This delightful dessert is a German Cherry Cheesecake with Streusel topping. It features a buttery shortcrust base, a creamy quark or cream cheese filling studded with juicy cherries, and a golden, crumbly topping.
The Crust and Streusel (Topping)
The same dough is used for both the base and the crumble topping for efficiency and consistent flavor.
375g All-purpose flour
200g Unsalted butter (cold, cubed)
150g Granulated sugar
1 Large egg
1 tsp Baking powder
1 pinch Salt
The Creamy Filling
500g Quark (or full-fat Greek yogurt/Cream cheese)
250g Mascarpone or Ricotta
150g Granulated sugar
3 Large eggs
1 pack (40g) Vanilla pudding powder (or cornstarch + vanilla extract)
1 tsp Lemon zest
350g Sour cherries (pitted, drained from a jar or fresh)
Preparation Steps
- Prepare the Dough
In a large bowl, mix the flour, sugar, salt, and baking powder. Add the cold butter cubes and the egg. Work the mixture with your hands or a pastry cutter until it forms a crumbly texture.
Press about two-thirds of the crumbs into the bottom and 1 inch up the sides of a greased 9-inch (24cm) springform pan.
Set the remaining crumbs aside in the fridge for the topping. - Create the Filling
In a separate bowl, whisk together the quark (or cream cheese), mascarpone, sugar, eggs, vanilla pudding powder, and lemon zest until completely smooth. Do not over-beat; you want to avoid adding too much air to prevent cracking. - Assemble the Cake
Pour the creamy filling over the prepared crust. Distribute the drained cherries evenly over the top of the cream—some will naturally sink in, creating the beautiful pattern seen in the image. Finally, sprinkle the remaining dough crumbs (streusel) over the top. - Bake
Preheat your oven to 180°C (350°F). Bake the cheesecake for 50 to 60 minutes. The edges should be golden brown, and the center should have a slight, firm wobble. - Cool and Serve
Turn off the oven and leave the door slightly ajar, letting the cake cool inside for 15 minutes. Then, remove it and let it cool completely at room temperature before refrigerating for at least 4 hours. Dust with powdered sugar before serving.
