German Sheet Pan Cheesecake with Crumble Topping
Ingredients
Dough and crumble
- 250 g butter
- 200 g sugar
- 1 packet vanilla sugar
- 2 medium eggs
- a pinch of salt
- 600 g flour
- 3 tsp baking powder
- butter, for greasing the pan
Filling
- 1 kg quark
- 1 packet vanilla pudding powder
- 200 g sour cream
- 3 medium eggs
- 200 g sugar
- 2 tsp lemon zest
Preparation
Knead butter, sugar, vanilla sugar, eggs, salt, flour, and baking powder into crumbs
Grease a 39x26x4 cm baking sheet
Press two-thirds of the crumb mixture into the bottom of the baking sheet
Preheat oven to 180°C (convection: 160°C)
Mix quark, vanilla pudding powder, sour cream, eggs, sugar, and lemon zest until smooth
Pour the filling over the crust and smooth the top
Sprinkle the remaining crumble over the filling
Bake for 40-45 minutes until set
Let cool completely before cutting into 24 pieces
Tips
If the crumble mixture becomes too clumpy, sprinkle 1 tablespoon of flour over it and mix briefly to reform the crumbs
