German Cheesecake (Gluten-free)
This German Cheesecake is very different than the American cheesecakes, it’s lighter and fluffier thanks to the combination of Greek yogurt, cream cheese and sour cream. The vanilla pudding powder adds a delicate sweetness and creates the perfect silky texture. I highly encourage you to try it out. It’s my hubbies most favorite cheesecake as he does not like the heaviness of the classic American cheesecakes.
This recipe was passed down from my mom and I love making this German cheesecake over and over again. Everyone who has tried it, asks for the recipe it is that amazing with it’s cherry filling swirls on top. Whether you’re serving it at a family gathering, holiday celebration, or simply enjoying a slice with coffee, this homemade German cheesecake is guaranteed to impress. It also doesn’t require a lot of sugar as most cheesecakes do so I kinda don’t feel as guilty eating it as a sweet treat once in a while. What makes this cheesecake so special is that it is gluten-free and I can serve it to my gluten-free friends. Win win situation.
Why You’ll Love This Recipe:
- Rich and creamy texture
- Easy to prepare with simple ingredients
- Traditional German family recipe
- Perfect for special occasions or everyday baking
- Delicious served with cherries
If you love cheesecakes, check out my famous Lemon Curd Cheesecake, No-bake Kinder Bueno Cheesecake, Chocolate Cherry Cheesecake, New York-Style Cheesecake or Creamy Baked Biscoff Cheesecake.
Ingredients You’ll Need for this German Cheesecake:
- 3 eggs
- 250g sugar
- 500g Greek yogurt (2%)
- 250g cream cheese
- 250g sour cream (14%)
- 250g butter, melted
- 2 packages vanilla pudding powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- cherry pie filling
*I buy vanilla pudding powder from the German store, but if you don’t have access to it you can also substitute it with 3 Tbsp cornstarch, 2 Tbsp sugar, 1 tsp vanilla extract for 1 package vanilla pudding powder. So in this recipe you would need to double the amount.
Instructions on How to Make this German Cheesecake:
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and sugar together until light, fluffy, and creamy.
- Mix the Dairy Ingredients: In a separate bowl, combine the Greek yogurt, cream cheese, sour cream, and melted butter. Mix until smooth.
- Combine: Add the dairy mixture to the egg mixture and mix well until fully incorporated.
- Add Dry Ingredients: In a small bowl mix vanilla pudding powder, baking powder, and vanilla sugar. Stir the dry Ingredients to the batter until its smooth and lump-free.
- Pour the batter into a 10″ springform pan lined with parchment paper.
- Add cherry pie filling swirls: Top cheesecake with cherry pie filling and make swirls using a toothpick.
- Bake: Bake at 345F (175C) for approximately 60 minutes, or until the center is set and the top is lightly golden.
- Cool: Allow the cheesecake to cool completely before removing it from the pan. Refrigerate for several hours or overnight for the best texture.
Tips for Success:
- Bring ingredients to room temperature before mixing
- Do not overbake; the center should still have a slight jiggle
- Chill overnight for cleaner slices and enhanced flavor
- A springform pan works best for easy removal
Storage:
Store covered in the refrigerator for up to 5 days. This cheesecake also freezes well for up to 2 months.
This traditional German Cheesecake is my absolute favorite. The combination of Greek yogurt, cream cheese, and sour cream creates a unique texture that sets it apart from other cheesecakes. Enjoy a slice with a cup of coffee and bring a taste of Germany to your table! I find the recipe resembles exactly to the classic traditional German cheesecakes at every German bakery. Happy baking!
Frequently Asked Questions:
Can I use quark instead of Greek yogurt? Yes! Traditional German Kaesekuchen is often made with quark. Replace the Greek yogurt with 500g of quark for a more authentic German cheesecake texture.
How do I know when the cheesecake is done? The edges should be set while the center still has a slight jiggle. It will continue to firm up as it cools.
Can I add fruit? Absolutely! Cherries are a traditional topping, but blueberries, strawberries, raspberries, or peaches also pair beautifully with this cheesecake.
Can I reduce the sugar? Yes, you can reduce the sugar from 250g to 200g without significantly affecting the texture.
What can I use instead of vanilla pudding powder? You can substitute each package with:
- 3 Tbsp cornstarch
- 2 Tbsp sugar
- 1 tsp vanilla extract
For this recipe, double those amounts since it calls for 2 packages.
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German Cheesecake (Gluten-free)
Ingredients
Equipment
Method
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and sugar together until light, fluffy, and creamy.
- Mix the Dairy Ingredients: In a separate bowl, combine the Greek yogurt, cream cheese, sour cream, and melted butter. Mix until smooth.
- Combine: Add the dairy mixture to the egg mixture and mix well until fully incorporated.
- Add Dry Ingredients: In a small bowl mix vanilla pudding powder, baking powder, and vanilla sugar. Stir the dry Ingredients to the batter until its smooth and lump-free.
- Pour the batter into a 10" springform pan lined with parchment paper.
- Add cherry pie filling swirls: Top cheesecake with cherry pie filling and make swirls using a toothpick.
- Bake: Bake at 345F (175C) for approximately 60 minutes, or until the center is set and the top is lightly golden.
- Cool: Allow the cheesecake to cool completely before removing it from the pan. Refrigerate for several hours or overnight for the best texture.
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