Germknödel Cheesecake
Get ready to indulge in a heavenly twist on a classic dessert with our Germknödel Cheesecake! This delightful treat features a soft, fluffy yeast dough base, a rich and velvety cheesecake filling, and a luscious layer of plum jam, all crowned with a sprinkle of crunchy poppy seeds. It's the perfect fusion of flavors and textures that will leave you craving more!
Prep
45
min
Cook
75
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- Zeste einer Zitrone
- 220g Powidl (Zwetschgenmus) (7.77 oz)
🥛Dairy & Eggs(6)
- 30 g weiche Butter (2.1 tbsp)
- 100 g kalte Butter (7 tbsp)
- 150 ml Sahne (5.07 fl oz)
- 300 g Frischkäse (10.6 oz)
- 1 Eigelb
- 80 ml lauwarme Milch (2.7 fl oz)
🫙Pantry Staples(8)
- 40 g Speisestärke (1.41 oz)
- 3 g Trockengerm (0.11 oz)
- 180 g Mehl (1.44 cup)
- 100 g Mehl (0.8 cup)
- 25 g Zucker (0.12 cup)
- 80 g Zucker (0.4 cup)
- 180 g Zucker (0.9 cup)
- Mark einer Vanilleschote
📦Other(3)
- 4 Eier
- 100 g gemahlener Mohn (3.53 oz)
- 750 g Topfen (26.5 oz)
👨🍳 Instructions
- 1
Line the bottom of the springform with baking paper. Knead all ingredients in a mixing bowl for about 8-10 minutes. Cover and let rise for 45 minutes. Cut out, place in the springform, and pre-bake at 180 °C for 10 minutes. Brush with egg white while still hot.
- 2
For the poppy seed crumbs: Knead all ingredients into a crumb mixture and chill until use.
- 3
For the cheesecake filling: Mix quark, cream cheese, vanilla, lemon zest, and sugar briefly by hand with a spatula. Then you can use a stand or hand mixer. Stir in the eggs one by one (and at the lowest speed!). Sift in the cornstarch, briefly stir in at the lowest speed, and add the cream. Fill half of the mixture into the form on top of the base, distribute the plum jam with a teaspoon and marble it. Spread the remaining cheesecake mixture on top. Then sprinkle the poppy seed crumbs over it and bake at 160 °C for about 60-75 minutes. The center should still wobble slightly but not be liquid. Let cool and refrigerate for at least 4 hours.
💡 Pro Tips
- ✓Stir eggs into the cheesecake batter one at a time at the lowest mixer speed to avoid incorporating excess air, since trapped air bubbles expand during baking and collapse on cooling, causing the surface to crack.techniquelowest speed setting
- ✓Bake the cheesecake at a low 160°C so the custard sets via gentle protein coagulation rather than violent boiling, which keeps the quark-cream cheese mixture silky instead of curdled and grainy.technique160°C
- ✓Pull the cheesecake when the center still wobbles like loose gelatin but isn't liquid, since carryover heat will continue setting the custard as it cools, and overbaking past this point causes the proteins to over-tighten and weep.timing60-75 minutes, slight jiggle in center 2-inch zone
- ✓Refrigerate the finished cheesecake for at least 4 hours before slicing so the cornstarch-thickened filling fully hydrates and firms, allowing clean cuts instead of a soft, sagging slice.timing4+ hours chilling
- ✓Brush the pre-baked Germknödel dough base with egg white while still hot at 180°C, since the residual heat instantly sets the proteins into a thin sealing layer that prevents the moist cheesecake filling from soaking in and turning the base soggy.technique180°C, applied immediately after baking
Share this recipe
Prep
45
min
Cook
75
min
Serves
12
people
Level
intermediate
Share this recipe
Germknödel Cheesecake
Get ready to indulge in a heavenly twist on a classic dessert with our Germknödel Cheesecake! This delightful treat features a soft, fluffy yeast dough base, a rich and velvety cheesecake filling, and a luscious layer of plum jam, all crowned with a sprinkle of crunchy poppy seeds. It's the perfect fusion of flavors and textures that will leave you craving more!
📝 Ingredients
Serves 12🥬Fresh Produce(2)
- Zeste einer Zitrone
- 220g Powidl (Zwetschgenmus) (7.77 oz)
🥛Dairy & Eggs(6)
- 30 g weiche Butter (2.1 tbsp)
- 100 g kalte Butter (7 tbsp)
- 150 ml Sahne (5.07 fl oz)
- 300 g Frischkäse (10.6 oz)
- 1 Eigelb
- 80 ml lauwarme Milch (2.7 fl oz)
🫙Pantry Staples(8)
- 40 g Speisestärke (1.41 oz)
- 3 g Trockengerm (0.11 oz)
- 180 g Mehl (1.44 cup)
- 100 g Mehl (0.8 cup)
- 25 g Zucker (0.12 cup)
- 80 g Zucker (0.4 cup)
- 180 g Zucker (0.9 cup)
- Mark einer Vanilleschote
📦Other(3)
- 4 Eier
- 100 g gemahlener Mohn (3.53 oz)
- 750 g Topfen (26.5 oz)
👨🍳 Instructions
- 1
Line the bottom of the springform with baking paper. Knead all ingredients in a mixing bowl for about 8-10 minutes. Cover and let rise for 45 minutes. Cut out, place in the springform, and pre-bake at 180 °C for 10 minutes. Brush with egg white while still hot.
- 2
For the poppy seed crumbs: Knead all ingredients into a crumb mixture and chill until use.
- 3
For the cheesecake filling: Mix quark, cream cheese, vanilla, lemon zest, and sugar briefly by hand with a spatula. Then you can use a stand or hand mixer. Stir in the eggs one by one (and at the lowest speed!). Sift in the cornstarch, briefly stir in at the lowest speed, and add the cream. Fill half of the mixture into the form on top of the base, distribute the plum jam with a teaspoon and marble it. Spread the remaining cheesecake mixture on top. Then sprinkle the poppy seed crumbs over it and bake at 160 °C for about 60-75 minutes. The center should still wobble slightly but not be liquid. Let cool and refrigerate for at least 4 hours.
💡 Pro Tips
- ✓Stir eggs into the cheesecake batter one at a time at the lowest mixer speed to avoid incorporating excess air, since trapped air bubbles expand during baking and collapse on cooling, causing the surface to crack.techniquelowest speed setting
- ✓Bake the cheesecake at a low 160°C so the custard sets via gentle protein coagulation rather than violent boiling, which keeps the quark-cream cheese mixture silky instead of curdled and grainy.technique160°C
- ✓Pull the cheesecake when the center still wobbles like loose gelatin but isn't liquid, since carryover heat will continue setting the custard as it cools, and overbaking past this point causes the proteins to over-tighten and weep.timing60-75 minutes, slight jiggle in center 2-inch zone
- ✓Refrigerate the finished cheesecake for at least 4 hours before slicing so the cornstarch-thickened filling fully hydrates and firms, allowing clean cuts instead of a soft, sagging slice.timing4+ hours chilling
- ✓Brush the pre-baked Germknödel dough base with egg white while still hot at 180°C, since the residual heat instantly sets the proteins into a thin sealing layer that prevents the moist cheesecake filling from soaking in and turning the base soggy.technique180°C, applied immediately after baking