Crumble Cheesecake
Crumble Cheesecake
Ingredients
For the Crumble
- 150 grams flour
- 70 grams sugar
- 100 grams cold butter, cubed
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the Cheesecake Filling
- 500 grams cream cheese, softened
- 150 grams sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
For the Cherry Topping
- 1 cup pitted cherries, fresh or frozen
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon almond extract, optional
Instructions
- 1
In a large bowl, combine the 150 grams of flour, 70 grams of sugar, 100 grams of cubed cold butter, 1/2 teaspoon of vanilla extract, and a pinch of salt.
⏱️ 5 min
- 2
Using your fingertips, rub the butter into the dry ingredients until a crumbly mixture forms.
⏱️ 5 min
- 3
Set aside approximately 1/2 cup of the crumble mixture for later use as a topping.
⏱️ 1 min
- 4
Press the remaining crumble mixture evenly into the bottom of a 23cm springform pan.
⏱️ 3 min
- 5
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 6
Bake the crumble crust in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 180
- 7
Remove the pan from the oven and allow the crust to cool slightly.
⏱️ 5 min
- 8
In a separate large bowl, using an electric mixer, beat the 500 grams of softened cream cheese until it is smooth and creamy.
⏱️ 3 min
- 9
Add 150 grams of sugar to the cream cheese and continue to beat until well combined.
⏱️ 2 min
- 10
Beat in the 2 large eggs, adding them one at a time. Ensure each egg is fully incorporated into the mixture before adding the next.
⏱️ 3 min
- 11
Gently stir in 1 teaspoon of vanilla extract, 1/4 cup of heavy cream, and 1 tablespoon of lemon juice until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 12
Pour the prepared cheesecake filling over the cooled crumble crust in the springform pan.
⏱️ 1 min
- 13
Evenly sprinkle the reserved 1/2 cup of crumble mixture over the top of the cheesecake filling.
⏱️ 1 min
- 14
Place the cheesecake in the preheated oven (180°C / 350°F) and bake for 45-55 minutes, or until the edges appear set and the center still has a slight jiggle.
⏱️ 55 min•🌡️ 180
- 15
Once baking is complete, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent the cheesecake from cracking.
⏱️ 60 min
- 16
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 17
Once completely cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min
- 18
In a saucepan, combine 1 cup of pitted cherries, 1/4 cup of sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water.
⏱️ 2 min
- 19
Cook the mixture over medium heat, stirring continuously, until it thickens and comes to a boil.
⏱️ 8 min
- 20
Remove the saucepan from the heat.
⏱️ 1 min
- 21
Stir in 1/2 teaspoon of almond extract (optional).
⏱️ 1 min
- 22
Allow the cherry topping to cool completely before using.
⏱️ 30 min
- 23
Once the cheesecake is thoroughly chilled, spread the cooled cherry topping evenly over the top surface of the cheesecake.
⏱️ 2 min
- 24
Slice and serve your homemade crumble cheesecake.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crumble Cheesecake
For the Crumble
- 150 grams flour
- 70 grams sugar
- 100 grams cold butter, cubed
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For the Cheesecake Filling
- 500 grams cream cheese, softened
- 150 grams sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
For the Cherry Topping
- 1 cup pitted cherries, fresh or frozen
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon almond extract, optional
Instructions
- 1
In a large bowl, combine the 150 grams of flour, 70 grams of sugar, 100 grams of cubed cold butter, 1/2 teaspoon of vanilla extract, and a pinch of salt.
⏱️ 5 min - 2
Using your fingertips, rub the butter into the dry ingredients until a crumbly mixture forms.
⏱️ 5 min - 3
Set aside approximately 1/2 cup of the crumble mixture for later use as a topping.
⏱️ 1 min - 4
Press the remaining crumble mixture evenly into the bottom of a 23cm springform pan.
⏱️ 3 min - 5
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 6
Bake the crumble crust in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 180 - 7
Remove the pan from the oven and allow the crust to cool slightly.
⏱️ 5 min - 8
In a separate large bowl, using an electric mixer, beat the 500 grams of softened cream cheese until it is smooth and creamy.
⏱️ 3 min - 9
Add 150 grams of sugar to the cream cheese and continue to beat until well combined.
⏱️ 2 min - 10
Beat in the 2 large eggs, adding them one at a time. Ensure each egg is fully incorporated into the mixture before adding the next.
⏱️ 3 min - 11
Gently stir in 1 teaspoon of vanilla extract, 1/4 cup of heavy cream, and 1 tablespoon of lemon juice until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 12
Pour the prepared cheesecake filling over the cooled crumble crust in the springform pan.
⏱️ 1 min - 13
Evenly sprinkle the reserved 1/2 cup of crumble mixture over the top of the cheesecake filling.
⏱️ 1 min - 14
Place the cheesecake in the preheated oven (180°C / 350°F) and bake for 45-55 minutes, or until the edges appear set and the center still has a slight jiggle.
⏱️ 55 min•🌡️ 180 - 15
Once baking is complete, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent the cheesecake from cracking.
⏱️ 60 min - 16
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 17
Once completely cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set fully.
⏱️ 240 min - 18
In a saucepan, combine 1 cup of pitted cherries, 1/4 cup of sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water.
⏱️ 2 min - 19
Cook the mixture over medium heat, stirring continuously, until it thickens and comes to a boil.
⏱️ 8 min - 20
Remove the saucepan from the heat.
⏱️ 1 min - 21
Stir in 1/2 teaspoon of almond extract (optional).
⏱️ 1 min - 22
Allow the cherry topping to cool completely before using.
⏱️ 30 min - 23
Once the cheesecake is thoroughly chilled, spread the cooled cherry topping evenly over the top surface of the cheesecake.
⏱️ 2 min - 24
Slice and serve your homemade crumble cheesecake.
⏱️ 1 min