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Blackcurrant Cottage Cheese Crumble Cake

This blackcurrant cottage cheese crumble cake has a buttery crumb topping, a creamy cottage cheese filling, and a homemade blackcurrant layer. It's not overly sweet, easy to make, and perfect with a cup of coffee or tea.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine cafe-style, European
Servings 10 slices

Ingredients
  

For the Blackcurrant Jam

  • 150 g blackcurrants
  • 1½ tbsp sugar
  • 2 –3 tsp cornstarch
  • 25 –30 ml water

For the Cottage Cheese Filling

  • 450 g cottage cheese
  • 2 eggs
  • 75 g sugar
  • 1½ tbsp sour cream
  • 1 tbsp cornstarch optional, for deep baking pans
  • lemon zest optional

For the Crumble

  • 170 g all-purpose flour
  • 75 g sugar
  • ¾ tsp baking powder
  • pinch of salt
  • 110 –115 g cold butter

Instructions
 

  • Combine 150 g blackcurrants, 1½ tbsp sugar, 2–3 tsp cornstarch, and 25–30 ml water in a saucepan. Cook until thickened, adding a little more water if needed. Let cool.
  • Blend 450 g cottage cheese, 2 eggs, 75 g sugar, 1½ tbsp sour cream, lemon zest (if using), and 1 tbsp cornstarch if baking in a deep pan.
  • In another bowl, combine 170 g flour, 75 g sugar, ¾ tsp baking powder, and a pinch of salt. Rub in 110–115 g cold butter until crumbly.
  • Line a baking pan with parchment paper.
  • Press half of the crumble into the bottom of the pan.
  • Spread half of the cottage cheese filling over the crumble.
  • Spoon a few tablespoons of the blackcurrant jam on top. You won't need all of it.
  • Add the remaining cottage cheese filling.
  • Sprinkle the rest of the crumble over the top without pressing it down.
  • Bake at 180°C (350°F) for about 45 minutes using conventional top-and-bottom heat.
  • Let cool before slicing. Serve with lemon Zest

Notes

If using a shallow baking pan, you can skip the cornstarch in the filling.
Keep the butter cold for the best crumble texture.
Don't press the top crumble layer.
The leftover blackcurrant jam is delicious on yogurt, toast, or pancakes.
Store in the refrigerator for up to 3 days.
Keyword blackcurrant crumble cake, blackcurrant dessert, cottage cheese crumble cake, cottage cheese dessert, crumb cake, homemade crumble cake