Sumptuous Strawberry and Raspberry Cheesecake with Vanilla Butter Crumble: a delicious fusion of berries and cream

This Strawberry Raspberry Cheesecake is an exquisite creation that combines the richness of strawberries and raspberries with a rich vanilla flavored base and a crunchy buttery crumble topping. Baked to perfection, this cheesecake is a blend of creamy texture and fruity flavors, making each bite a delicious contrast of soft cheese filling and crunchy streusel. The vanilla enhances the natural sweetness of the berries, while the crumble adds a delicious texture that complements the sweetness of the filling.

Why you'll love it: If you like the combination of fruit and cheese in a dessert, this cheesecake will captivate your palate. The creamy base is perfectly balanced with the acidity of fresh strawberries and raspberries, providing a refreshing taste. The vanilla butter crumble not only provides an extra layer of flavor, but also a satisfying crunch that contrasts with the creamy topping. This cheesecake is both a visual and gastronomic delight, making it a perfect dessert for those who appreciate a sophisticated twist on classic flavors.

Perfect occasion: This cheesecake is ideal for celebrations such as birthdays, anniversaries or any other festive gathering. It's also perfect for seasonal parties or as a special treat during berry picking season. Serving this cheesecake at a summer brunch or spring picnic would definitely impress your guests and make the occasion memorable.

Decorating Tips: Garnish the top of the cheesecake with additional fresh strawberries and raspberries to enhance its visual appeal. A light dusting of powdered sugar just before serving adds a touch of elegance. For a more decadent decoration, drizzle a little vanilla or berry syrup on top. Adding edible flowers or mint leaves can also make it look beautiful and fresh.

Ingredients:

• Vanilla crumble:
  • 100g of flour
  • 65 g cold butter
  • 50 g of sugar
  • 1 tablespoon of vanilla sugar

• Base:
  • 90g butter
  • 90 g of sugar
  • 220 g of flour
  • 1 egg (ML size)
  • 1/2 packet of baking powder
  • 1 teaspoon of vanilla sugar
• Filling:
  • 1 kg of curd or low-fat cottage cheese
  • 200 g sour cream
  • 280 g of sugar
  • 2 sachets of vanilla pudding powder
  • 120 ml of liquid cream
  • 4 eggs (ML size)
  • 1 tablespoon of vanilla sugar
  • 1 teaspoon of vanilla paste
  • 150 g fresh strawberries cut into quarters
  • 125 g fresh raspberries

1. Preparation:
   • Preheat your oven to 160 degrees Celsius. Line a 26cm springform pan with baking paper and butter the edge.
2. Make the vanilla crumble:
   • Mix the flour, cold butter, sugar and vanilla sugar in a blender. Knead until you obtain a crumble texture, then set aside in a bowl.
3. Prepare the base:
   • In the same mixer, combine the butter, sugar, flour, one egg, baking powder and vanilla sugar. Knead into a dough and press it into the prepared springform pan, pulling it toward the edges.

4. Combine the filling:
   • Mix curd or low-fat quark, sour cream, sugar, vanilla pudding powder, liquid cream, eggs, vanilla sugar and vanilla paste until smooth. Pour this mixture onto the base.
   • Evenly distribute the quartered strawberries and raspberries over the filling.
   • Sprinkle the prepared vanilla crumble over the berries.
5. Pastry shop:
   • Bake for 70 to 75 minutes on the second rack from the bottom, covered with parchment paper.
   • Increase the oven temperature to 180 degrees Celsius, remove the baking paper and bake for a further 25 to 30 minutes, or until the liquid from the berries is absorbed.
6. Cooling and service:
   • Let the cheesecake cool completely in the turned off oven with the door open, then refrigerate overnight.
   • The next day, unmold and sprinkle with icing sugar before serving.

Enjoy this beautifully layered dessert that perfectly combines the flavors of berries, vanilla and a delicious crumble!