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German Raspberry Crumble Cheesecake


  • Author: krmibk110
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the Crumble Topping: Take the remaining dough and break it into small pieces. Scatter this crumble over the raspberries.
  6. 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.
  7. Cool and Chill: After baking, let the cheesecake cool at room temperature. Then, refrigerate it overnight for the best flavor and texture.
  8. 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