German Cheesecake with Apricots and Crumbs

Cremiger Käsekuchen mit Aprikosen und Streuseln

I asked you on Instagram and you all agreed, you wanted to get the recipe for ths cheesecake with apricots and crumbs. So here goes. I decided to make my favorite cheesecake with a pie crust (this is a very German thing to do) and fill it with lots of apricots (two layers) and sprinkle with some crumbs. Yes, I love crumbs on about anything. If you are not that much into crumbs, you can just leave them out, no problem.

Käsekuchen mit Aprikosen und StreuselI will give you the most important tricks and tips before you start:

  • The good news first: you don’t have to pull out your mixer, this entire cake is prepared with a whisk. The secret to a nice and creamy texture is simple, don’t beat in air. If you don’t beat in air, your cake won’t shrink later on, makes sense, doesn’t it?
  • The eggs should be whisked in last, as this one is prepared with cornstarch, I first dissolve it in some milk and add the eggs at the very end.
  • Cheesecake is baked at a slightly lower temperature so that the eggs set proberly and don’t serve as a leavener. This is why sponge cake, which has eggs as the main ingredient is baked at a much higher temperature.
  • For best results, leave the fully baked cheesecake for an hour in the oven, before getting to room temperature. Once it has room temperature, transfer to the fridge overnight. Cheesecake is best cut when fully chilled.
  • The good thing about this cheesecake is that the apricots and crumbs will hide any cracks, so don’t worry!

Käsekuchen mit Aprikosen und StreuselOk, but now let’s get going and let’s make some creamy and delicious German cheesecake!

German Cheesecake with Apricots and Crumbs

Serves: One 20-24cm/8-9inch springform
Prep Time: 45min Cooking Time: 1 hr Total Time: 1hr 45min

This German cheesecake has a pie crust as a base and is mixed with apricots and topped with crumbs made from the pie crust.


  • Pie Crust
  • 200 grams of all-purpose flour
  • 120 grams of cold butter
  • 70 grams of regular sugar
  • 1-3 tablespoons of water

  • Cheesecake Filling
  • 50 grams of cornstarch
  • 50 grams of milk
  • 60 grams of heavy cream
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 150 grams of white sugar
  • 250 grams of quark
  • 100 grams of cream cheese
  • 200 grams of sour cream
  • 3 eggs
  • Juice of half a lemon

  • Additionally
  • About 700 grams of apricots (around 12-15, depending on size)



For the pie crust mix the flour, sugar, and butter in cubes in a bowl and rub into crumbs with your fingers. Add the water, a tablespoon at a time an d work into a ball quickly. Once done, wrap tightly and chill in the fridge for half an hour.


Take out of the fridge and roll out 2/3 of it into a large circle to cover the bottom and sides of a 20cm springform (it needs to be very high to keep all the filling). Place the 1/3 back into the fridge.


For the filling prehat the oven to 170 degrees Celsius and disolve the cornstarch in the milk and heavy cream in a large mixing bowl. Whisk in vanilla extract and sugar.


Add quark, cream cheese and sour cream until the mixture is creamy. Add eggs and lemon juice last. Only whisk in until combined. Try not to incorporate too much air. The batter will be rather thin.


Place apricot halves, the cut side side facing down onto the whoe bottom of the prepared springform, pour the filling on top and again cover with a layer of cut apricots, this time cut side facing up. If the top layer of apricots sinks in a little, this is OK. Take the remaining pie crust and cut off small pieces for the crumbs, decorate with the crumbs completely.


Bake for about 60min, it should be golden brown and wiggle a bit in the center. If it still wiggles a lot, bake a bit longer. Let cool in the oven, after an hour take out and bring to room temperature. Chill in the fridge for a few hours or overnight. Serve fully chilled.

Cremiger Käsekuchen mit Aprikosen und Streuseln

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  • Reply
    Monday August 7th, 2023 at 07:43 PM


    ich würde das Rezept gerne nachmachen, habe aber nur eine 26er Backform.
    Wie lange muss der Kuchen dann im Backofen bleiben?


    • Reply
      Monday August 7th, 2023 at 07:55 PM

      Größere Form heißt flacher, also kürzer. Es hängt auch vom Ofen ab. Ich hätte gesagt ab 45min mal gucken, er sollte nur noch in der Mitte leicht wackeln. Aber es kann trotzdem sein, dass er länger braucht. Hängt wie gesagt sehr vom Ofen ab. Berichte gerne.

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