German Raspberry Crumble Cheesecake
This baked German Raspberry Crumble Cheesecake offers a summery twist on the classic German cheesecake. With a buttery shortcrust pastry, a creamy cheesecake filling, and a crumbly topping, its balanced by the tartness of fresh or frozen raspberries. You dont need quark for this recipecream cheese and skyr work just as well!
Ingredients:
For the Shortcrust Pastry:
300 g 1 cups 2 tbsp all-purpose flour
3 tbsp sugar
2 sachets vanilla sugar
250 g 1 cup 2 tbsp chilled butter, cut into pieces
2 tsp baking powder
1 egg size M
For the Cheesecake Filling:
400 g 2 cups skyr or quark drained if needed
600 g 2 packs cream cheese 21 oz
150 g cup sugar
4 eggs size M
1 packet vanilla custard powder or 3 tbsp cornstarch 2 tbsp vanilla extract
Optional: Zest of one lemon for a lemony flavor
300 g 2 cups raspberries fresh or frozen
1 tbsp cornstarch only for frozen raspberries
Instructions:
1 Prepare the Shortcrust Pastry:
In a large bowl, mix the flour, baking powder, and sugar. Add vanilla sugar and cold, cubed butter.
Add egg and knead everything together by hand or in a food processor until a smooth dough forms.
Divide the dough into two parts: for the crust and for the crumble topping.
Shape the portion into a disc, wrap it in cling film, and refrigerate for 30 minutes to 1 hour. Store the crumble portion in the fridge separately.
2 Form the Crust:
After chilling, press of the dough into the bottom of a 9-inch 23 cm springform pan, pulling up the sides to form a rim about 4 cm 1 inches high.
Place the pan back in the fridge while preparing the cheesecake filling.
3 Prepare the Cheesecake Filling:
Preheat your oven to 350F 180C.
In a large bowl, mix the cream cheese, skyr or quark, and sugar until smooth.
Add the eggs one at a time, mixing just enough to combine after each addition. Avoid overmixing.
Stir in the vanilla custard powder or cornstarch and vanilla extract. Optional: rub the lemon zest into the sugar for a citrus flavor.
Pour the cream cheese mixture into the prepared crust and smooth it out.
4 Add the Raspberries:
Evenly spread the raspberries over the top of the cheesecake filling.
If using frozen raspberries, toss them with 1 tablespoon of cornstarch first to help absorb excess moisture.
5 Make the Crumble Topping:
Break the remaining dough into small pieces and sprinkle them over the raspberries to create a crumble topping.
6 Bake:
Bake the cheesecake in the preheated oven for 40 minutes.
If the crumble topping starts to brown too quickly, cover the cake with aluminum foil and bake for an additional 20 minutes. Frozen raspberries may require about 10 minutes of extra baking time.
The total baking time is approximately 1 hour.
Once done, turn off the oven and let the cheesecake cool slowly with the oven door slightly ajar.
7 Cool and Chill:
After cooling completely to room temperature, refrigerate the cake overnight for the best texture and flavor.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 300 kcal per slice
Enjoy this delicious and indulgent German Raspberry Crumble Cheesecakethe perfect combination of creamy cheesecake and fruity, crumbly goodness!