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Tasty Quark Berries

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Soft quark and berries cake topped with crumble. Swap the fruits if you'd like. Let it cool completely for clean slices.
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Us chef girl
Updated on Sun, 06 Apr 2025 13:12:00 GMT
Soft quark with berries and crunchy crumble Pin it
Soft quark with berries and crunchy crumble | athomedishes.com

This creamy fresh cheese cake topped with raspberries and crunchy crumble brings together three delights in one: a melt-in-your-mouth shortbread base, silky fresh cheese filling, and juicy raspberries crowned with a tasty crumble. The outcome? A balanced dessert that wins you over with both its looks and flavors.

The first time I made this cake, I was surprised by how well the tangy raspberries worked with the sweetness of the fresh cheese. The crumble adds an amazing texture that turns this dessert into something truly special.

Key Ingredients

  • Low-fat fresh cheese: Creates the creamy foundation of the filling with its light tanginess that gives that distinctive cheesecake taste
  • Raspberries: Add freshness and a fruity touch that goes wonderfully with the cheese filling
  • Vanilla pudding mix: Binds the fresh cheese mixture and gives it a subtle vanilla flavor
  • Crumble dough: The blend of flour, butter and sugar makes a crispy base and a delicious topping
Fresh cheese and raspberry cake with crumble – Fruity, Creamy, Crunchy Pin it
Fresh cheese and raspberry cake with crumble – Fruity, Creamy, Crunchy | athomedishes.com

Detailed Preparation

Making perfect crumble:
Sift the flour and baking powder into a large bowl. Add sugar and mix briefly. Cut cold butter into cubes and add to dry ingredients. Work with fingertips until mixture looks grainy. Mix in the egg and knead until you get a soft dough. Cool for 30-60 minutes.
Making the cheese cream:
Mix fresh cheese with sugar, vanilla pudding powder and egg until you get a smooth texture.
Preparing raspberries:
Combine fresh or frozen raspberries with cornstarch.
Putting the cake together:
Spread dough in the springform pan. Pour in the cheese cream. Distribute raspberries. Crumble remaining dough on top.
Baking and finishing:
Bake at 180°C for 50-60 minutes. Let cool in the oven. Dust with powdered sugar.

I've found this cake tastes even better the next day, when the flavors have had time to blend together. The crumble stays crunchy and makes a wonderful contrast with the creamy fresh cheese filling.

Berry Delight

This fresh cheese cake combines a smooth filling, tangy raspberries and crunchy crumble for a summery taste experience. The smaller springform pan ensures ideal proportions between all layers.

Serving Ideas

  • Typically with coffee or tea
  • With whipped cream or vanilla ice cream
  • Garnished with fresh raspberries

Ways to Change It Up

  • Try other berries or fruits
  • Add lemon zest to the cream
  • Mix in white chocolate
Raspberry and fresh cheese crumble cake – A classic with a twist Pin it
Raspberry and fresh cheese crumble cake – A classic with a twist | athomedishes.com

Storage Tips

  • Keeps for 3-4 days in the fridge
  • Store in the pan or under a cake dome
  • Individual portions can be frozen

After many tries, this cake is a guaranteed success. The harmony between crunchy crumble, smooth fresh cheese cream and fruity raspberries makes everyone happy, young and old.

Frequently Asked Questions

→ Can I use other fruits?
Sure! Swap the berries with cherries, blueberries, or blackberries. Just add some cornstarch to absorb extra juice.
→ Why does my cake collapse?
Let it cool fully before slicing, so it stays firm and holds its shape.
→ Can I bake ahead of time?
Of course! Make it the day before, keep it chilled, and sprinkle powdered sugar on top when serving.
→ How long does it stay fresh?
It keeps for 3-4 days in the fridge. Just wrap it well to prevent drying out.
→ Can I use frozen fruits?
Yes, they work great! Just thaw and drain them well before mixing with cornstarch.
→ Do I need low-fat quark?
Not at all. Low-fat makes it lighter, but full-fat quark adds a creamier taste.

Creamy Quark Berries

Creamy quark, juicy berries, and a crunchy crumb topping combine for this perfect one-portion dessert.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Dough and Crumble

01 1 egg
02 160g of flour
03 40g of sugar
04 100g of cold butter, cubed
05 1 teaspoon baking powder

→ Cheesecake Layer

06 1 pack of vanilla pudding mix
07 500g of low-fat cream cheese
08 1 egg
09 100g of sugar

→ Fruit Layer

10 200g fresh or frozen raspberries
11 1 tablespoon cornstarch
12 A light dusting of powdered sugar

Instructions

Step 01

Combine flour with baking powder in a bowl. Toss in the butter chunks, sugar, and egg. Mix quickly until it forms a smooth dough. Roll into a ball, wrap it up in plastic, then pop it in the fridge for at least half an hour. During this wait time, rinse or defrost the raspberries and set them aside to drain.

Step 02

Throw the cream cheese, sugar, pudding mix, and egg into a bowl. Whisk briefly until you’ve got a silky mix.

Step 03

Use a 20cm round pan. Either grease it well or line the bottom with parchment paper.

Step 04

Grab the dough from the fridge and split it in two. Flatten one half straight into the pan’s base with your fingers. Pour the cream cheese mixture on top and smooth out the surface evenly.

Step 05

In a small bowl, coat the raspberries with some cornstarch. Spread them gently over the cream cheese layer.

Step 06

Take the rest of the dough and tear it into small pieces to make a crumble. Scatter the pieces on top of the raspberry layer.

Step 07

Set your oven to 180°C (regular heat). Bake the cake for 50–60 minutes, until the crumble on top is golden brown and the cake is firm in the center.

Step 08

Let the cake cool down completely before removing it from the pan. When ready, sprinkle over some powdered sugar and it’s good to serve.

Notes

  1. This tasty dessert combines creamy cheesecake with raspberries and a crunchy crumble, perfect for a small pan.
  2. To keep the structure intact, wait until the cake cools fully before slicing it.
  3. You can swap out raspberries for cherries, blueberries, or blackberries if you like.
  4. Cornstarch helps soak up any extra fruit juices so the cake stays nice and firm.

Tools You'll Need

  • 20cm round pan
  • Parchment paper
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15 g
  • Total Carbohydrate: 30 g
  • Protein: 10 g