Skip to Content

German Crumble Cheesecake

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.

The crumble cheesecake is made up of shortcrust pastry, filled with cheesecake filling with quark and finished off with streusel that’s made together with the cake base.

This German cheesecake calls for quark. Quark is simply German style cottage cheese. It’s made by warming soured milk (for about 24 hours) until the milk has curdled, before straining the milk mixture with the help of cheesecloth. What remains in the cheesecloth is quark.

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.

What you need for shortcrust pastry

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all-purpose flour)
  • 70 g (about 1/3 cup / 2.5 oz) sugar
  • 125 g (about ½ cup/ 4.4 oz) butter, soft
  • 2 egg whites, room temperature
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar

What you need for crumble cheesecake filling with quark

  • 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) whipping cream (heavy cream), room temperature
  • 2 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

–  It’s very important that your ingredients are around room temperature, and not cold, otherwise your cheesecake filling will be lumpy.

How to make German cheesecake with quark

Make the shortcrust pastry

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.

Make cheesecake filling with quark

Next 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.

Assemble and bake

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.

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: afternoon coffee, Breakfast, Cakes
Cuisine: European, German
Keyword: crumble cake, crumble cheesecake, German cheesecake
Servings: 12 Seervings
Author: Ester | esterkocht.com

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

Did you make this German crumble cheesecake recipe? I’d love to hear from you! Simply write a review and add rating to it.

 

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.