ADVERTISEMENT

Delicious sheet cheesecake with cherries and vanilla butter crumble

Delicious sheet cheesecake with cherries and vanilla butter crumble

This sheet pan cheesecake combines the creamy, tangy flavor of a classic cheesecake with sweet, juicy cherries and a crunchy vanilla butter crumble topping. Baked on a large platter, this dessert is perfect for serving a crowd, offering a rich filling and a delicious contrast to its buttery, crunchy topping. The addition of lemon zest and juice enhances the garnish, providing a touch of freshness that perfectly complements the cherries.

ADVERTISEMENT

Why you'll love it: Cheesecake lovers will delight in the thick, creamy texture of this dessert, which uses a generous amount of curd or cottage cheese to achieve its luxurious consistency. The vanilla crumble adds a delicious sweetness and texture that contrasts with the sweetness of the cheesecake filling. The cherries provide a tart counterpoint to the sweetness, making each bite a perfectly balanced taste experience. This recipe is a crowd-pleaser and is as fun to make as it is to eat.

Perfect occasion: Ideal for family reunions, large gatherings or any celebration where dessert is a focal point. This cheesecake is also perfect for holidays and festive occasions, or simply when you need a dessert that can feed and satisfy a large group. It's also great for potlucks and picnics because it's easy to transport and serve.

See also  Homemade “Bon o Bon” chocolate treats with just 3 ingredients

Decorating Tips: Once cooled, sprinkle the top with powdered sugar for a touch of elegance. Garnish with additional fresh cherries or a drizzle of cherry syrup for a more decadent presentation. If you're serving this at a formal event, consider adding dollops of whipped cream around the edges or on each piece for a sophisticated touch.

Ingredients:

  • For the crumbs:
    • 250 g of wheat flour
    • 150 g cold butter
    • 120 g of sugar
    • 1 teaspoon of vanilla sugar
  • For the base:
    • 130g butter
    • 60 g of sugar
    • 1 egg (size M)
    • 1 flat teaspoon of baking powder
    • 1 teaspoon of vanilla sugar
    • 230 g of flour
  • For the cheesecake filling:
    • 1 kg of curd or low-fat cottage cheese
    • 300 ml of liquid cream
    • 220 g of sugar
    • 4 teaspoons vanilla sugar (divided)
    • Juice and zest of 1 lemon
    • 5 eggs (size M)
    • 2 sachets of vanilla pudding powder
    • 1 large jar of drained cherries
  1. Preparation:
    • Preheat the oven to 160 degrees Celsius with air circulation. Line a large rectangular mold (38 x 25 cm) with baking paper.
  2. Prepare the crumbs:
    • Knead together the flour, cold butter, sugar and vanilla sugar until you have a crumbly consistency. Put aside.
  3. Make the base:
    • Mix the butter, sugar, one egg, baking powder, vanilla sugar and flour. Knead to obtain a smooth dough.
    • Press the dough evenly into the bottom of the prepared pan, making sure it reaches the edges.
  4. Create the fill:
    • In a large mixing bowl, combine the curd or quark, liquid cream, sugar, vanilla sugar, lemon juice and zest, eggs and vanilla pudding powder. Blend until smooth.
    • Pour this mixture onto the prepared base. Evenly distribute the drained cherries on top.
  5. Add the crumbles and bake:
    • Sprinkle the prepared crumbs over the cherries.
    • Bake in preheated oven on the second rack from the bottom for 60 to 70 minutes. Cover with a sheet of baking paper towards the end if the crumbles start to darken too much.
  6. Cooling and service:
    • Let the cheesecake cool completely in the pan before cutting it into pieces to serve.

Enjoy this succulent sheet pan cheesecake, where each slice offers a delicious combination of creamy, crunchy and fruity textures!

Leave a Comment

ADVERTISEMENT