Liam and Chef Charles Farrier

Liam and Chef Charles Farrier (Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits Berkeley's Crumble & Whisk

With Chef Charles Farrier

Liam Mayclem
February 12, 2018 - 12:00 am

BERKELEY (KCBS Radio) - Crumble & Whisk is dessert company based in East Bay. The vision of Crumble & Whisk is to satisfy the niche market of cheesecake enthusiasts throughout the area.  I became a fan a few years ago after meeting Charles & tasting his scrumptious treats at his C&W booth at the Cuesa Saturday Farmers market. 

Charles Farrier, creator and owner of the business, was born in the Bay Area.  His interest in food came at an early age from watching his father preparing meals. His culinary training started with the Job Corp on Treasure Island and has continued over the years through his various endeavors as a line cook, cruise ship cook, and sous chef. He is an active member of La Cocina, and he passionately involves himself with anything culinary.  

Chef Charles Farrier of Crumble & Whisk
Chef Charles Farrier of Crumble & Whisk (Photo credit: Foodie Chap/Liam Mayclem)

Crumble & Whisk launched in 2013 and is the culmination of Charles' dream to bring his talents public to the wider Bay Area community.  Crumble & Whisk provides delicious artisan-style cheesecakes of innovative flavors made from high-quality ingredients like hormone-free cream cheese, non-GMO sugars, cold-pressed vanilla, and fruit that is locally sourced & organic,  for the most discerning palate.

I spent a little time in the Berkeley Crumble & Whisk Kitchen with Charles as he whipped up his “Strawberry Fields” cheesecake. It’s an instant taste of sweet heaven in just one bite and the perfect treat for Valentines Day.  Chef shared the recipe (below), should you wish to make your own cheesecake or click on the links below to see where Charles is popping up next in Oakland and San Francisco.

The sweet offerings by Charles via Crumble & Whisk are evidence of his love and passion for his craft. Treat yourself or someone near & dear to a Crumble & Whisk”
cheesecake - you won’t be disappointed and even The Beatles would approve!


Cheers, Liam!

Chef Charles Farrier's 'Strawberry Fields Forever' Cheesecake
Chef Charles Farrier's 'Strawberry Fields Forever' Cheesecake (Photo credit: Foodie Chap/Liam Mayclem)

Chef Charles Farrier's 'Strawberry Fields Forever' Cheesecake

Serves 10-12

Supply List:

  • 1 9-Inch Cheesecake Pan 
  • 9 Inch Round Circle of Parchment Paper 
  • Permanent Marker 
  • Scissors 
  • Cooking Spray Oil 
  • Scale 
  • Food Processor
  • Knife 

Shortbread Crust:

  • 1 ½ Cup - Shortbread pre-ground 
  • 3 Tablespoon – Melted Butter


  • 2 Pounds of Cream cheese -1145 Grams 
  • ¼ teaspoon Salt
  • 1 ½ Sugar
  • 1 Cup Strawberry Purée (See Note) – 8oz 
  • 1/4 Cup Lemon Juice from 1or 2 Lemon
  • 4 large Eggs
  • 2 Teaspoon Vanilla Extract

Strawberry Purée Note:

  • Yield 1 ½ Cups – 15 ½ oz 
  • 13 ¼ oz./380 Grams Washed and trim fresh cut Strawberry 
  • 2oz/60 Grams Sugar 
  • 2 ½ oz./ 60 Grams Strawberry Jam
  • ¼ oz./ 10 Grams Cornstarch 
  • ½ oz. /15 Grams Lemon Juice 

Wash and trim the berries cut into quarter place into the food processer, with sugar, jam and cornstarch. Processes until smooth and strain into saucepan, cook until the puree has thickened and coated the back of a spoon. Finish with lemon juice.

Fresh Strawberries: 

  • 1 Pint Fresh Organic Strawberries

Preparation Instructions:
Preheat the over to 350 degree F.  Use a square of parchment paper 15x15 to trace circle of the bottom of the cake pan. Then cut the circle out, spray the pan place trace parchment in the pan. Then mix the pre ground shortbread with the malted butter and bake for 10 min, after baking let cool for about 20 min. While the crust is cooling make the filling.

Beat cream cheese until broken up and smooth, add the sugar slowly until incorporated then lemon juice and vanilla extract.  After beat in eggs slowly add one at time.  Spray the pan before pouring batter.  Pour half the batter in the pan, add half of the puree into the batter swirling it around pour the other half on top, then add the remaining puree into the cake.  Bake on 350-degree F. bake for 1 ½ the or until the thermometer read about 150 degrees. Let cool for about an hour and then refrigerated.  When the cake cool, cover with plastic wrap and chill for 24 hours.

Finish with fresh slice strawberries

Crumble & Whisk
1047 Murray St
Berkeley, CA 94710
(415) 237-3318