If you love cherries, you’re in for a treat! This Cherry Crumble Cake is an easy and very tasty recipe with lots of texture and flavor. The crumble on top makes it crunchy, while the cherry filling is moist. The fluffy cheesecake layer is rich and delicious. It’s everything you want in a dessert in a single bite.
For the base, you will need typical pantry ingredients like butter, sugar, eggs, and flavor. The cheesecake layer is made with cottage cheese, which makes it creamy, but light and not too heavy. The crumbly topping goes very well with the cherries, and this combination might just become your new favorite! And as if that’s not enough, this cake looks good too. So if you’re looking for something new to impress your guests, why not bake this Cherry Crumble Cake? You won’t be disappointed.
This dessert consists of 4 components: the base, the cherry filling, the cheesecake layer, and the crumble topping. For the base, butter, sugar, and egg yolk, flour, and baking powder is mixed together to for a dough. Press this dough into a cake pan and set it aside. For the cheesecake layer, the cottage cheese is whisked with eggs, sugar, and corn starch.
To make the crumble, the coconut flakes, sugar, butter, and flour are mixed together until the mixture resembles bread crumbs. Now assemble the Cherry Crumble Cake, by adding the cherries to the base, then topping with the cheesecake filling. Top with the crumble and bake until golden and cooked through.
Make this Cherry Crumble Cake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars.
To make it vegan, use an egg substitute, use coconut cream instead of cottage cheese.
Use cheesecake mix if you want an easy shortcut.
You can use hazelnuts or walnuts in the crumb topping for extra crunch.
Add a teaspoon of espresso powder to the cheesecake filling, for a cherry coffee combination.
For more tang, use yogurt instead of cottage cheese.
Serve the Cherry Crumble Cake with a dollop of fresh cream, or a few scoops of vanilla ice cream.
The Cherry Crumble Cake can be stored in an airtight container (in the fridge) for up to 4 days. The crumble topping will lose some of its crunchiness over time.
Beat sugar, butter, and egg yolk.
Add in flour and baking powder, mix until combined.
Form a ball from the dough and make a crust in a spring form tin. Chill for 30 minutes.
Mix all ingredients for the cheesecake layer, set aside.
Mix coconut flakes, sugar, and flour together. Add butter and combine.
To assemble: Add cherries to the crust.
Cover with cheesecake mixture.
Add coconut crumble on the top and bake at 180C/350F for 50 minutes. Let it cool and chill for 5 hours.
Use fresh cherries for this recipe, frozen cherries will make the cake soggy.