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israeli no bake cheesecake recipe.
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Israeli Cheesecake (AKA Crumbs Cheesecake)

Buttery shortbread base topped with a light, airy and creamy cheese filling and topped with cookie crumbs.
Course Dessert
Cuisine Mediterranean
Keyword israeli cheesecake
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 people
Author Dikla Levy Frances

Ingredients

For the crust and crumbs

  • 1/2 Cup Unsalted butter at room temperature. (113g)
  • 1/4 Cup Sugar (50g)
  • 1 Large Egg yolk
  • 1 teaspoon Vanilla extract
  • 1 1/4 Cup All-purpose flour (150g)
  • 1/4 teaspoon Baking powder

For the cheese filling

  • 1 Cup Cream cheese at room temperature (225g)
  • 1 Cup Plain Greek yogurt at room temperature (240g)
  • 2 Cups Heavy cream, very cold (480ml)
  • 1 Tablespoon Vanilla bean paste
  • 2/3 Cup Powdered sugar (80g)
  • 1/4 Cup Vanilla instant pudding (40g)

Instructions

Making the crust

  • Preheat oven to 350F (180C).
  • Beat the butter and sugar using the paddle attachment or electric mixer until light and fluffy.
  • Mix in the egg yolk and vanilla extract.
  • Add the baking powder to the flour then gradually mix it into the butter mixture.
  • Mix until you have a smooth dough.
  • Divide the dough into 2/3 and 1/3 parts. Spread the large part over the bottom of your pan, and use a fork to prick the top. Flatten the smaller part into 1/4 inch disk.
  • Bake for 15-18 minutes, until the crust is lightly golden.

Make the filling

  • Whip the cream cheese and Geek yogurt until fully incorporated.
  • Pour in the heavy cream and vanilla bean, then sift over the powdered sugar and instant pudding.
  • Whip the mixture until it rices stiff peaks, and you have a smooth mixture.

Assembling

  • Once the dough has cooled, top it with the cream filling and use an offset spatula to smooth it.
  • Using your fingers or a fork, break the shortbread disk into crumbs.
  • Sprinkle it over the top of the cake and refrigerate for four hours before serving.

Notes

  • Store the cake in the refrigerator for up to five days.
  • To freeze, wrap the can in the pan with plastic wrap and aluminum foil and freeze for up to eight weeks. When ready, place the cake in the refrigerator overnight.
  • Replace the greek yogurt with sour cream as an option.
  • Use 8, or 9 inch springform pan. Another option is to use a Pirex pan.