This Strawberry-Raspberry Cheesecake is an exquisite creation that combines the lushness of strawberries and raspberries with a rich vanilla-flavored base and a crunchy butter crumble topping. Baked to perfection, this cheesecake is a blend of creamy texture and fruity flavors, making each bite a delicious contrast of soft cheese filling and crisp streusel. The vanilla enhances the natural sweetness of the berries, while the crumble adds a delightful texture that complements the smoothness of the filling.
Why You'll Love This: If you enjoy the combination of fruit and cheese in a dessert, this cheesecake will captivate your palate. The creamy base is perfectly balanced with the tartness of fresh strawberries and raspberries, providing a refreshing taste. The vanilla butter crumble not only contributes an extra layer of flavor but also a satisfying crunch that contrasts the creamy filling. This cheesecake is both a visual and gastronomic delight, making it a perfect dessert for those who appreciate a sophisticated twist on classic flavors.
Perfect Occasion: This cheesecake is ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It's also perfect for seasonal parties or as a special treat during the berry picking seasons. Serving this cheesecake at a summer brunch or a spring picnic would definitely impress your guests and make the occasion memorable.
Decoration Tips: Garnish the top of the cheesecake with additional fresh strawberries and raspberries to enhance its visual appeal. A light dusting of powdered sugar just before serving adds a touch of elegance. For a more decadent decoration, drizzle some vanilla or berry-flavored syrup over the top. Adding edible flowers or mint leaves can also provide a beautiful and fresh look.
Ingredients:
- Vanilla Crumble:
- 100 g flour
- 65 g cold butter
- 50 g sugar
- 1 tbsp vanilla sugar
- Base:
- 90 g butter
- 90 g sugar
- 220 g flour
- 1 egg (size M-L)
- 1/2 pack baking powder
- 1 tsp vanilla sugar
- Filling:
- 1 kg curd or low-fat quark
- 200 g sour cream
- 280 g sugar
- 2 packets vanilla pudding powder
- 120 ml liquid cream
- 4 eggs (size M-L)
- 1 tbsp vanilla sugar
- 1 tsp vanilla paste
- 150 g fresh strawberries, quartered
- 125 g fresh raspberries
- Preparation:
- Preheat your oven to 160 degrees Celsius. Line a 26 cm springform pan with baking paper and butter the edge.
- Make the Vanilla Crumble:
- Combine flour, cold butter, sugar, and vanilla sugar in a mixing device. Knead until it forms a crumble texture, then set aside in a bowl.
- Prepare the Base:
- In the same mixing device, combine butter, sugar, flour, an egg, baking powder, and vanilla sugar. Knead into a dough and press it into the prepared springform pan, pulling it up to the edges.
- Combine the Filling:
- Mix curd or low-fat quark, sour cream, sugar, vanilla pudding powder, liquid cream, eggs, vanilla sugar, and vanilla paste together until smooth. Pour this mixture over the base.
- Scatter the quartered strawberries and raspberries evenly over the filling.
- Sprinkle the prepared vanilla crumble on top of the berries.
- Baking:
- Bake for 70-75 minutes on the second rack from the bottom, covered with baking paper.
- Increase the oven temperature to 180 degrees Celsius, remove the baking paper, and bake for another 25-30 minutes, or until the berry liquid is absorbed.
- Cooling and Serving:
- Let the cheesecake cool completely in the switched-off oven with the door open, then refrigerate overnight.
- The next day, remove from the tin and dust with icing sugar before serving.
Enjoy this beautifully layered dessert that perfectly combines the flavors of berries, vanilla, and a delightful crumble!