Creamy Berry Crumble Cake, where both the base and crumble are made from the same dough. It’s super easy to make.
- 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
- A good handful of fresh berries (if using frozen berries, thaw and drain them well beforehand)
- Preheat the oven to 320°F (356°F conventional).
- 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.
- Next, whisk all the ingredients for the filling together until there are no lumps. Pour the filling onto the base in the springform pan.
- Spread the berries over the filling, then crumble the remaining dough over it to create a crumbly surface.
- 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.
- Let the cake cool completely before removing it from the pan.
- 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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