This Koblenz Cherry Cream Cheese Cake is a German-style cherry cheesecake made with a soft cake base, a creamy Quark filling, black cherry fruit spread, and fresh cherries. It is rich enough to feel special but light and fruity enough for summer garden parties, afternoon coffee, or Kaffee und Kuchen.
The base bakes like a tender cake crust, while the center stays creamy and slightly tangy from the Quark. Spoonfuls of cherry fruit spread melt into the filling, and the cherries bake on top for a glossy, fruit-filled finish. Morello cherries can also be used for a tarter, more traditional German cherry flavor.
Serve this German cherry cheesecake completely cooled, with whipped cream if desired, for an easy dessert that brings together cake, cheesecake, and fruit topping in one beautiful springform cake.
What Is Koblenz Cherry Cream Cheese Cake?
Koblenz Cherry Cream Cheese Cake is a German-style cherry cheesecake made with a tender cake base, a creamy Quark or cream cheese filling, black cherry fruit spread, and fresh cherries or Morello cherries. It brings together the best parts of a soft German cake and a light cheesecake in one beautiful springform dessert.
Unlike a classic American cheesecake, this cake has a softer, more cake-like base that holds the creamy filling in the center. The cherry fruit spread adds concentrated fruit flavor, while the cherries on top bake into the filling and give the cake a glossy, colorful finish.
This is the kind of dessert that feels right at home on a Kaffee und Kuchen table. It is rich enough for a special occasion, but still fresh and fruity enough for summer gatherings, garden parties, or an afternoon coffee break.
German Cherry Cheesecake with Quark
Quark is a fresh dairy cheese often used in German baking. It gives cheesecakes and cream cakes a smooth, lightly tangy texture that feels rich without being overly heavy. In this cherry cream cheese cake, Quark helps create a filling that is creamy, soft, and gently balanced by the sweetness of the cherries.
If Quark is not available, cream cheese can be used as a substitute. Mixing cream cheese with a little whipping cream helps loosen the texture and makes it closer to Quark. The result will still be creamy and delicious, with a slightly richer flavor.
The combination of Quark or cream cheese with cherries is a classic German dessert pairing. The tangy filling keeps the cake from tasting too sweet, while the cherry fruit spread and fresh cherries bring brightness, color, and a beautiful fruit-forward finish.
Why You’ll Love This Recipe
This Koblenz Cherry Cream Cheese Cake combines three dessert favorites in one: cake, cheesecake, and cherry topping. The base is soft and tender, the filling is creamy and slightly tangy, and the top is full of sweet-tart cherry flavor.
It is also a lovely dessert for entertaining because it looks impressive but uses simple ingredients. The fruit spread adds a polished, jammy layer without requiring a complicated glaze, while the cherries arranged on top give the cake a bakery-style appearance.
This recipe is especially good for Kaffee und Kuchen, summer parties, holiday dessert tables, or anytime you want a German cherry cake that feels both traditional and fresh. Serve it completely cooled with whipped cream for an easy but elegant finish.
Koblenz Cherry Cream Cheese Cake
Ingredients
Cake Layer
- ½ cup butter room temperature
- â…” cup sugar
- 2 eggs room temperature
- 1 cup all purpose flour sifted
- 1 tsp baking powder
- 1 pinch salt
Cheesecake Layer
- 1 cup Quark room temperature (or ¾ cup cream cheese with ¼ cup whipping cream)
- ½ cup sugar
- 1 egg
Cake Topping
- ½ cup Maintal Black Cherry Fruit Spread
- 1 lb fresh sweet cherries pitted or use Morello cherries
Instructions
- Bring eggs, butter and Quark to room temperature (2-3 hours).
- Preheat oven to 350° F.
- Grease 9-10 inch springform pan.
- Prepare cake layer by creaming together butter and â…” cup sugar until well combined. Add 2 eggs, beating well. Add flour, baking powder, and salt, beating well to combine. Pour into springform pan, pushing batter up the sides of the pan slightly to create a crust.
- Prepare cheesecake layer by creaming together Quark and ½ cup sugar until well combined. Add egg, beating thoroughly (about 3 minutes). Pour cheesecake layer into the pan, keeping the cheesecake layer contained by the cake crust.
- Drop the Maintal Fruit Spread over the cheesecake layer by small spoonfuls. The fruit spread will not completely cover the cheesecake layer, so try to space it out evenly.
- Arrange the fresh cherries on top in three concentric circles, starting at the outside edge and working towards the center. The very center will be clear of cherries to make the cake easier to cut.
- Bake for 50-60 minutes, until the edge of the cake is firm and starting to brown. The center of the cake will be a little loose but will continue cooking as it cools. Cool cake completely in the springform. When cool, run a thin silicone or rubber spatula around the side to loosen the cake from the pan, then pop the springform. Serve with whipped cream, if desired.
Notes
Sweet Cherries vs. Morello Cherries
Fresh sweet cherries give this cake a juicy, summery flavor and a naturally sweet finish. They are a great choice when cherries are in season and you want a bright, fresh dessert for warm-weather gatherings. Morello cherries have a tarter flavor and bring a more traditional German bakery taste to the cake. Their acidity balances the creamy filling and the sweetness of the fruit spread beautifully. If using jarred Morello cherries, drain them very well before adding them to the cake. Both options work well. Sweet cherries create a softer, fruitier flavor, while Morello cherries make the cake more tangy and classic. You can also use a mix of both for a balanced cherry topping.How to Keep Cherries from Sinking
Cherries can sink into the filling if they are very juicy or wet. To help prevent this, pat the cherries dry before placing them on top of the cake. If using jarred Morello cherries, drain them thoroughly and blot them gently with a paper towel. For extra help, toss the cherries lightly with a teaspoon or two of flour before arranging them over the filling. This gives the fruit a little grip and helps it stay closer to the surface as the cake bakes. It also helps to place the cherries gently on top rather than pressing them into the filling. The cake will still bake beautifully if some cherries sink slightly, but these steps help create a more even, attractive top.What to Serve with Koblenz Cherry Cream Cheese Cake
Koblenz Cherry Cream Cheese Cake is best served completely cooled. For a firmer cheesecake texture, chill it before slicing. A spoonful of whipped cream makes a simple and classic topping. This cake pairs beautifully with hot coffee, black tea, German iced coffee, or a glass of sparkling wine for a celebration. For an extra dessert-style plate, serve it with fresh cherries, chocolate shavings, vanilla ice cream, or a small spoonful of cherry compote. For Kaffee und Kuchen, keep the serving simple: a slice of cake, a cup of coffee, and perhaps a little whipped cream on the side. The cake already has enough fruit and creaminess to stand on its own.Frequently Asked Questions
What is Koblenz Cherry Cream Cheese Cake?
Koblenz Cherry Cream Cheese Cake is a German-style cherry cheesecake made with a soft cake base, creamy Quark or cream cheese filling, black cherry fruit spread, and fresh cherries or Morello cherries.Can I use cream cheese instead of Quark?
Yes. If Quark is not available, use cream cheese mixed with a little whipping cream. This creates a smoother, softer texture that works well in the filling.Can I use Morello cherries?
Yes. Morello cherries are a great choice for this cake because their tart flavor balances the creamy filling and sweet cherry fruit spread. Drain jarred Morello cherries well before using.Why did my cherries sink?
Cherries may sink if they are too wet or if the filling is very soft. Pat the cherries dry and toss them lightly with a little flour before placing them on top of the cake.How do I know when the cake is done?
The edges should be firm and lightly golden. The center may still look slightly soft, but it will continue to set as the cake cools.Should this cake be served warm or chilled?
This cake should be served completely cooled. For cleaner slices and a firmer texture, chill it before serving.
