This week's cake: juicy berry cheesecake with frozen berries

Frozen berries found in the freezer work wonderfully for making a juicy sheet cake with a crumbly topping. The recipe is simple and yields a crispy golden result. If desired, the berries can be replaced with rhubarb.

If your freezer is full of different berries, it's the perfect time to bake a juicy berry cheesecake that will delight both the eye and the palate. Frozen berries make for one particularly juicy crumbly-topped sheet cake, just let the berries thaw slightly before use, not completely soft, but so that they're no longer rock-hard.

How to make the base

Preheat the oven to 200 degrees. Measure flour and sugar into a bowl, add chopped cold butter and crumble everything together with your fingertips into a dough. Mix in coconut flakes. Press about two-thirds of the dough onto a baking tray lined with baking paper (25 × 35 cm) and bake for 10-13 minutes until the base is lightly golden brown.

Filling and berries

Meanwhile, beat eggs together with sugar and vanilla sugar. Mix in the cottage cheese and sour cream until you have a smooth creamy mixture. Spread this evenly over the pre-baked base, then cover with berries and sprinkle a little sugar and cinnamon on top.

Lower the oven temperature to 180 degrees and bake the cake for another approximately 40-45 minutes until the filling has set and the top is crispy and golden. If desired, the berries can be replaced with rhubarb, the result is equally delicious.