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This lush cherry cheesecake with streusel brings together a creamy quark filling, juicy cherries, and golden buttery crumbles for a true celebration cake. It is the kind I love taking to a family Sunday, where it always disappears faster than I baked it. If you crave a cheesecake that is easy to portion for a crowd and combines festive flavor and just enough crunch, this is the one.
There is always something magical about the combination of cherries and quark in German baking and this cake has brought plenty of sweet memories to my table on both cozy afternoons and big gatherings.
Ingredients
- Cold butter for the dough: makes the streusel crisp and satisfying always choose quality unsalted butter for the best flavor
- Sugar: brings sweetness and helps the crust hold together fine granulated sugar dissolves best
- Salt: a single pinch sharpens all the other flavors in the dough
- All purpose flour type 405: provides structure and tenderness use the freshest flour available
- Baking powder: ensures a gentle lift and a little fluffiness in the base check the date for strength
- Egg: helps bind the dough for the base and creates texture
- Jar of sour cherries: gives a fresh tang and color to the filling use good jarred or preserved cherries with no extra flavors added
- Cornstarch: thickens the cherry layer so it is sliceable always dissolve it fully before cooking
- Soft butter for the filling: melts right in for a smooth creamy result choose the best quality you have
- Vanilla sugar: brightens both dough and filling be sure it is aromatic
- Eggs for the filling: build richness and hold everything together
- Quark: gives German cheesecake its signature flavor mild and creamy always check the date for freshness
- Schmand: adds a gentle tang and a richer mouthfeel substitute crème fraîche or sour cream if needed
- Vanilla pudding powder: helps set the filling and adds a touch of vanilla note that you need the cook and serve powder
Step-by-Step Instructions
- Mix and Chill the Dough:
- Combine cold butter in small cubes with sugar salt flour baking powder and one egg in a large bowl pinch everything together with your fingertips until clumps form reserve one third of this crumbly mixture in the fridge for streusel and press the rest into a lined rectangular baking tin do not forget to chill both the base and the reserved crumbs while you prep the rest
- Prepare the Cherry Filling:
- Drain the cherries well collect some of the jar juice and combine it in a small saucepan with cornstarch and a touch of sugar whisk until smooth gently heat stirring until it bubbles and thickens then stir in the drained cherries let cool a few minutes so it thickens further
- Mix the Quark Cream:
- Blend soft butter sugar and vanilla sugar until fluffy add eggs one by one beating after each add quark schmand and pudding powder blend until smooth and creamy this step ensures your filling bakes up velvety
- Assemble the Cake:
- Preheat the oven to one hundred eighty degrees Celsius top and bottom heat first spread cherry filling evenly over the chilled dough base then dollop the quark cream generously on top and smooth out with a spatula finish by sprinkling reserved crumb dough evenly across the surface for a thick golden streusel topping
- Bake and Cool:
- Bake for about fifty minutes until the top is nicely golden and the cake jiggles just a little at the center let cool completely in the tin for clean slices and full flavor development
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The buttery streusel on top always gets picked off first in my house sometimes I double the amount for extra crunch When my daughter was little she would sneak bits off the cake before it even cooled so now I make a few extra crumbles for her
Storage Tips
Store this cheesecake in the fridge covered so it stays moist and so the flavors can settle Use within three days for best freshness Let the cake come to room temperature for about half an hour before serving to soften the crumb and intensify flavors
Ingredient Substitutions
If you cannot find quark use a mix of well drained cottage cheese and Greek yogurt or mild ricotta Schmand can be swapped for crème fraîche or a rich sour cream As for cherries high quality frozen or canned sour cherries will work just as well as jarred
Serving Suggestions
This is perfect with a dollop of softly whipped cream or served plain with strong coffee For a festive touch sprinkle with a little powdered sugar before serving I often save the best slice for breakfast with milky tea
The Story of German Cheesecake
Unlike New York style cheesecakes German Käsekuchen uses quark which makes it lighter tangier and less sweet The tradition of adding cherries or other summer fruits adds color and balances the creamy filling Streusel on top is a classic in many central European cakes and lends a homey touch
Frequently Asked Questions About Recipes
- → Wie gelingt ein besonders saftiger Käsekuchen?
Magerquark und Schmand sorgen für eine besonders cremige Füllung. Achte darauf, die Quarkmasse nicht zu lange zu rühren, damit sie locker bleibt.
- → Können auch frische Kirschen verwendet werden?
Ja, es können alternativ frische oder tiefgekühlte Kirschen genutzt werden. Den Saft ggf. mit etwas Stärke binden.
- → Wie werden Streusel besonders knusprig?
Arbeite kalte Butter in den Teig ein und stelle die Streusel vor dem Backen kurz in den Kühlschrank.
- → Muss der Kuchen komplett auskühlen?
Das Auskühlen in der Form sorgt dafür, dass der Kuchen fest wird und sich besser schneiden lässt.
- → Welche Backform eignet sich am besten?
Ein Backrahmen auf 20 x 26 cm oder eine entsprechende rechteckige Backform passt am besten für diese Menge.