German Raspberry Crumble Cheesecake
German Raspberry Crumble Cheesecake is a delightful dessert combining creamy cheesecake with a burst of tart raspberries and a crunchy crumble topping. It’s a beautiful treat that is perfect for gatherings, celebrations, or simply enjoying at home with family and friends. The layers of flavor and texture make each bite a delicious experience.
Why Make This Recipe
This recipe is a wonderful choice for anyone who loves the combination of creamy and fruity desserts. The tartness of the raspberries complements the rich cheesecake, while the crumble adds a satisfying crunch. Plus, it’s not overly complicated to make, and the results are always impressive. Perfect for both novice bakers and experienced chefs alike, this cheesecake is sure to please everyone!
How to Make German Raspberry Crumble Cheesecake
Ingredients
- 300 g (1¾ cups + 2 tbsp) all-purpose flour
- 3 tbsp sugar
- 2 sachets vanilla sugar
- 250 g (1 cup + 2 tbsp) chilled butter, cut into pieces
- 2 tsp baking powder
- 1 egg (size M)
- 400 g (2 cups) skyr or quark (drained if needed)
- 600 g (21⁄2 packs) cream cheese (21 oz)
- 150 g (¾ cup) sugar
- 4 eggs (size M)
- 1 packet vanilla custard powder or 3 tbsp cornstarch + 2 tbsp vanilla extract
- Zest of one lemon (optional)
- 300 g (2 cups) raspberries (fresh or frozen)
- 1 tbsp cornstarch (only for frozen raspberries)
Directions
Prepare the Shortcrust Pastry: In a bowl, mix the flour, baking powder, and sugar. Add the vanilla sugar and cubed butter. Then, add the egg and knead everything into a dough. Divide the dough into two parts and chill them in the refrigerator for 30 minutes.
Form the Crust: Take ¾ of the dough and press it into the base of a springform pan to form a crust. Create a rim around the edges and place it in the refrigerator.
Prepare the Cheesecake Filling: Preheat the oven to 350°F (180°C). In a mixing bowl, combine the cream cheese, skyr (or quark), and sugar; mix until smooth. Add the eggs one by one, mixing each time until just blended. Stir in the vanilla custard powder (or cornstarch and vanilla extract), then pour the mixture into the prepared crust.
Add the Raspberries: Spread the raspberries evenly on top of the cheesecake mixture. If using frozen raspberries, dust them with cornstarch to help absorb excess moisture.
Make the Crumble Topping: Take the remaining dough and break it into small pieces. Scatter this crumble over the raspberries.
Bake: Bake the cheesecake for 40 minutes. If it is browning too quickly, cover it with foil and bake for an additional 20 minutes. The total bake time will be about 1 hour.
Cool and Chill: After baking, let the cheesecake cool at room temperature. Then, refrigerate it overnight for the best flavor and texture.
How to Serve German Raspberry Crumble Cheesecake
Serve slices of this cheesecake chilled. It’s perfect on its own, but you can also add a dollop of whipped cream or a drizzle of raspberry sauce if desired. It’s a lovely dessert for any occasion!
How to Store German Raspberry Crumble Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or store it in an airtight container to keep it fresh. It will stay delicious for up to 3-4 days in the fridge.
Tips to Make German Raspberry Crumble Cheesecake
- Make sure your butter is chilled to ensure a crumbly texture in the crust.
- Don’t overmix the cheesecake filling; just blend until smooth.
- If you love a bit more lemon flavor, adding the zest is a nice touch.
Variation
Add other fruits, such as blueberries or sliced strawberries, for a different flavor. You can also try adding a layer of chocolate ganache on top for a richer dessert.
FAQs
1. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may change the texture slightly.
2. Is it okay to use frozen raspberries?
Absolutely! Just make sure to dust them with cornstarch to prevent excess moisture.
3. Can I freeze the cheesecake?
Yes, you can freeze individual slices of cheesecake. Wrap them tightly in plastic wrap and keep them in an airtight container. They will be best consumed within a month.
Enjoy making and sharing your homemade German Raspberry Crumble Cheesecake!
Print
German Raspberry Crumble Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake with tart raspberries and a crunchy crumble topping, perfect for gatherings and celebrations.
Ingredients
- 300 g (1¾ cups + 2 tbsp) all-purpose flour
- 3 tbsp sugar
- 2 sachets vanilla sugar
- 250 g (1 cup + 2 tbsp) chilled butter, cut into pieces
- 2 tsp baking powder
- 1 egg (size M)
- 400 g (2 cups) skyr or quark (drained if needed)
- 600 g (21⁄2 packs) cream cheese (21 oz)
- 150 g (¾ cup) sugar
- 4 eggs (size M)
- 1 packet vanilla custard powder or 3 tbsp cornstarch + 2 tbsp vanilla extract
- Zest of one lemon (optional)
- 300 g (2 cups) raspberries (fresh or frozen)
- 1 tbsp cornstarch (only for frozen raspberries)
Instructions
- Prepare the Shortcrust Pastry: In a bowl, mix the flour, baking powder, and sugar. Add the vanilla sugar and cubed butter. Then, add the egg and knead everything into a dough. Divide the dough into two parts and chill them in the refrigerator for 30 minutes.
- Form the Crust: Take ¾ of the dough and press it into the base of a springform pan to form a crust. Create a rim around the edges and place it in the refrigerator.
- Prepare the Cheesecake Filling: Preheat the oven to 350°F (180°C). In a mixing bowl, combine the cream cheese, skyr (or quark), and sugar; mix until smooth. Add the eggs one by one, mixing each time until just blended. Stir in the vanilla custard powder (or cornstarch and vanilla extract), then pour the mixture into the prepared crust.
- Add the Raspberries: Spread the raspberries evenly on top of the cheesecake mixture. If using frozen raspberries, dust them with cornstarch to help absorb excess moisture.
- Make the Crumble Topping: Take the remaining dough and break it into small pieces. Scatter this crumble over the raspberries.
- Bake: Bake the cheesecake for 40 minutes. If it is browning too quickly, cover it with foil and bake for an additional 20 minutes. The total bake time will be about 1 hour.
- Cool and Chill: After baking, let the cheesecake cool at room temperature. Then, refrigerate it overnight for the best flavor and texture.
- Serve slices of this cheesecake chilled. It’s perfect on its own or with whipped cream or raspberry sauce.
Notes
Store leftovers in the refrigerator for 3-4 days. Ensure butter is chilled for a crumbly texture in the crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, raspberry, dessert, crumble, German dessert