Lemon Cheesecake Crumb Cake

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Is Lemon Cheesecake Crumb Cake a crumble or a cheesecake? We will never know this! I can just assure you that this cake is so good that is impossible to replicate. No matter how much cheesecake recipes I try, this one remains my family’s favorite!

Seriously, now take an hour off, and armed with all the ingredients listed below we will create the best cake you have ever tasted!

Lemon Cheesecake Crumb Cake Step by Step

Firstly in a mixing bowl put eggs, flour, baking powder, sugar, cold butter cubed, lemon rind, and salt. If you prefer, you might want to use a mixer. Mix until you get a crumbled mixture.

To prepare the cream, put the cream cheese, grated rind of a lemon, juice of 2 lemons, sugar, egg, and gelatine. Mix with the whisker until you get a creamy mixture

For baking, you need to preheat the oven at  180 degrees. Then grease a 20cm mold.  Add 3/4 of the base mixture in the pan and press tightly until you cover it to keep 4-5cm high. Pour the cheese mixture inside and level with the spatula.

Using your hands, crumble the remaining base mixture and use it as a topping for the cheesecake. Finally, bake in a preheated oven for about 25-30 minutes at 180 degrees.

After taking the cake out of the oven, wait until it is completely cold, then refrigerate for at least 5-6 hours. However, I admit that sometimes I barely manage to refrigerate it for 2 hours cause I tend to forget to prepare it in the evening for lunch the day after.

Before serving, decorate with icing sugar and enjoy!

Accompaniments and Sides

The cheesecake can be served on a bed of berries making a perfect combination with the lemon filling. I find this best suiting as a dessert after lunch or as a sweet treat for the afternoon tea.

Recipe

Yum

AuthorwellbeingbaristaCategory, DifficultyBeginner

Dessert

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

For the Base
 300 g Flour
 100 g Butter
 50 g Sugar
 1 Egg
 1 g Salt
 1 Lemon grind, grated
 1 tsp Baking Powder
For the Filling
 500 g Cream Cheese or Mascarpone
 2 Lemons
 1 Egg
 1 tsp Gelatine or Xanthan Gum
 80 g Sugar
Nutrition Facts

Servings 8


Amount Per Serving
Calories 400Calories from Fat 243
% Daily Value *
Total Fat 27g42%
Saturated Fat 16g80%
Trans Fat 0g
Cholesterol 117mg39%
Sodium 273mg12%
Potassium 41mg2%
Total Carbohydrate 32g11%
Dietary Fiber 0g
Sugars 3g
Protein 7g15%

Vitamin A 39%
Vitamin C 13%
Calcium 16%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

For the base and topping
1

In a mixing bowl or using a mixer, put eggs, flour, baking powder, sugar, cold butter cubed, lemon rind and salt.

2

Mix until you get a crumbled mixture.

For the filling
3

To prepare the cream, put the ream cheese, grated lemon rind (1 lemon), lemon juice (2 lemons), sugar, egg and gelatine

4

Mix with the whisker until you get a creamy mixture

For Assembly
5

Grease a 20cm mold.

6

Add 3/4 of the base mixture in the pan and press tightly until you cover it keep it 4-5cm high.

7

Pour the cheese mixture inside and level with the spatula.

8

Using your hands, crumble the remaining base mixture and use it as a topping for the cheese cake.

Baking & Serving
9

Bake in a preheated oven for about 25-30 minutes at 180 degrees.

10

Take the cake out of the oven, wait until it is completely cold, then refrigerate for at least 5-6 hours

11

Before serving it first decorate with icing sugar.

Ingredients

For the Base
 300 g Flour
 100 g Butter
 50 g Sugar
 1 Egg
 1 g Salt
 1 Lemon grind, grated
 1 tsp Baking Powder
For the Filling
 500 g Cream Cheese or Mascarpone
 2 Lemons
 1 Egg
 1 tsp Gelatine or Xanthan Gum
 80 g Sugar

Directions

For the base and topping
1

In a mixing bowl or using a mixer, put eggs, flour, baking powder, sugar, cold butter cubed, lemon rind and salt.

2

Mix until you get a crumbled mixture.

For the filling
3

To prepare the cream, put the ream cheese, grated lemon rind (1 lemon), lemon juice (2 lemons), sugar, egg and gelatine

4

Mix with the whisker until you get a creamy mixture

For Assembly
5

Grease a 20cm mold.

6

Add 3/4 of the base mixture in the pan and press tightly until you cover it keep it 4-5cm high.

7

Pour the cheese mixture inside and level with the spatula.

8

Using your hands, crumble the remaining base mixture and use it as a topping for the cheese cake.

Baking & Serving
9

Bake in a preheated oven for about 25-30 minutes at 180 degrees.

10

Take the cake out of the oven, wait until it is completely cold, then refrigerate for at least 5-6 hours

11

Before serving it first decorate with icing sugar.

Lemon Cheesecake Crumb Cake

Nutritional Information

The Lemon Cheesecake Crumb Cake is a delicious sweet treat good for any occasion. Besides, this recipe has definitely fewer sugars than any other cheesecakes you’ll find around.

Calories Carbs Fat Protein
Macros 400 cals 32g 27g 7g
Macros % 32.1% 60.9% 7%

 

 

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