German Cheesecake with Streusel Topping

My mom taught me how to bake. On the weekends she would often bake waffles, and we would top them with sour cherry compote and cream. So easy yet so wonderful. Not only was I allowed to lick the bowl, I remember helping her by measuring ingredients, mixing batter and so on. And just like my mom taught me how to bake, my mom learned from her mother, my grandmother. She would often bake this cheesecake when we came to visit on weekends. The recipe has been in my family for about 50 years now, so I think it really is a classic! So far everyone has loved it, as well. German cheesecake has a slightly different texture than american cheesecake, which is made with cream cheese. It tastes amazing though! Very creamy and the base and the streusel add a nice crunch. It looks quite impressive but it's very easy to make and the best thing: the cake tastes even better the next day! Cheesecake for breakfast, anyone? I really hope you give my grandmother's recipe a try!



German Cheesecake with Streusel Topping

makes one 26-28cm cake


Ingredients for the base/the streusel topping:

  • 250 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 100 g caster sugar
  • 1 egg yolk
  • 125 g butter, at room temp

Ingredients for the cake batter:

  •  5 Eier, separated
  • 180 g caster sugar
  • 125 g melted butter
  • 750 g Quark (fullfat/20%)
  • 1 pinch of salt
  • 1 vanilla bean
  • 1 Tbsp semolina


How to make the streusel:

  1. Preheat your oven to 170°C.
  2. Add all the ingredients to a bowl and mix until everything is incorporated and you can form streusel by pressing the dough together.
  3. Line the springform pan with baking paper and grease it.
  4. Put 2/3 of the streusel dough into the baking pan and press it into the bottom to form an even base.

How to make the cheesecake:

  1. Beat the eggwhites with the salt until stiff.
  2. In a second bowl, cream together the egg yolks and the sugar until light and creamy (takes a few minutes), then add the melted butter and mix until incorporated.
  3. Cut the vanilla bean lenghtwise and use a knife to scrape out the seeds. Add them to the egg yolk mixture.
  4. Add the Quark and the semolina to the egg yolk mixture and whisk everyhting together.
  5. Fold in the 5 egg whites.
  6. Add the cheesecake batter to the baking pan and level it with a knife. Add the remaining streusel on top.
  7. Bake the cake for about 70 minutes. It's best to check after 50 minutes to see whether the streusel are golden already. In that case, put some aluminium foil on the top of the cake to prevent it from burning.
  8. Let the cake cool in the pan for about one hour before taking it out of the baking pan. Let it rest for at least one our, even better overnight (uncovered in the fridge).
  9. The cheesecake tastes even best the next day!

Write a comment

Comments: 3
  • #1

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  • #2

    Chrissie (Monday, 21 November 2016 16:21)

    Hört sich wahnsinnig lecker an :) ich durfte auch immer die Schüssel auslecken :D

  • #3

    Resi (Monday, 05 December 2016 15:27)

    Weißt du noch, wie Oma einmal versehentlich eine spezielle, proteinhaltige Zusatzzutat beigefügt hat? :D