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Crumb Cheesecake

If you like cold cheesecakes, you’re simply going to love this crumb cheesecakecake. It’s made of a baked butter streusel layer filled with the easiest cream cheese filling, all topped with tons of buttery crumbs that make it one of the best.

This crumb cheesecake cake is so easy to make and is just perfect for Shavuot or for all-year-round cheesecake lovers.

Crumb Cheesecake

Photo: Natalie Levin



Crumb Cheesecake

 24 cm round cake pan

For the base and streusel:
200 grams all-purpose flour
120 grams cold butter cut into cubes
90 grams icing sugar
1/2 tsp. vanilla extract
Pinch of salt
2 large egg yolks
1 tbsp. brandy or rum

For cheese filling:
450 grams cream cheese
350 grams white cheese (or sour cream)
150 grams icing sugar
80 grams cream stabilizer of instant vanilla pudding mix
1 tsp. vanilla extract
Zest of 1 lemon or orange
500 ml. whipping cream

Preparation:

  1. Preheat oven to 170c degrees.
  2. In a food processor with a steel blade put flour, butter, icing sugar, vanilla and salt and blend until mixture is crumbly.
  3. Add egg yolks and brandy and continue to blend only until large chunks of dough form.
  4. Transfer about 2/3 of the dough-chunks into the pan and press down evenly to form a crust.
  5. Transfer the remaining crumbs into a separate baking tray lined with baking paper.
  6. Bake for about 12-17 minutes, or until crumbs and crust are completely golden brown.
  7. Cool completely at room temperature.
  8. Cheese filling: in a large bowl, whisk cream cheese, white cheese (or sour cream), icing sugar, vanilla, stabilizer and zest to a smooth mixture.
  9. In a mixer bowl, whip cream until you get a stable whipped cream.
  10. Fold the whipped cream into the cheese mixture using a spatula until you get a uniform and stable cream.
  11. Pour the cream over the baked crust and flatten the top using a palate knife.
  12. Freeze the cake for at least 4-5 hours, or until it is completely frozen.
  13. Remove from the pan and sprinkle streusel on top.
  14. Defrost for 2-3 hours in the refrigerator until serving.

Notes:

  • Keep the cake in the refrigerator in a closed container for up to a week.
  • Add the streusel just before serving.
  • You can omit the zest.
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