German Crumble Cheesecake
My father-in-law is a huge cheesecake fan, and this German crumble cheesecake with the right amount of sweetness and a hint of vanilla is his absolute favorite. It’s creamy, delicious, and easy to follow. I've made it countless times for family and friends and it's always an absolute hit.
Servings: 12 Seervings
Equipment
- 26 cm(10 inch) spring-form (or cake tin with removable base)
Ingredients
For the cake bakse and streusel
- 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour/ all purpose flour plus extra for dusting
- 70 g (about 1/3 cup / 2.5 oz) sugar
- 125 g (about ½ cup/ 4.4 oz) butter soft
- 2 medium egg whites room temperature
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar
For the cheesecake filling
- 500 g (1.1 lbs) Quark room temperature
- 300 g (0.66 lbs) sour cream room temperature
- 200 ml (about ¾ cup + 1 tablespoon/ 6.8 fl.oz) heavy cream (whipping cream) room temperature
- 2 medium egg yolks room temperature
- 100 g (3.5 oz/ about 1/3 cup + 1 tablespoon) butter soft
- 40 g (1.4 oz/ ⅓ cup) cornstarch (corn flour)
- 2 tablespoons vanilla sugar
- 125 g (4.4 oz/ ½ cup + 2 tablespoons) sugar
Instructions
- Start off by lining a 26 – cm (10.2 inches) springform cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine egg whites, sugar, butter, flour, and baking powder. Using your hands mix all the ingredients together to form a firm dough. Divide the dough into two doughs: 1/3 (one third) and 2/3 (two thirds).
- Crumble the two-third (2/3) dough into the prepared springform (or cake tin with removable base). Using your hands dusted with flour, press the cake base until the bottom of the cake tin is covered. Make the dough high on the sides as well and set aside. Next preheat the oven to 180 ° C (356°F), with both top and bottom heat.
- Next make the cheesecake filling. Simply add butter, vanilla sugar, granulated sugar, and egg yolks to an empty bowl and beat until creamy. Add cornstarch, quark, whipping cream, and sour cream and whisk to a smooth cream.
- Pour the cheesecake filling into the cake base and bake for 20 minutes. After remove the cake from the oven. Then crumble the remaining dough evenly over the top and bake for 40 minutes. After 40 minutes remove the cheesecake from the oven and let it cool completely.
Notes
- This cheesecake calls for quark (a creamy and firm kind of cheese that’s very low in fat and high in protein). But if you don’t have access to quark or it’s too expensive where you live, simply use Greek yogurt instead, just like this cheesecake recipe with sour cream topping or this easy cheesecake.