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5 from 2 votes

German Cheesecake With Meringue Topping

Made with Greek yogurt, sour cream and Mascaporne cheese instead of quark, this German cheesecake with meringue topping is easy to follow, so delicious and always turns perfect, with tears on it. A must have recipe for cheesecake lovers!! 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: afternoon coffee, afternoon tea, Breakfast, Dessert
Cuisine: European, German
Keyword: birthday, Cheesecake, cheesecake with meringue topping, crowd pleaser, käsekuchen, Light dessert, meringue cheesecake, mother's day, special occasion desserts, spring treats
Servings: 12 servings
Author: Ester | esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)

Ingredients

For the cake base

  • 200 g (7.1 oz/1 2/3 cups) plain flour (all purpose flour) plus extra for dusting
  • 65 g (2.3 oz/ 1/4 cup) butter
  • 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
  • 1 teaspoon baking powder
  • 1 medium egg

For the filling

  • 500 g (17.6 oz/ 2 cups + 2 tbs) Greek yogurt room temperature
  • 200 g (7 oz/ 1 cup -2 tbs) Mascarpone cheese room temperature
  • 200 g (7 oz/ 1 cup - 2 tbs) sour cream room temperature
  • 3 egg yolks
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter melted
  • 125 ml (4.2 fl oz/ ½ cup) milk room temperature
  • 40 g (1.4 oz/ ⅓ cup) corn flour (cornstarch)
  • 150 g (5.3 oz/ ⅔ cup) sugar
  • 1 tablespoon vanilla sugar or 1 teaspoon vanilla sugar

For the topping

  • 3 egg whites
  • 4 tablespoons icing sugar
  • a pinch of salt

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 and dust them with flour. In a bowl combine the egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.
  • Crumble the dough into the prepared cake tin. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Then preheat the oven to 175 ° C (347 °F), with both top and bottom heat.
  • Separate the eggs into two separate bowls. Put the bowl with egg whites in the fridge. Add sugar, melted butter, yogurt, Mascarpone cheese, sour cream, cornstarch, vanilla extract, milk to the bowl with egg yolks. Whisk to a smooth cream. Pour the cheesecake into the cake base and bake for 50 minutes.
  • In the meanwhile prepare the meringue topping. Take the egg whites out of the fridge, add a pinch of salt and icing sugar (powdered sugar) and whip until light and fluffy. After 50 minutes take the cake out of the oven and spread the topping over it. Put the cake back in the oven and bake for another 10 minutes.
  • Remove the cake from the oven. If you would like to have more tears on the cake, then place the cooling/baking rack on top of the cake tin. Cover the baking rack with a damp towel. Let the cake cool completely. Preferably overnight, so that it will have enough time to cool and become firm. Remove the cake from the cake tin by going around the edges with a knife to release it from the ring and enjoy!

Notes

  • When spreading the topping over the cake, make sure that the cream doesn't touch the ring/walls of the springform cake tin. 
  • It's also very important that you bake the cake with meringue topping for only 10 minutes, otherwise the tears won't appear later.
  • If your cheesecake doesn't have tears, you don't have to worry, because this won't affect the taste.