Schichtkäse cheesecake

Ingredients

• 300 gplain flour (type 405)
• 150 gsugar
• 175 gcold butter
• 1 mediumegg
• 1 pinchsalt
• 500 gSchichtkäse
• 150 gsugar
• 1 packet (about 100 g)vanilla pudding powder
• 4 mediumeggs
• 235 gmirabelle plum jam

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175 °C fan.

2. 2

   Make the dough

   Cut the butter into large pieces. Put it in a bowl with the flour, 150 g sugar, salt and one egg, then mix everything together.

3. 3

   Shape the base

   Take a little more than half of the dough and roll or press it into a lightly greased springform tin, making a rim about 3 cm high.

4. 4

   Add the jam

   Spoon the jam over the dough base in the tin and spread it across the surface.

5. 5

   Mix the filling

   Put the Schichtkäse, 150 g sugar and vanilla pudding powder in a food mixer and mix well.

6. 6

   Add the eggs

   With the mixer running, add the four eggs gradually.

7. 7

   Fill the tin

   Once the filling is evenly mixed, spread it over the jam.

8. 8

   Add the crumble

   Shape the remaining dough into crumbles and scatter them over the cheese filling.

9. 9

   Bake the cake

   Bake for about 50 minutes. The top should be lightly browned, while the centre still looks a little wobbly.

10. 10

    Cool in the oven

    Switch off the oven and open the door a little. Leave the cake inside for 10 minutes.

11. 11

    Release and cool

    Take the cake out and carefully loosen the edge from the springform tin with a knife. Leave it to cool.

What is Schichtkäse cheesecake?

Schichtkäse is a fresh German cheese related to quark, traditionally sold in layers. It gives this cheesecake its characteristic fresh-cheese filling.

This version combines that filling with mirabelle jam and a crumble topping. The jam brings a tart-fruity layer, while the dough serves as both the base and the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 10g protein, 46g carbs, 14g fat.

The supplied per-serving figures are 310 kcal, 10 g protein, 46 g carbohydrate and 14 g fat. Flour, sugar and jam contribute much of the carbohydrate, while butter contributes fat and the Schichtkäse and eggs provide protein; serve a slice with fresh fruit for a more balanced plate.

The dough and crumble

Cold butter: cutting it into the flour mixture helps make a crumbly dough. Mix only until the ingredients come together.

Base and rim: press a little more than half the dough into the tin, bringing it about 3 cm up the sides to hold the filling. Keep the rest for the topping.

Layering the filling

Jam: spread it over the base before adding the cheese mixture, so the fruit forms a distinct layer.

Cheese mixture: mix the Schichtkäse with the sugar and pudding powder before adding the eggs gradually. This helps distribute the ingredients evenly.

How to judge when it is baked

Look for a lightly browned top and a centre that still wobbles slightly; the filling will continue to settle as it cools. The recipe gives about 50 minutes in a 175 °C fan oven.

Leaving the cake in the switched-off oven with the door ajar for 10 minutes gives it a gradual transition before you loosen the edge and cool it.

Choosing the jam

Mirabelle plum jam is specified here and gives the cake a gentle stone-fruit flavour. Spread it across the base rather than piling it in one spot.

If using a different jam, choose one that spreads easily so it makes an even layer beneath the filling.

Serving the cake

Let the cheesecake cool before cutting so the filling has time to firm up. A sharp knife helps make cleaner slices through the crumble and layered filling.

Serve it on its own or with fresh fruit. Its sweet, buttery layers also pair well with unsweetened tea or coffee.

Recipe notes & tips

• Keep the butter cold when mixing the dough.
• Grease the springform tin lightly before pressing in the base.
• Leave the rim about 3 cm high to contain the filling.
• Add the eggs gradually while mixing the cheese filling.
• Use the slight wobble in the centre as a doneness cue rather than waiting for it to look completely firm.
• Loosen the edge carefully while the cake is still warm, then let it cool.

Variations

• Change the jam: use another smooth fruit jam for a different flavour.
• Add citrus: stir finely grated lemon zest into the cheese mixture.
• Use vanilla: add vanilla extract to the filling if you want a more pronounced vanilla note.
• Serve with fruit: add fresh berries or sliced stone fruit alongside each slice.
• Make smaller portions: bake the cake as individual portions, checking them earlier for doneness.

Common mistakes to avoid

• Warm butter: it can make the dough harder to crumble; start with cold butter.
• Thin rim: the filling may spill over the edge; press the dough about 3 cm up the sides.
• Uneven jam layer: concentrated patches can make slicing messy; spread the jam over the base.
• Adding eggs all at once: the filling may mix unevenly; add them gradually with the mixer running.
• Overbaking: the centre can lose its soft texture; take the cake out when it is lightly browned and still slightly wobbly.
• Skipping the oven rest: a sudden change can unsettle the filling; leave the cake in the switched-off oven for 10 minutes with the door ajar.

How to store

Once completely cool, cover and refrigerate the cake, and eat it within 3 days. Serve chilled or let a slice sit briefly at room temperature before eating.

Frequently asked questions