Crumble Cheesecake Recipe

Name: Crumble Cheesecake
Prep time: 70 min
Cook time: 33 min
Total time: 103 min
Yield: 12
Cuisine: Korean
Ingredients: 30g Unsalted butter; 30g Sugar; 40g Cake flour; 40g Almond powder; 90g Crushed digestive cookies; 40g Melted unsalted butter; 200g Cream cheese; 55g Sugar; 70g Egg; 12g Corn starch; 100g Sour cream; 60g Heavy cream; 10g Lemon juice; 3g Vanilla extract

by Cooking Tree 2023-05-27

written by Cooking Tree Published: 2023-05-27Updated: 2023-06-26

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In Cooking Tree, Crumble Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a grilled cheesecake bar sprinkled with fragrant soboro~
The ingredients are simple and easy to make, but I think the taste is something that everyone will enjoy~

The cheesecake is thin and the crumble on top is not too greasy, and the savory flavor is really good~
During baking, the edges will swell up slightly, and as it cools, it will naturally sink to form a flat shape.

I baked it in a square pan in a slightly different color and cut it into a stick shape, but I think it gives a clean and comfortable feeling to eat.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Crumble Cheesecake

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Rating: 4.0/5
( 83 voted )

Serves: 12 Prep Time: 70 Minutes Cooking Time: 33 Minutes 33 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Unsalted butter

30g Sugar

40g Cake flour

40g Almond powder

90g Crushed digestive cookies

40g Melted unsalted butter

200g Cream cheese

55g Sugar

70g Egg

12g Corn starch

100g Sour cream

60g Heavy cream

10g Lemon juice

3g Vanilla extract

Instructions

In a bowl, mix unsalted butter, sugar, soft flour, and almond powder with the butter and mix with your hands until it becomes a small size, and then put it in the refrigerator.

Add melted unsalted butter to the crushed Daize Cookies, mix, put in a mold, press firmly, and put in the refrigerator.

Soften the cream cheese, add sugar and mix, then add the egg and mix.

Add cornstarch and mix, add sour cream and fresh cream, mix, then add lemon juice and vanilla extract and mix.

Pour into the mold, put the soboro, bake in an oven preheated to 160 degrees for 30 minutes, then raise the temperature to 190 degrees and bake for another 3 to 4 minutes to color.

After cooling at room temperature, cool in the refrigerator.

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