Homemade Crumble Cheesecake

Ingredients

The crumble cheesecake melts in your mouth. The base of classic kneaded dough is lovely, buttery, and crumbly; the curd cream tastes very slightly of lemon and is super creamy. And the crunchy crumbles are the perfect highlight on top. The base and the topping are made from the same dough. So you only have to prepare a single dough and the curd mixture for the crumble cheesecake. The result is best if you pre-bake the base briefly. However, the recipe should probably work without this extra step.

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What I generally like about cakes is when they are moist - whether made with cake batter or shortcrust pastry. This recipe is also a moist cheesecake from the baking sheet. In that way, it reminds me a bit of my rhubarb cake.

How to make the Crumble Cheesecake

First of all, preheat the oven to 350°F/175°C. Cover a baking sheet (approx. 11.5*17 in / 29 * 44 cm external dimensions) with baking paper. For the dough, knead the cold butter in pieces, flour, baking powder, sugar, egg, and salt with a food processor or hand mixer and dough hook. Now, spread three-quarters of the crumble on the baking sheet and press down. Prick several times with a fork and pre-bake for 10 minutes.

For the topping, beat the eggs with the sugar until foamy. Add the curd and cornstarch and mix well with melted butter and lemon. Spread on the pre-baked base. Cover the cake with the remaining crumbles and bake again for about 40 minutes.

Top Tip

Grandma's curd crumble cake from the baking sheet is just the thing for a big round. The pieces can also be frozen very well. Suppose you prefer to have a smaller quantity. In that case, you can divide the ingredients in half and bake the crumble cheesecake in an approx. 11.5*8.5 in / 29*22 cm square baking pan (this means the outer dimensions). To do this, simply bake the cheesecake from the baking sheet with 500g curd etc; take a total of 2 of the eggs.

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Crumble Cheesecake

Delicious combination: this cheesecake with crumbles from the baking sheet will be crispy, moist, and creamy simultaneously. Thus, the cheese crumble cake easily convinces everyone!

Prep Time20 minutes mins

Baking Time50 minutes mins

Calories: 456kcal

Equipment

• 1 Baking Sheet

Ingredients

For the base and crumble

• 300 grams (1 ⅓ cups) butter, cold and in pieces
• 500 grams (4 cups) all-purpose flour
• 3 teaspoons baking powder
• 200 grams (1 cups) sugar
• 1 egg, large
• 1 pinch salt

For the curd

• 1 kilogram (4 cups) curd, low-fat curd cheese or 20%
• 100 grams (⅖ cup) butter, liquid
• 1 small bag vanilla pudding powder, about 40g; or starch
• 180 grams (1 cup) sugar
• 3 eggs, medium
• 1 lemon, of which juice and zest

Instructions

• Preheat the oven to 350°F/175°C. Cover a baking sheet (approx. 11.5*17 in / 29 * 44 cm external dimensions) with baking paper. For the dough, knead the cold butter in pieces, flour, baking powder, sugar, egg, and salt with a food processor or hand mixer and dough hook.
• Spread three-quarters of the crumble on the baking sheet and press down. Prick several times with a fork and pre-bake for 10 minutes.
• For the topping, beat the eggs with the sugar until foamy. Add the curd and cornstarch and mix well with melted butter and lemon. Spread on the pre-baked base.
• Cover the cake with remaining crumbles and bake again for about 40 minutes.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

In the basic version, the curd crumble cake is without fruit. Which should not prevent you from adding some more fruit 😉 . I can imagine the cheesecake with crumble base exceptionally well with cherries or blueberries. For more delicious inspiration, click through our other cheesecake recipes, for example this classic one or the vegan alternative. Enjoy grandma's curd crumble cake from the baking sheet!