Bet you’ve never had a crumble topping on a cheesecake. Okay, at least not on a sheet cheesecake. Here’s a tart, creamy filling between a crunchy, cookie crust that is also used to create a crumble over the cheesecake as it bakes. The results are decidedly buttery and rich, a hybrid cheesecake–slab pie concoction that would be best on a summer evening after a barbecue.
For the crumble crust and topping
24 tablespoons (3 sticks) cool unsalted butter, cut into small chunks, plus additional for the sheet pan
3½ cups all-purpose flour
3½ cups rolled oats
1½ cups granulated white sugar
1½ cups packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg white, at room temperature
1. Generously butter the inside of a 13 × 18-inch lipped sheet pan.
2. Using a handheld mixer or a stand mixer with the paddle attachment, beat the flour, oats, both sugars, the baking powder, and the salt in a large bowl at medium speed until uniform, about 1 minute.
3. Add the butter chunks and beat at medium-low speed until well blended, about 4 minutes. Add the egg white and beat at medium speed until the mixture can hold together like a dry oatmeal cookie dough when squeezed, less than 1 minute.
4. Scoop 6 cups of this mixture into the prepared sheet pan; use clean, dry fingers to press the mixture into an even crust across the bottom (even to the corners, but not up the sides) of the pan.
For the cheesecake
1 pound full-fat cream cheese, softened to room temperature
One 14-ounce can full-fat sweetened condensed milk
1 cup fresh lime juice
½ cup granulated white sugar
6 large egg yolks, at room temperature
1. Position the rack in the center of the oven. Heat the oven to 350°F.
2. Put the cream cheese, condensed milk, lime juice, sugar, and egg yolks in a large food processor or blender. Cover and process or blend until smooth. Pour this mixture onto the prepared crust in an even layer.
3. Squeeze small portions of the remaining crumble mixture into little oblongs, then crumble these into little stones and pebble across the filling.
4. Bake until browned and set with a slight jiggle to the center of the pan, about 30 minutes. Cool in the pan on a wire rack for at least 1 hour before cutting into squares to serve.
TESTER NOTES
Refrigerating this cheesecake can make the crumble topping go boggy. Best to make it and serve it on the same day.
