Embrace the delightful combination of smooth, creamy filling and a crunchy topping with this Raspberry Crumble Cheesecake. Perfectly balanced, it features a buttery crust, a rich quark-based filling dotted with fresh or frozen raspberries, and a golden crumble topping. This cheesecake is not just a dessert; it’s a celebration of contrasts, making each bite a complex and enjoyable experience.
Why You’ll Love This Raspberry Crumble Cheesecake
- Perfect Texture Combination: The buttery base, creamy center, and crunchy crumble offer a satisfying variety of textures.
- Rich Raspberry Flavor: The raspberries provide a tart contrast to the sweetness of the cheesecake, making it refreshingly delicious.
- Visually Appealing: With its colorful fruit topping and rustic crumble, this cheesecake is as beautiful as it is tasty, perfect for impressing guests.
Perfect Occasion
This Raspberry Crumble Cheesecake is ideal for family gatherings, festive celebrations, or as a refined dessert for afternoon tea. It’s also great for potlucks or as a special treat to brighten any ordinary day.
Decoration Tips
- Dust with Powdered Sugar: Just before serving, dust with powdered sugar for a touch of elegance.
- Garnish with Fresh Berries: Top with additional fresh raspberries or mixed berries for extra color and freshness.
- Serve with Style: Present this cheesecake on a decorative cake stand with a modern or vintage look to enhance its visual appeal.
Ingredients
For the Crust:
- 75g cold butter
- 75g sugar
- 1 egg
- 170g flour
- 1/2 tsp baking powder
For the Filling:
- 500g quark (or substitute with a similar creamy cheese)
- 100g sugar
- 30g cornstarch
- 2 egg yolks
- 2 egg whites
- 200ml heavy cream
- 200g raspberries, fresh or frozen
For the Crumble:
- 100g cold butter
- 25g sugar
- 150g flour
Directions
Prepare the Crust:
- Combine all crust ingredients and knead until smooth. Press the dough into a 26cm springform pan, prick with a fork, and refrigerate to set.
Make the Filling:
- Mix quark, sugar, cornstarch, and egg yolks until smooth.
- In separate bowls, beat the egg whites and heavy cream until stiff peaks form, then fold both into the quark mixture gently.
- Pour the filling into the prepared crust and evenly distribute raspberries over the top.
Add the Crumble:
- For the crumble, knead butter, sugar, and flour until the mixture resembles coarse crumbs.
- Evenly spread the crumble over the top of the filling.
Bake the Cheesecake:
- Preheat the oven to 160°C (320°F) with top and bottom heat.
- Bake the cheesecake for approximately 50 minutes or until the top is golden brown.
- Allow the cheesecake to cool completely, then dust with powdered sugar before serving.
Enjoy this sumptuous Raspberry Crumble Cheesecake, where each layer offers its own unique flavor and texture, coming together for a truly delightful dessert experience.
