Italian Crumble Cheesecake (Lemon Sbriciolata)
Calories: 568.13|Fat: 37.84|Carbohydrates: 48.39|Protein: 7.01
| 40 minutes
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Tired of the usual cheesecake? This Italian Crumble Cheesecake is like a breath of fresh air, crunchy sbriciolata with shortcrust pastry crumbs on the outside and lemon creamy and delicious inside.
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Discover the magic of Lemon Sbriciolata, a delectable Italian Crumb Cake. How does it sound? “This traditional treat features a delicate lemon-infused cake base, topped with a generous layer of buttery crumble. Each bite offers a harmonious balance of sweet and tangy flavors, perfect for pairing with your favorite cup of coffee or tea. Whether enjoyed as a breakfast indulgence or a delightful dessert, this Lemon Sbriciolata captures the joy of homemade Italian desserts, offering a taste of la dolce vita in every mouthwatering bite. It’s a special treat that brings happiness to anyone who tries it, making it a must-have for any occasion.
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Why You’ll Like It
- Easy to make. There are no extraordinary talents or tricks required to pull off this task.
- Pregnancy friendly. No need to look up pasteurized mascarpone or cream cheese since the cake is baked in the oven. Moreover, it has much less sugar than any other dessert recipe or store-bought cake you’ll find around.
- Enjoy year-round. It’s refreshing in spring and summer and appetizing on colder winter days. Depending on the season top with fresh berries or white chocolate chips.
Tips & Tricks
- Prepare before sleeping. You can prepare this goodness up to 2 days ahead before serving it. However, I always prefer preparing before sleeping to let it chill overnight and then finding it perfectly set the next day.
Ingredient Substitutions & Variations
- Xanthan Gum: It can be replaced by a teaspoon of Gelatin Powder for non-vegetarians.
- Mascarpone Cheese: It can be replaced by Cream Cheese, you can use half Mascarpone Cheese and half Cream Cheese mix or you can even replace it with Greek Yoghurt (5-10% fat)
- Add a few blueberries on top before adding the crumble mixture as a topping. You can also crush some blueberries and add a layer inside the lemon cheese filling.
Storage and Make Ahead Suggestions
- Storage: The Lemon Cheesecake Crumb Cake can be stored in a refrigerator for up to 3 days.
- Freezing: I have never frozen it myself but it can be frozen for up to a month. To thaw, remove it from the freezer a day before and place it to thaw in the refrigerator.
Serve with the Italian Crumble Cheesecake?
I love topping this crumble cheesecake with seasonal fruit, depending on the time of year — cherries during the festive season, blackberries in summer, and blueberries year-round. In spring and early summer, rhubarb with a touch of ginger is also absolutely lovely.
Let me know your favourite way to serve it!
Health Info
The calorie information does not include any optional toppings
| Calories: | 568.13 |
| Sugar: | 18.82 |
| Sodium: | 186.65 |
| Fat: | 37.84 |
| Carbohydrates: | 48.39 |
| Fiber: | 1.5 |
| Protein: | 7.01 |
More Citrus Dessert Ideas
Italian Crumb Cake with Lemon Cream
Fat: 37.84|Carbohydrates: 48.39|Protein: 7.01
Description
Tired of the usual cheesecake? This Italian Crumble Cheesecake is like a breath of fresh air, crunchy sbriciolata with shortcrust pastry crumbs on the outside and lemon creamy and delicious inside.
Ingredients
For the Base
- 2 cups Flour 300g
- 3½ oz Butter 100g
- ¼ cup Sugar 50g
- 1 Egg
- ¼ tsp Salt
- 1 Lemon zest grated
- 1 tsp Baking Powder
For the Filling
- 2¼ cup Mascarpone 500g
- 2 Lemons
- 1 Egg
- 1 tsp Xanthan Gum
- ⅓ cup Sugar 80g
Instructions
For the base and topping
- In a mixing bowl or using a mixer, put eggs, flour, baking powder, sugar, cold butter cubed, lemon zest and salt.
- Mix until you get a crumbled mixture.
For the filling
- To prepare the cream, put the mascarpone cheese, grated lemon zest (1 lemon), lemon juice (2 lemons), sugar, egg and xanthan gum
- Mix with the whisker until you get a creamy mixture
For Assembly
- Grease an 8 inch mold (20cm).
- Add 3/4 of the base mixture in the pan and press tightly until you cover it to keep it 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.
Baking & Serving
- Bake in a preheated oven for about 25-30 minutes at 180 degrees.
- Take the cake out of the oven, wait until it is completely cold, then refrigerate for at least 5-6 hours
- Before serving it you can either decorate with icing sugar or use fresh cherries or berries as a topping.
