Creamy Berry Crumble Cake

Creamy Berry Crumble Cake, where both the base and crumble are made from the same dough. It’s super easy to make.

Creamy Berry Crumble Cake

Creamy Berry Crumble Cake


  • For the Dough (Base and Crumble):
  • • 3 1/4 cups flour
  • • 1 cup plus 2 tablespoons soft butter
  • • 1 1/2 cups sugar
  • • 1 pinch of salt
  • For the Filling:
  • • 2 1/4 cups low-fat quark
  • • 7 ounces cream cheese
  • • 9 ounces ricotta
  • • 7 ounces crème fraîche
  • • 3/4 cup sugar
  • • 1 packet vanilla sugar
  • • Some vanilla paste
  • • 1 packet Cheesecake Mix (from RUF)
  • • 2 eggs
  • Plus:
  • A good handful of fresh berries (if using frozen berries, thaw and drain them well beforehand)


  1. Preheat the oven to 320°F (356°F conventional).
  2. Mix and knead the ingredients for the base and crumble. The resulting mixture will be very crumbly. Fill around 2/3 of it into a round springform pan (approximately 10 inches in diameter). Press down the crumbs firmly and flatten them somewhat evenly; there's no need to pull up an edge.
  3. Next, whisk all the ingredients for the filling together until there are no lumps. Pour the filling onto the base in the springform pan.
  4. Spread the berries over the filling, then crumble the remaining dough over it to create a crumbly surface.
  5. Bake the Berry Crumble Cheesecake for about 1 hour to 1 hour 15 minutes. The center of the cake should no longer wobble and be firm. If needed, cover the surface with aluminum foil after 30-40 minutes to prevent it from getting too dark.
  6. Let the cake cool completely before removing it from the pan.
  7. Before serving, dust with powdered sugar.

It tastes best when chilled! You can bake it a day ahead, and it will be great.

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