Queen of Weeks: A classic crumb cheesecake

A classic crumb cheesecake is the white queen at the holiday meal.

So we enlisted the Biscotti Confectionery, to make us a sumptuous holiday meal as only they know.

Pastry chef Amir Porat and Rosella Yona make it with a classic crumb cake that is easy to make without baking

Walla!

Food

16/05/2022

Monday, 16 May 2022, 08:00

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Classic crumb cheesecake (Photo: Dror Einav)

"Those who sow in tears, Brina will reap," says one of the songs most identified with Pentecost.

But pastry chef Amir Porat and Rosella Yona from Biscotti Confectionery in Bnei Brak actually want to make it easier for you, and in producing special recipes for Walla!

Food They offer four easy recipes for a holiday meal that will look invested with a minimum of effort and work.

Let's start with the undisputed queen of the holiday - a crumbly, classic crumb cheesecake without baking.

In the next two weeks we will share with you the other recipes (spoiler: also salty), so keep following.

More on Walla!

Food

This is not just a crumb cake - mascarpone crumble and wonderful blueberries

To the full article

A classic crumb cheesecake

Recipe By: Pastry Chef Amir Porat and Rosella Yona, Walla!

Food

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• 40 minutes of work

• Six hours in total

• Easy to prepare

• 8 diners

• vegetarian

• Recipes for Shavuot

• milky

• desserts

• cakes and cookies

• cheese

• kosher

Crumb cheesecake (Photo: Dror Einav)

Ingredients

• For the crunchy dough

  • 420 grams of flour (3 cups)

  • 80 grams of almond powder (8 tablespoons)

  • 220 grams of butter

  • 120 grams of sugar (cup and 2 tablespoons)

  • 2 yolks size L

  • Medium orange (scrape only)

• For the cream cheese

  • 500 g sweet cream (2 containers)

  • 100 g instant vanilla pudding (half a cup)

  • 500 g 9% white cheese (2 small cups)

  • 250 g 30% cream cheese

  • 200 g sugar (one cup)

  • Medium lemon (grated only)

  • Medium orange (scrape only)

• For the conversion table, click here>

Preparation

How to make a classic crumb cheesecake?

• 1

  Prepare the dough:

  In a mixer bowl with a guitar hook place all the ingredients, and start processing slowly.

• 2 Increase to medium speed, process for about a minute until a uniform ball of dough is formed.

• 3 Cover with cling film and refrigerate for about two hours.

• 4

  Prepare the cream cheese:

  In a mixer bowl, beat the cream and instant pudding on high speed, until a firm foam is obtained.

• 5 In another mixer bowl, beat the cheese, sugar, lemon zest and orange zest on medium speed for about 2 minutes until the sugars dissolve.

• 6 Fold the cheese mixture into the whipped cream gently until a homogeneous mass is obtained.

• 7 Preheat oven to 170 degrees.

• 8 Remove the dough from the refrigerator and divide into two equal parts.

• 9 Line the pan with a layer of dough and fasten especially well at the connection between the bottom and the ring.

  Perforated with a fork.

• 10 The second part of the dough is rolled out on baking paper to a uniform thickness (will be used for crumbs).

• Put in the oven and bake for about 20 minutes.

  Cool well.

• 12 Pour the cheese filling over the baked dough only after it has cooled well and up to 3/4 of the height of the pan.

• Crumble into coarse crumbs the other part of the baked dough (the one we rolled out on the baking paper) and sprinkle generously over the cream cheese.

• Freeze for about 5 hours, remove from the freezer, remove from the pan and keep refrigerated.

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• New York cheesecake

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• Crazy pancake cake

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• Avocado chocolate avocado chocolate muffins

• Yaffonese yeast cake

• Cheesecake balls of only three ingredients

• Coconut cookies with chocolate coating

• Pineapple mascarpone cake

• Chocolate brownies with lotus cream

• Marzipan cake for Passover

• Chocolate and coconut ball cake (chocolate)

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• Food

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Tags

• recipe

• Cheesecake

• Weeks