There is in me an unexplained love for this crumbly and creamy bite.
It is so Israeli and sweeping that it is impossible to resist.
My crumble cheesecake is one of the happiest and easiest cakes to prepare.
It is gluten free,
and even tastier than the original version,
because the almond dough crumbs inside are extraordinarily delicious.
It requires quick and easy preparation,
and allows every host to host in style,
with little preparation time,
and maximum ease.
Another magical and wonderful thing in it is that in the ingredients of the cheese cream there is no instant vanilla pudding,
and still you get a stable cream with rich, creamy and wonderful flavors.
Happy cheesecake days to us all:)
Amazing Crumble Cheesecake | Photo: Daniel Lila | Styling: Hamutal Yakubovich
Amazing Crumble Cheesecake
Ingredients
Fits a 24 cm (9.5 inch) round pan
For the base dough and crumble mixture:
- 50 g soft butter
- 2 eggs (M/L size)
- ¼ cup sugar
- A pinch of salt
- 2 cups almond flour
- 3/4 cup cornstarch
- ½ teaspoon baking powder
For the cold cheese mixture:
- 500 ml heavy cream (for whipping)
- 500 g white cheese
- 100 g powdered sugar
- teaspoon vanilla extract
Preparation
Preheat the oven to 175°C, turbo mode (but not mandatory).
We will start with preparing the dough:
Put in a bowl the melted butter, the eggs, the sugar and the salt and mix well. Add the almond flour, the cornstarch and the baking powder and create a smooth and easy-to-work dough ball. If the dough ball is a little sticky, add 1–2 tablespoons of cornstarch gradually until you get an easy and light dough ball. Divide the dough ball into two dough balls.
Roll out one dough ball between two baking papers into a circle the size of the baking pan base, medium thickness and not too thin. Cut the extra dough and join it into the second dough ball. Roll out the second dough ball between two baking papers, this time in a rectangle the size of a standard oven tray, medium thickness and not too thin.
Put both trays of dough in the oven. The standard oven tray should be removed after 8-10 minutes of baking, and the cake pan (which is slightly thicker) after 10-12 minutes. Take out the trays from the oven and cool them completely at room temperature.
Move on to preparing the cheese cream:
Whip in a mixer the heavy cream and the powdered sugar until you get a nice and stable whipped cream. Add the white cheese and the vanilla extract and mix on low speed and gently until you get a rich and wonderful cheese cream.
Place the cheese cream over the baked cake base (that we cooled beforehand) and move on to grinding the crumbs. The dough we baked for the crumbs we will break and put in a food processor. Grind it in pulses until you get crumbs of uniform size (I like to leave part of the crumbs slightly bigger to give interest to the bite). Spread the crumbs over the cheese cream in an even and nice layer.
Put the cake in the fridge overnight or freeze for at least 4 hours. Serve with love, joy and smiles.
A little extra from me:
- You can keep the cake in an airtight container in the fridge for five days.
- It is possible to prepare the cake in advance.
- If we froze the cake, it should be defrosted overnight in the fridge.
Amazing Crumble Cheesecake – preparation steps | image: Essy Roz
Amazing Crumble Cheesecake – preparation steps | image: Essy Roz
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