Raspberry Crumble Cheesecake
Raspberry Crumble Cheesecake. Photography: Danya Weiner | Styling: Orya Geva

Raspberry Crumble Cheesecake

A tart and creamy cheesecake, far less heavy or dense than the New York style cheesecake, with raspberry on the bottom and streusel on top

This classic raspberry crumble cheesecake is the ultimate dessert for Shavuot. Using white cheese creates a delicious cake with an Eastern European feel. The streusel, also from Eastern European cuisine, is baked separately and placed on the cake after it has set, but also lines the bottom, which makes it super easy. And if that wasn’t enough, everything gets mixed in the food processor. The result is a light fluffy cheesecake encased in crispy crumble.

Ingredients for Raspberry Crumble Cheesecake

For the streusel:

  • 14 oz (400 grams) butter cold, cut into small cubes
  • 2 cups (400 grams) demerara sugar (or light brown sugar)
  • 3 cups (420 grams) flour

For the filling:

  • 1 lb 1.6 oz (500 grams) 9% white cheese (2 containers)
  • 10.6 oz (300 grams) sour cream
  • 3 egg yolks
  • 1 cup (200 grams) Sugar
  • 3.5 oz (100 grams) raspberries (fresh or thawed frozen)


  • 1. Heat the oven to 355F (180C) degrees.

Prepare the streusel base and topping:

  • 2. In the bowl of a stand mixer, add all the ingredients together and mix just until it just comes together to a crumbly texture. Divide the amount in half: press half into the bottom of your springform and put the other half in a box and keep in the freezer for about two hours.

  • 3. Bake the base for about 10 minutes until slightly golden. Remove from the oven and set aside to cool. Keep the oven on.

Prepare the filling and bake:

  • 4. Put all the filling ingredients, except the raspberries, together in a food processor and mix until smooth.  

  • 5. Sprinkle the raspberry on top of the chilled base and pour the cheese mixture over it.

  • 6. Bake for about 20 minutes until the sides of the cake are set, but the middle still jiggles. Cool to room temperature, then cover and place in the refrigerator overnight.

Bake the streusel and serve:

  • 7. Place the reserved half of the streusel on a baking sheet lined with parchment paper and bake for about 15 minutes until golden. Cool and crumble again (you can do this in a food processor in pulses or with your fingers). Keep in a sealed box at room temperature.

  • 8. Before serving, sprinkle the streusel on the cake. The cake can be kept in the refrigerator, covered, for about 4 days.

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