One recipe that uses quark, a type of soft cheese common in Germany, is authentic German cheesecake. Because quark is not a common ingredient in U.S. grocery stores, bakers can substitute small-curd cottage cheese.
To make the cheesecake, first preheat the oven to 350 degrees Fahrenheit. Sift together 1 1/2 cups of white sugar, 2 tablespoons of cornstarch and 3 tablespoons of all-purpose flour. In a separate bowl, soften 2 8-ounce packages of cream cheese. With an electric mixer on high speed, mix in 1 pound of quark or small-curd cottage cheese until the mixture is light and fluffy. Soften 1/2 cup of butter, and mix it with the cheese
Slowly add the dry ingredients, and continue beating until the wet and dry ingredients are thoroughly incorporated. Gradually add 4 medium eggs, thoroughly incorporating each egg before adding another, until the mixture completely blended. Stir in 1 1/2 tablespoons of lemon juice and 1 teaspoon of vanilla extract until the filling is smooth.
Grease the bottom and the bottom half of the sides of a 9-inch springform pan, and transfer the cheesecake filling to the pan. Bake the dish for 70 minutes. Turn the oven heat off, and allow the cheesecake to set in the closed oven for two hours. Cool the cheesecake on a wire racked, and then refrigerate it for a minimum of four hours before serving.