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German Cheesecake With Meringue Topping

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!! 

Yesterday was my baby sister, Taimi’s birthday. So, I decided to make a meringue cheesecake with tears for her, because she is more than thirteen thousand kilometers away from me. And I wasn’t able to congratulate her in person. Don’t worry aunty Taimi, your niece and lots of helpers ate your cake on your behalf.

This cheesecake with meringue topping is unbelievably easy to make and so good! I’ve made it tons of times especially for birthdays and family afternoon coffees on Sundays and it’s always a HIT!

What you’ll need to make cheesecake with meringue

For the cheesecake crust:

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

What you’ll need for the cheesecake filling:

  • 500 g (17.6 oz/ 2 cups + 2tbs) Greek yogurt, room temperature
  • 200 g (7.1 oz/ 1 cup – 2 tbs) Mascarpone cheese, room temperature
  • 200 g (7.1 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 (4.22 fl oz/ 1/2 cup) milk, room-temperature
  • 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)
  • 150 g (5.3 oz/ 2/3 cup) sugar
  • 1 tablespoon vanilla sugar/ 1 teaspoon vanilla extract

For the meringue topping:

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

German cheesecake with meringue topping step by step photo recipe

Make the cheesecake crust

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 an 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.

Make the cheesecake filling with sour cream, Greek yogurt and cream cheese:

Next, 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 (corn flour), vanilla sugar/ extract, milk to the bowl with egg yolks and whisk to a smooth cream. Pour the filling into the cake base lined springform cake tin 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. Using a hand mixer, whip until light and fluffy.

After 50 minutes take the cake out of the oven and spread the meringue topping over it. It’s very important that the cream doesn’t touch the ring/ walls of the springform cake tin. Because this makes it hard to remove the cake from the cake tin.

Put the cake back in the oven and bake for another 10 minutes. It’s very important that you bake for only 10 minutes, otherwise the tears won’t appear later.

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.

If your cheesecake doesn’t have tears, you don’t have to worry, because this won’t affect the taste. Remove the cake from the cake tin by going around the edges with a knife to release it from the ring and enjoy.

Love this Cheesecake With Meringue Topping Recipe? Try my cheesecake with creamy sour cream topping, German crumble cheesecake and easy German cheesecake recipes, too.

Print Recipe
5 from 1 vote

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 mins
Cook Time1 hr
Total Time1 hr 20 mins
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.

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

Recipe Rating




@f_scott_f -->Instagram

Sunday 4th of November 2018

May I introduce you to my new friend? Here he is, THE CHEESECAKE. Ever thought I couldn’t bake. Thanks to Ester – now I can. Remembering the struggles my mother fought when trying to bake a cheesecake in our gas-fired oven. Some of the cakes were burned, some are collapsed. This recipe will guide you to a perfect cheesecake…It’s foolproof. I can confirm this. It is fluffy and in a perfect balance of sweet and sour. Do it! Bake it! Enjoy it!

Ester

Wednesday 14th of November 2018

I’m so happy to hear this, Lutz! Thanks so much for letting me know that you enjoyed it! Glad to have you here! xo