German cheesecake with rhubarb vanilla jam

Zoe´s cheesecake with rhubarb vanilla marmelade / german style


Thank god it´s rhubarb time. It´s officially spring and what is this season without fresh rhubarb?!

I have this super good german cheesecake two layer recipe which I want to share with you. I made this cake a lot of times in the past, but I felt that something was missing.  I found out that cheesecake and jam make a very good & super delicious couple. That is why I decided to bring them both together. They love each other, and so do I. I really hope you´ll do, too.

I went to the market to buy fresh rhubarb from the farmer here in town and started with  preparing the jam a day before.

The weather was nice, I had the best company from Capper (my dog) & the garden. That´s all I needed that day. And of course, fresh ingredients. Here is to you my recipe.






Note: Make sure you have about 5  (mas o menos) clean boiled glasses for the jam. Tops and glasses have to be very clean!


  • 1 kilo of fresh rhubarb
  • 1 kilo jam sugar
  • 2 pods of vanilla
  • juice of 1 lime


  1. Clean / peel your rhubarb and cut off the edges. Cut it into small pieces.
  2. In a pot bring water to a boil. Once it starts boiling give in the rhubarb and let cook for a few seconds.
  3. Take the pot from the heat and pour the rhubarb into a sieve. Rinse it with cold water. Put it in a big bowl. This process helps to reduce the oxalic from the rhubarb.
  4. If you like a fine jam without scrap, puree now your rhubarb.
  5. Mix the rhubarb with the jelling sugar until combined completely.
  6. Give in the lime juice and the vanilla pods. Cover the bowl with a towel and leave over night or a few hours on a cold place.
  7. After waiting time bring water to a boil in a pod and cook the rhubarb sugar mixture for 4 minutes.
  8. Stir the jam constantly.
  9. Remove the vanilla pods and scrape out the pulp. Stir it into the jam.
  10. Divide the jam over the cleaned glasses full to the brim.
  11. Close the glasses with the tops, turn them around and let them on a wet cold and folded towel for about 10 minutes. This process vacuumed your jam and gives it a long-lastingness.


CHEESECAKE (german version with two layers)


  • 65 g butter
  • 75 g sugar
  • 200 g flour
  • 1/2 package baking powder
  • vanilla pod
  • 1 egg
  • 500 g Quark
  • 150g sugar
  • 3 egg yolks
  • 400 ml sour cream
  • 150 ml oil
  • 125 ml full fat milk
  • 1 package pudding powder vanilla
  • 3 egg whites
  • 1 pinch of salt
  • 3 tbsp sugar
  • fat for battering baking pan & little sugar


Grease & sugar well a 28 ∅round baking pan and preheat your oven to 175° degrees.


For the batter base

  1. With butter, 75 g sugar, flour, baking powder and 1 egg knead a batter. Put it in the fridge for a while (during preparation time)

For the 1. cake part

  1. Mix quark, 150 g sugar, 3 egg yolks (egg whites should be kept in the fridge), sour cream, oil, milk, vanilla pod and the vanilla pudding powder until all ingredients are well-combined. Keep 1 cup of this mixture beside.
  2. Divide the cooled batter base into your well-greased baking pan up to the edges.
  3. Fill the pan with the quark vanilla mixture and bake the cake for 45 minutes in the preheated oven.

For the 2.  cake part

  1. 5 minutes before ending of the baking time beat your cold egg whites with the pinch of salt and the 3 tbsp sugar until they are very stiff.
  2. Combine the egg white with the cup of the quark mixture that you kept before, carefully.
  3. Cover the cake with this mass and bake again for 15 minutes.
  4. After that period leave your cheesecake in the oven with door open. That prevents the cake from tearing.
  5. Take the cheesecake from the oven when it is gold brown. Store it in the fridge until serving.
  6. Before serving your cake, heat up the rhubarb jam a moment in a pan so it gets a little bit liquid again. It will be much easier to spread over the cake.

Ready to enjoy! ❤ I hope you´ll like this recipe as much as I do. Let me know what you think about it and how it worked out when you tried it.








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