Rahmkuchen is a baked German cheesecake (Käsekuchen) from the southern state of Baden-Württemberg. Rahm means cream and this silky cake is extra creamy and less sweet than other cheesecakes. The filling is made with cream and Greek yogurt which is nestled in a delicious shortcrust base. Perfect for afternoon tea or as a dessert.
I worked in a bakery café for 3 years during my studies in southern Germany and this badischer also known as schwäbischer Rahmkuchen was one of my favorites. Living in New Zealand where quark is hard to come by, I trialed many versions of this recipe to match the creaminess and richness of the Rahmkuchen or Schmandkuchen I was used. The combination of cream and Greek yogurt gives this baked cheesecake the creaminess and slightly tangy flavor without the need for quark or schmand while these ingredients are easy to find in any supermarket. I hope you love this recipe as much as I do!
- Cream – Heavy cream or full-fat cream helps the filling set and gives this Rahmkuchen its signature creamy taste and texture.
- Greek yogurt – Thick full-fat plain Greek yogurt works best for this recipe. If the whey is separating too much strain it for about 30 minutes in a cheesecloth to remove the extra moisture.
- Eggs – Make sure the eggs have been left at room temperature for about 30 minutes before using them in this recipe.
- Flour – All-purpose flour works well for this recipe.
- Cornstarch – The starch helps the filling to set. You can substitute it with strong flour if needed.
- Vanilla – Vanilla essence, paste, and extract all work well for this recipe. To use fresh vanilla, split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
- Butter – I use unsalted butter for this recipe. If you’re using salted butter, simply omit the salt in the recipe.
- Sugar – Granulated sugar works well but you can also use castor sugar.
How to make Rahmkuchen
- Prepare the dough for the crust by mixing butter, sugar, egg, flour, and salt.
- Place the dough in the fridge while you prepare the filling which makes it easier to work with and prevents it from shrinking during baking.
- To make the filling, combine the eggs, cream, Greek yogurt, vanilla extract, sugar, and cornstarch until you have a smooth batter.
- Gently press the dough for the crust into a springform and add the filling. Bake the cake for 40 min. at 350F (180C) in a pre-heated oven and let it sit in the oven for another 15 minutes. Remove the cheesecake from the oven and let it fully cool down.
- Don’t overmix the batter: When you’re mixing the batter, be careful not to overmix it. Overmixing can introduce too much air into the batter, which can cause the cheesecake to crack during baking.
- Don’t overbake the cake: The Rahmkuchen looks undercooked when it finishes baking but don’t worry, it will set as it cools down. Don’t overbake it, trust the process!
- Chill it thoroughly: Let the cheesecake cool to room temperature for 2 hours, then chill it in the refrigerator for at least another hour before serving. This will help the cake to set properly and achieve the creamy, silky texture that is characteristic of baked cheesecake.
Traditionally this moist Rahmkuchen is served with a light dusting of cinnamon and powdered sugar but you can also add the following toppings to this baked cheesecake:
- Fresh fruit: Sliced strawberries, raspberries, blueberries, or any other fruit you like can be arranged on top of the cake or served alongside.
- Fruit sauce: A homemade or store-bought fruit sauce, such as raspberry or strawberry sauce, can be drizzled over the top of the cake.
- Whipped cream: A dollop of whipped cream can be added on top of the cheesecake for extra creaminess.
- Chocolate or caramel sauce: A drizzle of chocolate or caramel sauce can add a decadent touch to your Rahmkuchen.
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Baked cheesecake is baked in the oven until it is set, while no-bake cheesecake is set in the refrigerator without baking. Baked cheesecake is typically denser and creamier in texture, while no-bake cheesecake is lighter and fluffier.
Yes, baked cheesecake can be frozen in a freezer-proof container for up to a month. Let it thaw in the refrigerator before serving.
Cheesecake can crack for a variety of reasons, including overbaking, overmixing the batter, or cooling it too quickly.
Rahmkuchen (German Cheesecake)
- 1/2 cup butter softened, unsalted
- 1/4 cup sugar
- 1 egg room-temperature
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 3 eggs room-temperature
- 400 ml cream
- 500 g Greek yogurt
- 2 tsp vanilla extract
- 1/3 cup sugar
- 1/3 cup cornstarch sifted
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform with butter (inner circle) and add a sheet of parchment paper to the bottom of the cake tin.
- To make the shortcrust, in a medium bowl mix the 1/2 cup butter and 1/4 cup sugar for 2-3 minutes until it becomes pale and creamy. Add 1 egg and continue mixing for another minute.1/2 cup butter, 1/4 cup sugar, 1 egg
- Slowly add 1 1/2 cups all-purpose flour and 1 pinch salt to the batter and combine everything until you have a soft dough ball. Shape it into a disc, wrap it in plastic wrap, and place it in the fridge.1 1/2 cups all-purpose flour, 1 pinch salt
- While the dough is chilling down, you can prepare the cheesecake filling. In a large mixing bowl, whisk 3 eggs for 1 minute. Mix in 400 ml cream, 2 tsp vanilla extract, and 500 g Greek yogurt until the batter is smooth.3 eggs, 400 ml cream, 500 g Greek yogurt, 2 tsp vanilla extract
- Add 1/3 cup sugar and 1/3 cup cornstarch and combine everything until you have a lump-free batter.1/3 cup sugar, 1/3 cup cornstarch
- To assemble the Rahmkuchen, add the dough disc to the cake tin and gently press the mixture evenly onto the bottom and sides of the prepared pan. You need a fair bit of the dough at the outer edge for it to be pulled up on the sides.
- Pour the filling onto the crust and spread it evenly. Bake it in the preheated oven for 40-45 minutes. The cheesecake won't be set and is very wobbly in the middle. Simply switch off the oven and leave the cake in there for 10 minutes.
- Remove the cake from the oven – it will still be wobbly in the middle. Let it fully cool down at room temperature for 2 hours and transfer it to the fridge for another 2 hours to fully set. Make sure you're covering the cake with a tea towel or plastic wrap if stored in the fridge. The cake will set as it fully cools down. Cut it with a sharp knife and enjoy!