Raspberry and White Chocolate Cheesecake Crumble

Servings:

8-10 people

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 egg, beaten (for egg wash)

For the cheesecake filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 cup white chocolate chips

For the crumble topping:

• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup chopped almonds (optional)

Instructions

Preheat your oven to 375°F (190°C).

Prepare the crust:

In a medium bowl, whisk together the flour and sugar. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs. Gradually pour in the beaten egg, stirring with a fork until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the crust on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch springform pan, trimming any excess dough from the edges.

Prepare the cheesecake filling:

In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the fresh raspberries and white chocolate chips.

Pour the cheesecake filling into the prepared pan over the crust.

Prepare the crumble topping:

In a small bowl, mix together the rolled oats, brown sugar, and chopped almonds (if using). Cut in the cold butter until the mixture resembles coarse crumbs. Spread the crumble topping evenly over the cheesecake filling.

Bake the crumble for 45-50 minutes or until the crust is golden brown and the cheesecake filling is set.

Allow the crumble to cool completely on a wire rack before serving.

Enjoy your Raspberry and White Chocolate Cheesecake Crumble!