German Raspberry Cheesecake with Streusel Recipe- Himbeer Käse Streuselkuchen
With layers of crunchy almond flavored streusel, tart berries, and creamy cheesecake, the Raspberry Streusel Cheesecake seriously ticks all the boxes for cake lovers.
The original recipe calls for frozen raspberries, but frozen mixed berries work too.
The original recipe calls for frozen raspberries, but frozen mixed berries work too.
Ingredients
Cake Base and Streusel:
- 2 2/3 Cups Almond Flour or Ground Almonds
- 2 1/4 cups Flour
- 2 teaspoon Baking Powder
- 1 Tablespoon Vanilla Extract
- 3/4 cup Sugar
- 1 cup Butter
- ½ teaspoon Salt
Raspberry Layer:
- 2 cups Raspberries Fresh/Frozen/ or a mix
- 1/4 cup water
- 1 Tablespoon Cornstarch
- 1/2 cup Sugar
Cheesecake Layer:
- 1 1/2 pounds Cream Cheese
- 5 Eggs
- 1/2 cup Flour
- 1/2 cup Heavy Cream
- 1/2 cup Sugar
- Powdered Sugar to Decorate if desired
Instructions
- Preheat the Oven to 350°F
- Prepare a 9 x 13 inch pan with a sheet of Parchment Paper across the bottom
Base and Streusel:
- Combine the almond flour, regular flour, salt, sugar, vanilla extract, and baking powder in a large mixing bowl. Cut the butter into tablespoon sized pieces and add them one at a time to the dry mixture. I used a mixer on low speed and took it slowly. You can also cut the butter in to the dry mixture with a pastry cutter.
- All of the butter should be cut in with no lumps. It will look like slightly damp sand, and clump when you squeeze it with your fist.
- Put the mixture into the refrigerator to cool while you work on the other steps.
Raspberry layer:
- Put ¾ of the berries into a medium saucepan with ¼ cup water, 1 tablespoon cornstarch, and ½ cup sugar. Stir all together.
- Heat the mixture over medium heat while stirring. The berries will break down a bit. Bring just to a boil. Stir for another minute, then remove from the heat.
- Add the rest of the berries, stir in, and leave the berry sauce to cool a bit.
Cheesecake Layer:
- Combine the cream cheese, eggs, heavy cream, flour, and sugar… blend or puree until smooth. This is easiest in a food processor, but I think you can do it in a regular mixer.
- It should be completely smooth! Check for lumps (the cream cheese likes to leave a hidden lump)
Assemble the Cake:
- Take the base/streusel mix from the refrigerator. Put HALF into the prepared 9x13 pan. Press it in so that you have an even layer.
- Pour the cheesecake layer over the base. Spread it smooth across the base, all the way to the edges
- Use a spoon to ladle the berry mixture as evenly as possible across the cheesecake layer. Don’t just dump it on… go slowly. It won’t look even, that’s ok.
- To top the cake with the rest of the streusel mixture, grab a handful from the bowl, give it a squeeze, then sprinkle it over the cake. Repeat until all of the mixture is used, and the cake is evenly covered in Streusel. You want some “bigger” lumps, and smaller lumps.
- Bake the cake for 45 minutes.
- Touch it. If it still feels wobbly in the center, bake another 5 minutes.
- Let the cake cool on a rack completely.
Notes
My favorite way to make this is with frozen raspberries, and then I add a large handful (or a cup) of fresh raspberries to the pot after the heat has been turned off. I feel like it adds a tart freshness.
Most recently I used a combination of Frozen Raspberries/Blueberries/Strawberries. Honestly, it was less expensive than straight raspberries, and it tasted quite delicious.
Play with fruit combinations. If you can get gooseberries or red currents, let me know how it works. They are virtually impossible to find in my corner of the world.