). Imagine a sleepy little town, nestled in between rolling hills, and cobblestone streets that converge into one road that leads up to the town’s castle.

Untitled_blogWhile I go back as much as I can, I often call my Grossmutter (Grandmother) just to take the edge off of some of my homesickness. The town is so picturesque, but the aroma of her cooking is what is most vivid to me. When we talk, she often asks me if I’m happy. If I hesitate, she sings a tune and tells me to cook something. She reminds me of the times we raced our bicycles to the town market just to make sure we had the right ingredients for Sunday dinner and that baking (and eating) is what we know how to do best.

Before starting at Stonyfield this summer, I took two weeks and went back to Koenigsberg. In between catching up with family, we did a lot of – you guessed it – baking and eating. I had never given her cheesecake a chance, mostly because the original recipe calls for quark, a sweet fresh cheese. Thus, I’ve never before been able to bake this recipe while in the United States. When I began working for Stonyfield and heard about Petite Crème, which is just like a French version of quark, -my heart raced – I could now relive countless moments and feel closer to home by baking in my kitchen.

I hope this recipe lets you experience a twist to cheesecake that is just as tasty – with a lighter, creamier touch. It will forever remind me of days with my Grossmutter and selfies in the kitchen with her. Don’t let the recipe intimidate you, because once you’re in the swing you’ll be done before you know it. And – if you don’t mind… in honor of my Grossmutter, take a selfie of baking in your kitchen and share with us!

German Cheesecake

Prep & Cook time – 1 hour


For the crust:
1 1/3 stick butter
¾ cup sugar
2 large eggs
2 cups flour
2 teaspoons baking powder

For the filling:
7 Stonyfield Petite Crème Plain & Simple (5.3oz)
1 cup sugar
2 large eggs
4 egg whites
1 tablespoon lemon juice
2 cook & serve vanilla pudding packets (like Dr. Oetker Organics)

3 cups milk
1 tablespoon vegetable oil

For the meringue:
4 egg whites
4 tablespoons sugar


For the crust:
1. Lightly grease the bottom of a 9×13 baking dish (a few inches deep) and preheat the oven to 400 Fahrenheit.
2. In a large bowl mix together sugar, butter, eggs, flour, and baking powder and knead with dough hooks until blended.
3. Knead the dough by hand until it is smooth and spread it evenly with your hands into the bottom of the baking dish.
4. Set aside and prepare the filling.

For the filling:
1. Using a hand mixer, combine all of the filling ingredients. Start with the lemon concentrate and milk, then pudding powder, Stonyfield Plain & Simple Petite Crème, and oil. Blend for three minutes or until smooth.
2. Gently pour the mixture into the baking dish and put into preheated oven. Bake for 40 minutes. Center should still be pudding like.
3. While baking begin on the meringue.

For the meringue:
1. Using a hand mixer beat the egg whites together until stiff.
2. While continuing to mix, gently sprinkle in the sugar.
3. After the cake has baked, spread the meringue evenly with a spatula atop the filling and bake for another 10 minutes, or until slightly browned.
4. Let the cheesecake sit & cool. Dust the cake with powdered sugar. Cut in to approximately 24 pieces.