Discover the Perfect Austrian Topfen Kuchen Recipe for a Lighter, Less-Sweet Cheesecake Alternative

By Cindi H. Fries, Max Travel Abroad LLC

Looking for a European-style dessert that’s creamy, flavorful, and not overly sweet?

This Austrian-inspired Topfen Kuchen is a lighter, fluffier take on cheesecake, adapted for American kitchens using ricotta and sour cream instead of quark. With a buttery, delicate base and a bright citrus-vanilla filling, this cake is easy to make and perfect for any occasion!

Austrian Topfen Kuchen: A Taste of Tradition, Adapted for the American Kitchen

Some recipes don’t translate well—literally and figuratively. Topfen Kuchen is one of them. Austrians often refer to it as "cheesecake" in English, however I’ve often thought that doesn't quite capture its unique texture or flavor.

While it shares some similarities with American cheesecake, it’s lighter, less sweet, and has a delicate, airy consistency that sets it apart.

Traditionally, Topfen Kuchen is made with quark, a fresh, tangy cheese that’s a staple in Austrian baking. But here’s the challenge: quark is difficult to find in the U.S., where I live, so, with my Austrian sister-in-law’s advice, I’ve adapted the recipe using ingredients that are easy to find in American grocery stores—while still preserving the flavors that make this cake unmistakably Austrian.

Bridging Cultures, One Cake at a Time

My husband is a first-generation American, born to Austrian parents. While some of his family’s recipes have been passed down for generations, this one isn’t from his great-grandmother’s cookbook.

This version of Topfen Kuchen is something new—an Austrian-American adaptation that blends tradition with practicality, and in oz. rather than grams.

With a buttery, delicate shortbread-like base and a creamy filling infused with vanilla, lemon-y citrus, and rum-soaked raisins, this cake offers a taste of Austria without overwhelming sweetness. The balance of flavors—bright lemon, rich ricotta (the substitute for quark) and a hint of bright tanginess—makes it the kind of dessert that feels special but not heavy.

While it may not be an old family recipe, it might just become a new tradition in our Austrian-American household.

Austrian-Inspired Topfen Kuchen Recipe

Filling:

7 Tbsp (3.5 oz) butter
½ cup (2 oz) powdered sugar (icing sugar)
A pinch of salt
½ cup (4 oz) sour cream
2 cups (16 oz) full-fat ricotta cheese, strained
6 egg yolks
6 egg whites
Juice of 1 lemon
Zest of 1 lemon
1 Tbsp cornstarch
1 cup (6 oz) raisins, soaked in rum
1 tsp vanilla extract

Cake Base:

¼ cup (2 oz) butter, room temperature
¼ cup (2 oz) sugar
1 egg
½ cup all-purpose flour, sifted
½ tsp baking powder
¼ tsp salt

Topping:

1/2 cup sliced almonds
Powdered sugar

Instructions:

Prepare the filling first, stopping just before whipping the egg whites.
In a large bowl, cream together the butter, powdered sugar, and salt until smooth.
Gradually mix in the egg yolks and cornstarch, then stir in the sour cream, ricotta, lemon juice, lemon zest, and rum-soaked raisins. Set aside.
Make the cake base: Preheat the oven to 350°F and grease with butter the bottom of an 11" x 11" or 11" x 8" baking dish. The base will be a thin layer—this is normal! If using a slightly larger pan, the cake may bake a bit faster, so check for doneness around 30 minutes.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the egg and mix well.
Slowly mix in the flour, baking powder, and salt into the butter mixture. Do not overmix.
Spread the batter evenly into the prepared pan.
Finish the filling: Beat the egg whites until stiff peaks form and carefully fold them into the cheese mixture.
Pour the filling over the cake base and smooth the top. Sprinkle with sliced almonds.
Bake at 350 degrees F for 30–45 minutes, until the top is lightly golden brown and the center isn't wiggly.
Let cool, then dust with powdered sugar before serving.

Refrigerate any leftovers, eat within 3-4 days (if you can make it last that long :)

Servings: 12 Estimated calories per servings: 292