Strawberry Crumb Cheesecake
August 16th, 2009 by Margot
INGREDIENTS
for the strawberry cheese layer
900g cream cheese (full fat)
6 medium eggs + 2 egg whites (yolks will be used for crumb layer)
1½ cup icing sugar
5 tbs potato flour (or other starch)
1 tbs vanilla extract or even better vanilla sugar
800g strawberries (hulled and sliced) + few more for garnish - optional
for the crumb layer
2 cups plain flour
2 tsp baking powder
2 egg yolks (egg whites will be used for cheese layer)
1 cup golden caster sugar
150g unsalted butter – a little bit more than half a bar (chopped and softened)
some more butter to butter the tin
EQUIPMENT
two 9” (22,8 cm) round non stick cake tins or 1 large square/rectangular brownie tin
whisk
METHOD
Place all ingredients for crumb layer in a bowl and mix with your hands until well combined and have crumb texture.
Spread ⅔ of the dough crumbs on the bottom of buttered tin/tins, even and press them slightly down.
In another bowl combine all ingredients for cheese layer, except egg whites – beat them and add at the end.
Carefully pour cheese mixture over dough crumbs in the tin, arrange strawberries on the cheese, top with the rest of the crumbs and bake in the oven preheated to 180°C (356°F) for about 1 hour 10 minutes. When you are half way with baking you can reduce temperature to 150°C (302°F).
Use wooden skewer to check if cheese did set properly before removing from the oven. Once cheesecake is baked, leave it to cool down completely, cover in the tin with cling film and place in the fridge for couple hours or even overnight. Optionally garnish with some fresh strawberries.
Serve cold.
Make 16-24 servings.
- You may also want to check out similar “Sernik Czekoladowy z Kruszonką – Polish Chocolate Crumb Cheesecake” I made recently.
- Or “Blueberry & Chocolate Crumb Cheesecake” which is also delicious.
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August 16th, 2009 at 17:14
MArgot this look absolutely yummy and amazing! love it!! gloria
August 16th, 2009 at 21:56
Wow, I’ve never seen a cheesecake with a crumb topping. It looks interesting and delicious.
Question: Why is the crumb layer called “chocolate crumb layer” if it doesn’t contain chocolate?
August 16th, 2009 at 22:20
Memoria, thank you for noticing it
I used the same crumb layer from chocolate cheesecake and when I was copying ingredients I had to forget to remove “chocolate” from the title… It is corrected now.
August 17th, 2009 at 07:28
hey, first time on ure blog, loved it. specially the name. and the cheesecake, wants me to just dig in right thru. yummy.
August 17th, 2009 at 09:28
This looks delicious! So miss Rhubarb. Maybe I could shift it to figs as they are so in season here right now. Thanks for sharing the recipe.
August 17th, 2009 at 11:52
This looks really good i bet it’s delicious
i love cheesecakes! I made one a few weeks ago, it was nice but didn’t look as good as it tasted ;p
August 17th, 2009 at 12:51
This definitely caught my eye Margot!!
August 19th, 2009 at 13:44
margot!! vat a delightful piece of cheese cake! i shud try it! looove cheese cake
August 22nd, 2009 at 16:35
Love the idea especially since my friends complained that there was not enough crumb in a cheesecake I baked this weekend. For some, the best part is the crumb crust. Can’t wait to try this idea and double up the crumb for them:-)
August 24th, 2009 at 19:07
[...] Vanilla by Margot Gocha is new on my radar but I like the look of what I see – such as this strawberry crumb cheesecake. Yum! The blog covers European and Caribbean cuisine, since Margot is Polish and her husband is [...]
August 25th, 2009 at 01:52
Margot this looks wonderful, so delicious.