Light-as-air Israeli cheesecake with crumb topping
User Reviews
4.9
Light-as-air Israeli cheesecake with crumb topping
Description
The cheesecake begins with crushed vanilla petits beurre biscuits and optional almonds combined with melted butter to create a textured crumb crust that forms the base and topping. The filling is whipped from heavy cream, sugar, and instant vanilla pudding for stability, then folded with sour cream, drained Mediterranean-style yogurt (or substitutes like ricotta or quark), and citrus zest to introduce mild tanginess.
After layering the crumb crust and pouring the whipped filling, the dessert requires chilling in the refrigerator for at least four hours or overnight. This process allows the mixture to set into a creamy and fluffy cheesecake with a contrast of the buttery crunchy base and topping. The citrus zest provides aromatic notes without overwhelming the delicate flavors.
This cheesecake suits gatherings where a lighter textured dessert is desired. It can be sliced and served chilled, making it practical for make-ahead occasions. The recipe’s draining step for yogurt or cheese ensures the filling is not watery, maintaining creaminess and body in the final cake.
Ingredients
- 200 g vanilla petit beurre biscuits broken into pieces, or Graham Crackers
- 100 g almonds optional; if you're allergic to nuts, use another 100 grams of biscuits
- 100 g butter melted
- 500 ml whipping cream
- 1 cup sugar
- 80 g vanilla pudding mix instant
- 200 ml sour cream high-fat
- 500 grams yogurt Mediterranean style/ ricotta cheese/ quark cheese/ 5% Philadelphia cream cheese, 10% fat
- orange zest of one orange or one lemon
- lemon zest of one orange or one lemon
Instructions
- If using 10% yogurt, ricotta cheese or quark cheese, drain them in a colander covered with cheesecloth for a few hours, or even overnight.
- Process biscuits and almonds in a food processor until they are finely ground. Mix in melted butter, and stir until well combined and lumps are formed (I found that stirring with clean hands worked best, and it helps to gauge the texture).
- Line a springform pan with parchment paper for ease of removal (you can use anything 9"/23cm and over; 8" will produce a very tall cake) . Cover the bottom with ⅔ of the crumb batter, making a crust.
- Using a hand-held blender or a standing blender, whip whipping cream, sugar and vanilla pudding until a stable cream is formed. Add sour cream, drained yogurt and citrus zest, and continue blending until stable. Pour mixture into cake form, and top with remaining crumb mixture.
- Cool in fridge for a minimum of 4 hours, or ovenight.
User Reviews
Overall Rating
4.9
You'll Also Love
