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a slice of German Raspberry Crumble cheesecake with fresh raspberries on the side

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