Sheet Pan Cheesecake with Crumb Topping

Ingredients

• 1 package of soft cottage cheese in foil
• 2 tablespoons of low-fat cottage cheese from a tub
• 1 egg
• 4 tablespoons of all-purpose flour
• 2 tablespoons buckwheat flour
• 1–2 teaspoons of baking powder
• 1–2 tablespoons of honey
• 300 g fresh strawberries

Crumble:

• 50 g flour
• 2 tablespoons of coconut or cane sugar
• 35–40 g butter
• optional: a pinch of vanilla or cinnamon

Method

1. Preheat the oven to 185 °C and line a small baking sheet or baking dish with parchment paper.
2. In a bowl, combine the soft cream cheese, 2 tablespoons of cottage cheese, the egg, and the honey. Mix briefly until smooth. Add the all-purpose flour, buckwheat flour, and baking powder. This will create a thick, pliable dough.
3. If you want the cake to be even more tender, you can also add a little melted butter from the crumble topping to the batter.
4. Transfer the dough to the prepared baking sheet and use a spatula or spoon to shape it into a thick flat cake. It doesn’t have to be perfectly even—that’s what gives it its homemade look.
5. Spread the remaining cream cheese from the container on top, add the sliced strawberries, and, if desired, a little jam or plum jam.
6. Prepare the crumble topping: in a small bowl, rub the flour, sugar, and butter between your fingers until the mixture resembles coarse crumbs. For added flavor, you can add a pinch of vanilla or cinnamon. Sprinkle the crumble topping over the entire pie and bake for 25–30 minutes, until the edges are golden brown and the crumble is slightly crispy.
7. Let it cool for a few minutes, then serve while still slightly warm.