This Sheet Pan Cheesecake combines the creamy, tangy flavor of a classic cheesecake with the sweet, juicy cherries and a crunchy vanilla butter crumble topping. Baked on a large tray, this dessert is perfect for serving a crowd, offering a rich filling and delicious contrast with its buttery, crisp topping. The addition of lemon zest and juice enhances the filling, providing a fresh burst that complements the cherries beautifully.
Why You’ll Love This: Cheesecake lovers will revel in the thick, creamy texture of this dessert, which uses a generous amount of curd or quark to achieve its luxurious consistency. The vanilla-flavored crumble adds a delightful sweetness and texture that contrasts with the smoothness of the cheesecake filling. Cherries provide a tart counterpoint to the sweetness, making each bite a perfectly balanced flavor experience. This recipe is a foolproof crowd-pleaser that’s as fun to make as it is to eat.
Perfect Occasion: Ideal for family reunions, large gatherings, or any celebration where dessert is a focal point. This cheesecake is also perfect for holidays and festive occasions, or simply when you need a dessert that can feed and satisfy a large group. It’s also great for potlucks and picnics since it’s easy to transport and serve.
Decoration Tips: Once cooled, dust the top with powdered sugar for a touch of elegance. Garnish with additional fresh cherries or a drizzle of cherry syrup for a more decadent presentation. If you’re serving this at a formal event, consider adding whipped cream dollops around the edges or on each piece for a sophisticated touch.
Ingredients:
- For the Crumbs:
- 250 g wheat flour
- 150 g cold butter
- 120 g sugar
- 1 tsp vanilla sugar
- For the Base:
- 130 g butter
- 60 g sugar
- 1 egg (size M)
- 1 flat teaspoon baking powder
- 1 teaspoon vanilla sugar
- 230 g flour
- For the Cheesecake Filling:
- 1 kg curd or low-fat quark
- 300 ml liquid cream
- 220 g sugar
- 4 teaspoons vanilla sugar (divided)
- Juice and zest of 1 lemon
- 5 eggs (size M)
- 2 packets vanilla pudding powder
- 1 large jar of cherries, drained
- Preparation:
- Preheat the oven to 160 degrees Celsius with circulating air. Line a large rectangular baking tin (38 x 25 cm) with baking paper.
- Prepare the Crumbs:
- Knead together flour, cold butter, sugar, and vanilla sugar until crumbly. Set aside.
- Make the Base:
- Combine butter, sugar, one egg, baking powder, vanilla sugar, and flour. Knead into a smooth dough.
- Press the dough evenly into the bottom of the prepared tin, ensuring it reaches the edges.
- Create the Filling:
- In a large mixing bowl, combine curd or quark, liquid cream, sugar, vanilla sugar, lemon juice and zest, eggs, and vanilla pudding powder. Mix until smooth.
- Pour this mixture over the prepared base. Evenly distribute the drained cherries on top.
- Add Crumbles and Bake:
- Sprinkle the prepared crumbs over the cherries.
- Bake in the preheated oven on the second rack from the bottom for 60-70 minutes. Cover with a sheet of baking paper towards the end if the crumbles begin to darken too much.
- Cooling and Serving:
- Allow the cheesecake to cool completely in the tin before cutting into pieces for serving.
Enjoy this luscious sheet pan cheesecake, where every slice offers a delightful combination of creamy, crunchy, and fruity textures!
