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Crunchy crumbles are sprinkled over the base and top of the cheesecake for an easy and delicious texture. The crumble cheesecake recipe combines the perfect pairing of tangy-sweet raspberries with a rich and creamy cheesecake.
Recipe Video
Ingredients
Crumble
The crumble topping requires four ingredients, and the quantities for all of them are the same, making it easy to remember. Feel free to add your preferred spices such as cinnamon for added flavor.
- Unsalted butter - Use well-chilled unsalted butter, cut into cubes.
- Granulated sugar - I used granulated sugar in this recipe. If available, using brown sugar or darker colored sugars will give a nice browning effect and add flavor.
- Almond powder
- Cake flour
Cheese cake
- Cream cheese - I used Philadelphia cream cheese.
- Granulated sugar
- Egg yolk
- Heavy cream
- Corn starch
Topping
- Raspberries - Since it was cherry season, I initially tried using cherries. However, since each cherry was heavy, they sank to the bottom quickly. I ended up adding the whole pack of cherries (about 400g) in a rush. As a result, the quantity of fruit was too much, and the moisture from the cherries prevented the cheesecake from setting properly.
When adding fruits, it is recommended to use fruits with low moisture content such as raspberries or blueberries. If those are not available, frozen raspberries can also be used as a substitute.
Instructions
Preparations
- Let the cream cheese soften at room temperature.
- Dice the butter and refrigerate until ready to use.
- Line a mold with a baking sheet.
- Preheat the oven before baking.
Crumble
Place all the ingredients in a bowl and mix them together using a scraper, cutting them finely. Mix until the powdery texture disappears and the mixture becomes moist and crumbly.
Pour approximately half of the crumble mixture into the baking pan, covering the bottom evenly using the back of a spoon or any flat surface. Keep the remaining half of the crumble mixture in the refrigerator until ready to use.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until ooey-gooey and golden brown.
Cheese cake
In a bowl, combine the cream cheese and granulated sugar and whip slowly to combine.
Add the egg yolks one at a time, mixing well each time.
Add heavy cream and mix.
Sift in the cornstarch and mix until there are no lumps remaining.
Strain the dough and pour it into the mold.
Sprinkle the crumble mixture over the cheesecake batter, then place the raspberries on top. Sprinkle another layer of crumble over the raspberries, add more raspberries, and finish with a final sprinkle of crumble.
Bake in the preheated oven at 170°C (340°F) for approximately 1 hour. If it starts to brown too quickly, reduce the oven temperature to 160°C (320°F).
Storage
The cheesecake can be stored in the refrigerator for approximately 4-5 days.
Baked cheesecakes tend to taste even better the day after baking as the flavors have a chance to settle. However, when a crumble topping is added, it can become less crispy as it absorbs moisture over time. The ideal time to enjoy the cheesecake is within 2-3 days when the cheesecake has settled and the crumble is still crispy.
Equipment
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Raspberry Crumble Cheesecake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings (15cm / 6-inch round cake pan)
Description
The crumble cheesecake recipe combines the perfect pairing of tangy-sweet raspberries with a rich and creamy cheesecake.
Ingredients
Crumble
- 60 g almond powder
- 60g granulated sugar
- 60g cake flour
- 60 g unsalted butter
Cheesecake batter
- 450g cream cheese
- 100g granulated sugar
- 2 egg yolks
- 150 ml heavy cream
- 20g cornstarch
- 1 package (125g) raspberries
Instructions
Preparations
- Let the cream cheese soften at room temperature.
- Dice the butter and refrigerate until ready to use.
- Line a mold with a baking sheet.
- Preheat the oven before baking.
Crumble
- Place all the ingredients in a bowl and mix them together using a scraper, cutting them finely. Mix until the powdery texture disappears and the mixture becomes moist and crumbly.
- Pour approximately half of the crumble mixture into the baking pan, covering the bottom evenly using the back of a spoon or any flat In a bowl, combine the cream cheese and granulated sugar and whip slowly to combine.surface. Keep the remaining half of the crumble mixture in the refrigerator until ready to use.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until ooey-gooey and golden brown.
Cheese cake
- In a bowl, combine the cream cheese and granulated sugar and whip slowly to combine.
- Add the egg yolks one at a time, mixing well each time.
- Add heavy cream and mix.
- Sift in the cornstarch and mix until there are no lumps remaining.
- Strain the dough and pour it into the mold.
- Sprinkle the crumble mixture over the cheesecake batter, then place the raspberries on top. Sprinkle another layer of crumble over the raspberries, add more raspberries, and finish with a final sprinkle of crumble.
- Bake in the preheated oven at 170°C (340°F) for approximately 1 hour. If it starts to brown too quickly, reduce the oven temperature to 160°C (320°F).
- Once removed from the oven, remove from heat and refrigerate until well chilled.
Notes
The best fruits to use are those with low juice content, such as raspberries and blueberries.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 1 hour 20 minutes
- Category: Cakes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 488
- Sugar: 23
- Sodium: 223
- Fat: 37
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 7
- Cholesterol: 140
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