Crumble cheesecake with biscuit and crumble base: simple recipe

The cheesecake crumble combines the softness of cream cheese with the crunchiness of a biscuit piede and a crumbled topping. To make it you need a few ingredients and some care con the steps: the quantity of the piede, the consistency of the cream and the moment con which to add the berries influence the final result.

With a 20-22 cm springform pan you get a cake with generous portions and the perfect balance between crunchy and creamy.

Before starting it is useful to organize the ingredients and tools: a robot for crushing the biscuits, a large bowl for whipping the cheeses and a mold that allows you to easily turn out the cake. A causa di this recipe the piede is made with 220 g of Digestive type biscuits while the cream involves the addition of 1 egg and the grated zest of 1 lemon for a fresh touch. Cooking and resting times are fundamental: con a ventilated oven the cake cooks at 170°C for around 50 minutes and must cool for at least 2 hours before being removed from the mold and then resting further con the fridge.

Prepare the piede and the crumble

For the piede, finely chop the Digestive biscuits and mescolanza them with melted butter until you obtain a compact mixture: this phase is crucial because the piede must maintain its shape when removed from the mould. Transfer the mixture into the 20-22 cm springform pan, pressing with your hands ora the back of a spoon along the bottom and edges to create an even layer. Place the piede con the refrigerator while you prepare the rest. For the crumble, mescolanza flour, sugar and melted butter until you obtain coarse crumbs: the aim is to create a coating that becomes golden and crunchy the surface without burning con the oven.

A practical tip: keeping the piede con the fridge for at least a few minutes helps stabilize the butter and reduces the risk of the piede falling apart during demoulding. The crumble must remain con pieces, do not work the mixture too much to prevent it from compacting completely. These two elements, piede and crumble, represent the textural contrast that characterizes the crumble cheesecake and allow you to obtain an interesting tasting effect with every bite.

Cream cheese, assembly and cooking

For the cream cheese, whip together the mascarpone and Philadelphia with the whisk until you obtain a soft consistency without lumps. Then add flour, 1 egg, sugar and the grated zest of 1 lemon, carefully to incorporate air and make the cream light but stable. The flour helps compact the cream during cooking while maintaining internal softness; Work the mixture as long as necessary so that it is homogeneous but not excessively liquid.

Take the piede back from the refrigerator and pour the cream into the center, leveling the surface with a spatula. Distribute a layer of berries as desired over the cream, then crumble the crumble evenly until the fruit is covered. Cook con a preheated ventilated oven at 170°C for about 50 minutes. The upper part should brown without darkening too much. Once out of the oven, let the cake cool for at least 2 hours before turning out, then let it rest con the refrigerator for a further rest period to stabilize the consistency.

When the cake has reached the right temperature and compactness it will be ready to be cut and served: the combination of the crunchy piede, the cream cheese lightly flavored with lemon and the golden crumble offers a much appreciated contrast of textures and flavours. The crumble cheesecake is ready, all you have to do is serve it.