Description
This Layered Crumb Cheesecake with Vanilla and Berries is the perfect Spring and Summer dish. It is easy to make with super simple ingredients and is sweet and absolutely delicious!
Ingredients
Scale
For the Crust and Crumb:
- 2 cups of All-Purpose Flour
- 2 tsp of Baking Powder
- 1/3 cup of White Sugar
- 1 tsp of Almond Extract
- 1 tsp of Vanilla Extract
- 3/4 cups of Unsalted, Cold Butter
- 4 Egg Yolks
For the filling:
- 2 cups of Heavy Cream
- 1 cup of Frozen Strawberries
- 1 cup of Frozen Raspberries
- 1 box of Vanilla Pudding Mix (3.4oz)
- 1 cup of Sugar
- 1 cup of Sour Cream
- 1 cup of Greek Yogurt
- 1 cup of Cream Cheese
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Spray a 9-inch springform pan with baking spray and add flour.
- In a food processor, add the flour, baking powder, sugar, almond extract, vanilla extract, and butter. Pulse a few times and then add the egg yolks. Pulse until you get small crumbs.
- Divide the crumbs in half. The first half will be added to the springform pan. Press the crumbs to the bottom, until you get a 1/4 inch layer.
- In baking pan lined with parchement paper, place the rest of the crumbs together. Press together until a layer of 1/4 inch high is formed.
- Bake for 20 minutes until brown on top. Set aside to cool.
- Add the berries to the blender and blend until it is a smoothie consistency. Place a bowl with a sieve on top and add the berry mixture. Set aside. To make the filling, add heavy cream, sugar, vanilla puffing mix, and sour cream. Beat until smooth and thick. Add the greek yogurt and cream cheese until well combined, which should take a few seconds.
- Divide the filling in half. Place one half in the fridge.
- With the back of the spoon, press down on the berry mixture to get all the juice out. Once you have 1/3 of a cup of juice, fold it into the second half of the filling.
- Layer the berry filling on top of the cheesecake crust. Place it in the freezer for 30-60 minutes, until it hardens a little.
- Take out and add the vanilla filling, place it back in the freezer for another 30 minutes.
- In the meantime, take the crust layer that is on the baking pan and place it in a ziplock bag. With your hands, break the crust layer to fine crumbs. Spread the crumble evenly on top of the vanilla layer.
- Place in the freezer overnight.
- Take out of the freezer and place in the fridge 3 hours before you ready to serve the cake.
- Serve and enjoy!
Nutrition
- Serving Size: 1 Slice
- Calories: 272
- Sugar: 18.1g
- Sodium: 102mg
- Fat: 16.6g
- Saturated Fat: 10.8g
- Carbohydrates: 27.9g
- Fiber: 0.9g
- Protein: 3.7g
- Cholesterol: 81mg
Keywords: ice cream cheesecake crumb cake, cheesecake crumb cake, berry cheesecake, vanilla cheesecake