German Cheesecake with Streusel (Käsekuchen mit Streuseln)
🇩🇪 Germany
Ingredients
- 175 g butter
- 100 g cane sugar (or brown sugar/coconut sugar)
- 1 packet vanilla sugar
- 1 egg (medium)
- 1 pinch salt
- 375 g spelt flour (type 630, or whole spelt flour)
- 1 packet baking powder
- 1 kg quark (20% fat)
- 200 g cane sugar
- 1 vanilla bean, seeds scraped
- zest of 1/2 lemon (untreated)
- 3 eggs (medium)
- 30 g cornstarch
Steps
- For the dough and streusel: beat butter, sugar, vanilla sugar, egg, and salt until creamy.
- Mix in flour and baking powder to form a crumbly dough.
- Set aside about one-third of the dough for the streusel topping and chill both portions.
- Press the larger portion of dough into a greased springform pan to form a base and a slight edge.
- For the filling: mix quark, sugar, vanilla seeds, lemon zest, eggs, and cornstarch until smooth.
- Pour the quark filling over the dough base in the pan.
- Crumble the reserved dough over the top as streusel.
- Bake at 175°C (350°F) for about 50 minutes, until golden and set.
- Let the cheesecake cool completely before slicing and serving.
Notes
Traditional German cheesecake made with quark rather than cream cheese, topped with a buttery streusel crumble.
Source: www.madamecuisine.de