Mediterranean Forest Fruit Crumble Cheesecake

This Mediterranean Forest Fruit Crumble Cheesecake is a delicious cake. The dessert is made with a buttery biscuit base, a smooth cheese filling, and fresh forest fruits. It has a sweet, crunchy crumble on top that adds a nice texture.. It contains 470 kcal, 38 g Net Carbs, and 9 g protein in one serving. You can easily store the dessert in a container for a long time, so we would prepare it in advance. The creamy cheesecake with slightly tangy berries makes every slice tasty. Serve this Mediterranean Forest Fruit Crumble Cheesecake with plain Greek yogurt, Green tea, and Fresh blueberries.

STATS:

• Cook Time: 65 minutes
• Prep Time: 25 minutes
• Cooling Time: 4 hours
• Calories: 470 kcal
• Total Time: 5 hours
• Serving Size: 1 slice
• Servings: 12 slices
• Cuisine: Mediterranean
• Course: Dessert
• Diet: Vegetarian
• Serving: Chilled

EQUIPMENT:

• Cake pan
• Mixing bowls
• Electric hand mixer
• Food processor
• Spatula
• Measuring cups & spoons
• Zester
• Baking paper

INGREDIENTS:

BISCUIT BASE:

• 2 packs Burçak biscuits
• 100 g melted butter
• Fruit Layer
• 1 pack fresh mixed forest fruits

CHEESECAKE FILLING:

• 500 g labneh
• 200 g fresh white cheese
• 200 ml liquid cream
• 3 eggs
• 200 ml powdered sugar
• 1 pack vanilla
• 3 tablespoons cornstarch
• 1 tablespoon flour
• Zest of 1 lemon

CRUNCHY CRUMBLE TOP:

• 2 tbsp cold butter
• 2 tbsp sugar
• 3 tbsp  flour
• 1 pack vanilla

INGREDIENT NOTES:

BURÇAK BISCUITS:

• These biscuits are used to make a base for the cheesecake. They add a crunchy texture and a slightly sweet, buttery flavour. We would also utilize digestive biscuits instead.

FRESH FOREST FRUITS:

•  The mixed forest fruits will add a natural sweetness to the cake. It also gives a fruity flavor and beautiful color to the cheesecake. You can use fresh or frozen blueberries, raspberries, blackberries, and strawberries for a great option. Cherries or cranberries are also good alternatives.

FRESH WHITE CHEESE:

• Fresh white cheese provides a creamy texture and a tangy flavour to the cheesecake filling. You can use cream cheese, mascarpone, or ricotta cheese instead. These alternatives will also make the filling smooth and creamy.

CORNSTARCH:

• The cornstarch will add a soft and creamy texture and make the filling of the cheesecake thick. It also helps the cheesecake set properly while baking. The arrowroot powder is a good alternative to use in the recipe.

LEMON ZEST:

• Lemon zest gives the cheesecake a fresh citrus smell and a tangy taste. It balances the sweetness of the filling. You can use orange zest or a little lemon juice instead.

INSTRUCTIONS:

1. First, crush the biscuits finely using a food processor then add the melted butter, and mix well.
2. Then tip that mixture into a pan and press it down. Keep  it in the fridge while you are making the filling.
3. Wash your berries, then dry gently and set them aside.
4. Take a bowl and mix the labneh and fresh white cheese until it gets smooth. Add the liquid cream and powdered sugar and mix again.
5. Now add the eggs and mix them gently. Stir in the vanilla, cornstarch, flour, and lemon zest until it gets smooth.
6. In another bowl, mix the cold butter, sugar, flour, and vanilla. Rub it together with your fingertips until the small crumbs form.
7. Now pour the filling over the biscuit base and spread the fresh forest fruits evenly on top.
8. Sprinkle the crumble mixture over the fruit layer.
9. Bake the cake for 65 minutes, until the edges are set and the centre will  still wobble a little.
10. Turn the oven off and keep the cake inside for 20 minutes then take it out and let it cool fully..
11. Lastly, put it in the fridge for at least  4 hours and cut it before taking it out of the pan.

SERVING SUGGESTIONS:

FRESH FRUIT SIDES:

• Fresh blueberries
• Sliced strawberries
• Fresh raspberries

HEALTHY SIDES:

• Plain Greek yogurt
• Mixed berry salad
• Fresh fruit bowl

DRINKS:

• Green tea
• Fresh mint tea
• Homemade lemon water

TIPS:

• Dry the fresh berries before adding them to the cheesecake.
• Don’t overbake it; otherwise, the centre should still wobble a little
• Let the cheesecake cool down before putting it in the fridge.
• Chill the cake well so you will  get clean slices.

STORAGE INFORMATION:

FRIDGE:

• Add the cheesecake in a container and store for  4 days.

FREEZER:

• You can also keep the cheesecake in a freezer for 2 months.

FAQs:

Can I use frozen forest fruits?

• Yes, you can use frozen forest fruits. It works well and provides the best result for you.

Can I make this cheesecake earlier?

• Yes, you can prepare it a day before and store it in the fridge.

Should  I add other fruits for the topping in this recipe?

• Yes,  you can use cherries, strawberries, blueberries, and raspberries. They  are all good choices to be used as per your choice.

NUTRITIONAL INFORMATION:

Calories: 470 kcal

Total Carbs: 39 g

Net Carbs: 38 g

Fiber: 1 g

Protein: 9 g

Fat: 31 g

Sugar: 25 g

Sodium: 280 mg

Calcium: 120 mg

Iron: 1.2 mg

Potassium: 180 mg

Vitamin A: 250 IU

Serving Size: 1 slice