Indulge in the exquisite combination of a classic crumble and a rich cheesecake with this delightful berry crumble cheesecake. The base, with its buttery crumble, perfectly complements the creamy and tangy cheesecake filling made with mascarpone, coconut yogurt, and Greek yogurt. Topped with a mix of berries and slivered almonds, this dessert offers a burst of flavors and textures in every bite. It’s a unique and decadent treat that’s as beautiful as it is delicious.
Why You'll Love This: This berry crumble cheesecake brings together the satisfying crunch of a crumble crust and the smooth, creamy filling of a classic cheesecake. The mascarpone and yogurts create a rich yet light filling, while the lemon zest and juice add a refreshing zing. The frozen berries provide a sweet-tart contrast, making each slice a delightful medley of flavors. The recipe is straightforward, ensuring you can create a stunning dessert with minimal effort.
Perfect Occasion: This cheesecake is perfect for any special occasion, from birthday celebrations to holiday gatherings. It’s also a great choice for a weekend treat or a special dessert to share with family and friends. Its impressive appearance and delicious taste make it a fantastic centerpiece for any dessert table, ensuring it will be the star of your event.
Decoration Tips: For an elegant touch, dust the top of the cheesecake with powdered sugar just before serving. You can also add a few fresh berries and a mint sprig for a pop of color and freshness. To elevate the presentation further, drizzle a light glaze made from berry juice and powdered sugar over the top, allowing it to drip down the sides beautifully.
Ingredients:
- For the filling:
- 500g mascarpone
- 250g coconut yogurt
- 150g Greek yogurt
- 2 eggs
- 1 packet of vanilla sugar
- Grated zest of 1 lemon
- Juice of 1/2 lemon
- 100g sugar
- 1 small cup of Limoncello (optional)
- 200g frozen mixed berries (e.g., raspberries and blueberries)
- Slivered almonds for topping
- For the pastry:
- 150g sugar
- 300g all-purpose flour
- 1 egg
- 100g butter, softened
- 1/2 packet of baking powder
- Grated zest of 1/2 lemon
Instructions:
- Prepare the pastry: In a large bowl, mix the softened butter with sugar and lemon zest until creamy. Add the egg, then gradually mix in the flour and baking powder until a dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Prepare the filling: In a separate bowl, combine mascarpone, sugar, coconut yogurt, Greek yogurt, eggs, lemon zest, lemon juice, and Limoncello (if using). Beat with an electric mixer until smooth and creamy.
- Assemble the base: Preheat the oven to 180°C. Take 2/3 of the pastry dough and crumble it into a 24 cm springform pan lined with parchment paper. Press down to compact and prick with a fork. Pre-bake for 15 minutes, then let cool.
- Add the filling: Once the base has cooled, pour in the mascarpone and yogurt filling. Evenly distribute the frozen berries over the top.
- Add the crumble and bake: Crumble the remaining pastry dough over the filling, then sprinkle with slivered almonds. Bake in the preheated oven for about 40 minutes or until the top is golden and the filling is set. Adjust baking time based on your oven.
- Chill and serve: Let the cheesecake cool completely, then refrigerate for at least 3-4 hours, or overnight for best results. Before serving, dust with powdered sugar.
Enjoy this exquisite Berry Crumble Cheesecake, a perfect blend of textures and flavors that will delight everyone at your table!