Käsekuchen or German-style raspberry cheesecake: irresistible creamy recipe

Why use the German term to name this recipe? Because I think that in cheesecake issues there are substantial differences in different countries or cultures. In the same way as saying cheesecake I expect a reference to the Anglo-Saxon cookbook -American, mostly-, the Käsekuchen or German cheesecake has its own characteristics that differentiate it. Language questions aside, this version with raspberries is great.

Of course, each house has its variations, but in the German cheesecake we usually find the use of quark and schmand, a kind of thick cream or crème fraîche, substitutes that we can use if we do not find Germanic dairy. They also do not usually have cream and a basic ingredient is Vanillepuddingpulver, prepared in powder to make pudding, something like our custard. The base may be a shortcrust pastry but I like it better with crushed cookies.


For 10 people
  • Schmand or quark cheese 600 g
  • Egg L 1
  • Sugar 120 g
  • Salt 2 g
  • Mix of pudding or vanilla custard 2
  • Milk 500 ml
  • Berries 100 g
  • Cake glitter (in envelopes) 1
  • Digestive or Maria type cookies 200 g
  • Lemon or orange zest 2 g
  • Strawberry jam 20 g
  • Melted butter 100 g
  • Milk needed for the base (optional)

How to make Käsekuchen or cheesecake with raspberries

Difficulty: medium
  • Total time 2 h 20 m
  • Elaboration 1 hour
  • Cooking 1 h 20 m

First you have to prepare the cream or pudding base. Measure the 500 ml of cold milk. Place the contents of the envelopes in a container, add enough sugar and milk to dissolve the whole into a liquid mass. Separately heat the rest of the milk in a saucepan over medium heat, and before it starts to boil add the sweet mixture. Continue cooking while stirring with a few rods until it thickens. Take to a wide container, cover with plastic wrap and let cool.

Preheat the oven to 175ºC and prepare a removable round pan, greasing it lightly (about 22-24 cm). If we are going to make the biscuit base, crush them well with a mincer or food processor and add the grated orange or lemon zest. Incorporate the jam and work adding milk little by little until we have a moist consistency to line the base, or mix with melted butter. Cover the mold well, pressing with a spoon or hand.

Take out the already cooled mixture and add the quark or Schmand cheese, the salt and the egg. Beat with a stick mixer on low speed and fill the mold. Equalize the surface with the back of a spoon or with a tongue and add raspberries cut in half or whole, if they are not very small. Press a little so that they blend well with the dough.

Bake for about 80-90 minutes, making sure that it does not burn from above. If it becomes too brown, cover with aluminum foil. Check the point by inserting a toothpick or knife in the center; It should be slightly stained. Wait outside the oven to cool down a bit and add a simple syrup if desired, to brighten the fruit. Let cool completely before unmolding.

With which to accompany the Käsekuchen

The Käsekuchen or German-style raspberry cheesecake is much richer from one day to the next, although if we can't wait at least we have to be patient to cool it down completely. It can be accompanied with more fresh fruit, since personally I would even add many currants because I love that acidic contrast, although I know that my palate is a little strange and it is not to everyone's taste. A caramel sauce would do just fine, as well as fresh mint leaves.

Tags:  Fish Desserts Vegetables And Legumes 

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