Cheese Crumble Sheet Cake

Cheese Crumble Sheet Cake

Ingredients For the Base + Crumble

  • 1 cup (250g) softened butter
  • 2/3 cup (120g) sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 3 1/2 cups (450g) all-purpose flour
  • Plus 2 tablespoons of flour for the crumble

For the Filling:

  • 8 ounces (250g) cream cheese
  • 8 ounces (250g) mascarpone cheese
  • 2 cups (500g) quark (40% fat)
  • 1 3/4 cups (400ml) heavy cream
  • 1 cup (200g) sugar
  • 2 packets of vanilla sugar
  • 4 eggs
  • 2 packets of vanilla pudding powder

Baking Time:

Bake in a preheated oven at 320°F (160°C) in conventional mode for about 45 minutes.


  1. Combine all the ingredients for the base in a bowl and knead into a soft dough. For the crumble, set aside less than half of the dough, add 2 tablespoons of flour, and crumble. Spread the remaining dough evenly on a baking sheet lined with parchment paper and press down firmly. (Approximately 25x35cm)
  2. For the filling, mix all the ingredients together and pour into the baking sheet. Sprinkle raspberries and crumbles on top.
  3. Place the cake in the oven and bake at 320°F (160°C) for about 45 minutes. The cake must chill for at least 4 hours. I recommend chilling it overnight in the refrigerator. It’s super delicious and creamy. Enjoy trying it out!

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