German Baked Raspberry Crumble Cheesecake

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This Baked German Raspberry Crumble Cheesecake is a summery twist on Oma’s Old fashioned German cheesecake recipe! This German recipe can be made without quark, using cream cheese and skyr. Jump to Recipe

German Raspberry Crumble Cheesecake – a summery twist on Oma’s Old-Fashioned German Cheesecake

This is a fantastic recipe for when you want to make an old-fashioned German cheesecake recipe but also want something refreshing and summery!

Authentic German cheesecake is made with quark. But I know it can be hard to get hold of quark outside of Germany.

For many of my German Cheesecake recipes, like my German Rhubarb Cheesecake or my Traditional German cheesecake you guys are asking me what to use instead of quark.

So I wanted to give you a recipe that tastes 100% like a German cheesecake but requires no quark.

This German raspberry crumble cheesecake can be baked with or without quark.  You can make the cake with a mixture of cream cheese and skyr. Shall we maybe call this version German-style cheesecake?

However you want to call it, my German family loves it and was really surprised to hear that I made the cheesecake without quark!

The crust is a shortbread-like crust that is so delicious and so easy to make.

This raspberry cheesecake with streusel tastes similar to traditional American cheesecake but has a lighter and fluffier texture thanks to the skyr.

Ingredients:

For exact amounts scroll down to the recipe card.

For the shortcrust pastry ingredients (first pic below)

•  all purpose flour,
• sugar and Dr Oetker vanilla sugar,
• chilled butter
• baking powder is used for the rise
• 1 egg size M

For the cheesecake mixture – (Pic 2 below):

• we use a blend of skyr ( thick Icelandic yogurt) and cream cheese
• the cheesecake mix is sweetened with sugar
• 4 eggs size M
• 1 packet vanilla custard powder ( or 3 tbsp cornstarch)
• optional:  lemon zest of one lemon
• 300 g / 2 cups raspberries fresh or frozen – add 1 tbsp cornstarch just for the frozen raspberries

How to Make German Raspberry Crumble Cheesecake

For exact instructions watch my recipe video Jump to Video

Prepare the shortcrust pastry:

Stir baking powder into flour. Knead the flour, sugar, vanilla sugar, cold butter (in pieces), and egg together by hand or in a food processor to form a smooth dough.

Divide the dough into two parts: ¾ is needed for the crust and base and ¼ for the crumble topping.

Shape 3/4 of the dough into a ball, then flatten it into a disc. I use a rolling pin to already roll it out a bit. Wrap the dough in cling film and place it in the fridge – for about 30 to 1 hour.

Put the crumble into a bowl and store it in the fridge.

After cooling, press ¾ of the dough into a lined springform pan (9 inch / 23 cm) lined with baking paper, pulling up an edge of approx. to 4 cm. Put the springform pan in the fridge and prepare the cheese mixture.

If the dough gets too soft when you handle it, cool it in the pan until it hardens a bit.

Make the filling:

Drain the liquid from the skyr (or quark, if using).

Mix cream cheese and skyr with the sugar, then add the eggs one by one. Make sure to reduce the speed and only mix as long as needed to incorporate the eggs and also stir in the custard powder.

Mix just until everything is combined.

Pour the cream cheese mixture into the mold and smooth it out. Spread the raspberries over top. If using frozen berries, mix the frozen raspberries with 1 tablespoon of cornstarch beforehand.

With the leftover ¼ of the dough, you want to make the crumble topping! Tear it into small pieces and spread it over the raspberries. Bake at 350 F / 180 C for 1 h.

When is my cheesecake done?

My springform pan is 23cm in diameter and the baking time was just over an hour! With frozen raspberries, you have to bake the cake at least 10 minutes longer. If you have a bigger or smaller springform pan it can be done earlier or later. With a 10 inch it might be done in 50 minutes.

First, bake the cake undisturbed in the hot oven for about 40 minutes.

If you find that the crumbles are browning too quickly, cover the cake with aluminum foil and bake for another 20 minutes. Turn off the oven and let cool down slowly with the oven door slightly ajar.

Tips for making old-fashioned German cheesecake

• This recipe uses vanilla sugar and vanilla pudding powder, both of which are German ingredients you can find at an international supermarket. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients.
• As far as substitutions go, you could use vanilla extract in place of the Dr Oetker vanilla sugar, but the vanilla pudding powder is a must!
• Again, if you cannot find quark and cannot find skyr either,  use ricotta!
• Let the cake cool down gently, slowly and completely, to room temperature.
• This cake tastes best when it has had time to chill in the fridge overnight.
• You could always experiment with this recipe by adding a different fruit like blueberries, cherries or even chocolate chips instead of raspberries.

★ Did you make and love this German Raspberry Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

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German Raspberry Crumble Cheesecake

This Baked German Raspberry Crumble Cheesecake is a summery twist on Oma's Old fashioned German cheesecake recipe! This German recipe can be made without quark, using cream cheese and skyr.

Course Dessert

Cuisine German

Keyword German Cheesecake recipe, Raspberry Crumble Cheesecake

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 12

Calories 300 kcal

Ingredients

For the shortcrust pastry:

• 300 grams flour 1 3/4 cups + 2 tbsp
• 3 tbsp sugar
• 2 sachets vanilla sugar
• 250 g butter chilled 1 cup + 2 tbsp
• 2 teaspoons baking powder
• 1 egg size M

For the cheese mass:

• 400 g skyr or quark 2 cups
• 2 1/2 packs of cream cheese - 21 oz 600 grams
• 150 grams of sugar 3/4 cups
• 4 eggs size M
• 1 packet vanilla custard powder or 3 tbsp cornstarch + 2 tbsp vanilla extract
• optional: lemon zest of one lemon
• 300 g / 2 cups raspberries fresh or frozen - add 1 tbsp cornstarch just for the frozen raspberries

Instructions

1. Watch the recipe video for detailed instruction.

2. Prepare the shortcrust pastry: Stir baking powder into flour. Knead the flour, sugar, vanilla sugar, cold butter (in pieces), and egg together by hand or in a food processor to form a smooth dough.

3. Divide the dough into two parts: ¾ is needed for the crust and ¼ for the crumble topping.

4. Shape 3/4 of the dough into a ball, then flatten into a disc. Wrap the dough in cling film and place it in the fridge - for about 30 to 1 hour. Put the crumble part into a bowl and store in the fridge.

5. After chilling, press ¾ of the dough into a lined springform pan (9 inch / 23 cm) lined with baking paper, pulling up an edge of approx. to a rim of 4 cm ( 1 1/2 inches).

   Put the springform pan in the fridge and prepare the cheesecake filling. If the dough gets too soft when you handle it, cool it in the pan until it hardens a bit.

Prepare the cheesecake filling:

1. Tip: For a lemony note, grate the zest of one lemon directly into the measured out sugar and rub the zest into the sugar with your fingertips to infuse.

2. Prheat oven to 350F. Drain the liquid from the skyr (or quark, if using). Mix cream cheese and skyr with the sugar, then add the eggs one by one making sure to reduce the speed and only mix as long as needed to incorporate the eggs and also stir in the custard powder. Mix just until everything is combined.

3. Pour the cream cheese mixture into the mold and smooth it out.
4. Spread the raspberries over top. If using frozen berries, mix the frozen raspberries with 1 tablespoon of cornstarch beforehand.
5. With the leftover ¼ of the dough, you want to make the crumble topping! Tear it into small pieces and spread it over the raspberries.

6. My springform pan is 23cm (9 inch) in diameter and the baking time was just over an hour! With frozen raspberries you have to bake the cake at least 10 minutes longer. With a bigger or smaller springform pan it can be done earlier or later. With a 10 inch it might alreqady be done in 50 minutes.

7. First, bake the cake undisturbed in the 350 F/ 180 C hot oven for about 40 minutes. If you find that the crumbles are browning too quickly, cover the cake with aluminum foil and bake for another 20 minutes. Turn off the oven and let cool down slowly with the oven  door slightly ajar,

8. Let the cake cool down gently, slowly and completely, to room temperature.  Then chill in the fridge overnight.

Recipe Video