Tuesday, June 24, 2008

Classic Israeli Cheesecake with Crumb Topping Recipe

This is a recipe is for the homemade version an Israeli classic.
No Israeli pastry shop or café would be caught without Crumb cheesecake – Ugat Gvina im Pirurim.
At home this is an excellent and refreshing cake for the hot summer and Spring and late summer holidays.
It is best served with cold Nes Cafe near a bowl of summer fruit.

I wanted to get this recipe out to you for Shavuot but didn't get around to it until now. You can still enjoy this excellent and easy cake during hot summer evenings on the mirpeset.

Base and top crumbs:
1/2 cup (100 g.) sugar
2 cups (280 g.) self rising flour or regular flour + 1.5 tsp baking powder)
3 egg yokes
200 g. butter or margarine softened and cut to squares.

Cheese filling:
2 packages (500 ml.) whipping cream
2/3 cup (140 g.) sugar
500 g. 5% fat soft "Israeli" white cheese (that’s 2 regular sized packages or half of a jumbo size sold on holidays)

Preparation:
Heat oven to 180 degrees C (Medium heat)
Grease backing pan
Mix all base and top crumbs ingredients together by hand or in mixer with kneading device (sugar, self rising flour (or flour + baking powder), egg yokes and butter or margarine).
When you get soft and uniform dough take it out and spread it out on the baking pan.
Back dough for about 30 min. until it is golden and well backed. Should resemble a big soft cookie.
Take out of oven and let cool.

Making the crumbs:
If you want and even base for the cake scrape off the top third or half of the cooked dough, for about 1/2 cup or more of small crumbs. If you also want a crumb base (like I prefer) scrape and break all of the cooked dough to crumbs and them scatter a layer of crumbs at the bottom and leave some for the topping.
! Keep the crumbs for the topping at room temperature and DO NOT REFRIGERATE.

Cheese layer:
Whip cream and sugar into a stiff and very stable cream. Hand fold in the cheese, to a unified consistency. Pour over base and let set for 4-24 hours. (You can also freeze at this point and thaw at room temperature.)

Before serving:
Remove from refrigerator a few minutes before serving and top with top layer of crumbs.

You can optionally flavor the cheese filling and/or crumbs with either vanilla or grated citrus peals (lemon or orange).
Sometimes people add little pieces of apricot to the cheese filling.

5 comments:

melmel said...

sound yummy. I am not to sure about the apricots though.

Mia said...

I didn't say whether it was good or not with apricots. I just said I have seen it with them. :-)

I would like to add that that this is a great cake for end of the schoolyear/gan parties all around now.
But I have been asked to make a chocolate cake (which dosen't really have any chocolate in it)

Hilary said...

Could I use cream cheese or something with a higher fat percentage to make this cheesecake? My (very underweight) son loves this cheesecake but I need to up the calorie content.

Mia said...

Hi Hilary, yes you can substitute cream cheese but then the cake is a little heavier.Or for a simular consistency you could mix cream cheese with whole milk, but I don't know the exact quantities for those.

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