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After tasting an amazing Himbeer Käse Streuselkuchen in Berlin, I spent three years working on the exact recipe for this German Raspberry Cheesecake with Streusel Recipe. (Not continuous). For a while, I felt like Captain Ahab, certain that White Whale could be found in fresh berries and streusel. Why did it take so long? Well, I certainly wasn’t baking this cake daily, and I felt like it was unfair to post a recipe that required so much Quark here in the US. (Not to mention the absurd amount of math required to convert a recipe from grams to cups, and then recalculate everything for a different pan size.)
Then I had a cream breakthrough. Curtains parted, veil lifted… and is that whale song I hear???
My family and the neighborhood college kids who sometimes act as my “food tasters”, assure me that the cake ticks all the boxes. Crunchy Streusel tops tart raspberries (or other berries) nestled in a creamy cheesecake layer, all served on a simple almond cake base. Originally I focused on raspberries, but lately, I’ve added a berry mix (from the freezer). You can use fresh, or a combination of fresh and frozen.
Best of all, even with all the layers, baking the cake isn’t complicated. I will say that having a food processor is a huge help to get the cheesecake part blended smoothly… but you should be able to manage with a simple mixer. Make each layer separately, the top and bottom both come from the same “dough”. Then put it all together and bake. Your decorating tools never need to come out of the drawer. Go crazy, and sprinkle a bit of powdered sugar over the top to make it “fancy” if you like.
The pan makes 16 slices, mor more if you cut them smaller (less if you decide not to share). You can also freeze half for later…
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Raspberry Streusel Cheesecake Step by Step
(this version uses strawberries/raspberries/blueberries)
The cake base and streusel are made from the same “dough”.
Cut the butter into the flour/ almond / sugar until it looks like damp sand… refrigerate.
Cook the raspberries with sugar and cornstarch until it comes to a boil, stir for another minute, then remove from the heat.
You can add extra fresh raspberries at this point if you like. Set aside to cool a bit. (It doesn’t have to be cold to use)
In a food processor (or mixer) combine the cream cheese / eggs /cream / sugar until smooth.
It will be pourable.
Assemble the Cake
Press HALF of the Almond Base crumbs into the bottom of a pan.
I like to lay a sheet of parchment into the pan first with the excess hanging over the sides. It helps to get the cake out.
Pour the cheesecake filling evenly over the base
Carefully Spoon the Raspberry (or other berry) filling over the cheesecake filling.
If you just pour it, it will be blobby and sink. Spoon it evenly. It may still look a bit blobby… but that’s ok
Top the raspberries with Streusel.
Best way is to grab a fist full of the streusel, and crumble it out through your fingers.
Some crumbs will be bigger than others (all the better for snitching off the cake when it comes out of the oven)
Ready for Baking!
Bake 45 minutes
The cake shouldn’t wiggle much when you shake it. There will be some “looseness”.
(Unfortunately, the toothpick method to check doneness doesn’t work with this one.)
Let cool… slice and enjoy. Add a Schlag of whipped cream or sprinkle with powdered sugar if you like
(with Raspberries and Blueberries)