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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12


for the bottom:

  • 150 g whole grain cookies
  • 50 g rusk
  • 85  g butter
  • salt

for the filling:

  • 125 g White sugar
  • 1 tsp vanilla sugar
  • 3 eggs
  • 500 g cream cheese
  • 350 g curd cheese
  • optional: 100 g raspberries


  1. Preheat oven to 170°C. Crumble cookies and rusk and mix with the butter and salt. Press crumb mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
  2. In another bowl whisk together eggs, vanilla sugar and white sugar. Add curd cheese and cream cheese
  3. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  4. Pour mixture into prepared springform pan and bake for another 40 minutes.
  5. After baking, turn off the oven and let it cool in the oven. This prevents forming cracks on the top of the cheesecake.
  6. Serve plain or with raspberry mousse.