Israeli crumb cheesecake

This light-textured, dairy treat is the most popular of all Israeli cheesecakes.


It’s simple to make and, as it should be prepared in advance, is perfect for entertaining. Makes 1 x 26cm cake


  • Make and bake the pastry: Preheat the oven to 180°C. Generously butter a 26cm springform round cake tin, especially the base, and line a baking tray.
  • Using a stand mixer with a K-paddle, mix all the pastry ingredients until thoroughly mixed.
  • For the pastry base, take half of the pastry and press it firmly into the base of the cake tin to form a 2mm (around 1/16 in) even layer. Prick thoroughly with a fork to keep it from rising.
  • For the crumble topping, take the remaining pastry and press it out very finely to the same thickness on a lined baking tray. Bake both pastries for around 15–20 minutes, until golden.
  • Remove and cool completely. Set aside the base in the cake tin.
  • Take the pastry on the baking tray and crumble this with your fingers into fine crumbs, to use as a topping. Make the filling: Place all the ingredients apart from the cheese in a stand mixer. Use the whisk to whisk together until the cream is whipped and the mixture is light and smooth. Add in the cheese and whisk again until well mixed.
  • Assemble the cheesecake: Spoon the filling on to the pastry base in the cake tin. Sprinkle a 1cm layer of the pastry crumbs evenly over the top. Any leftover crumbs can be stored in an airtight container and frozen for future use.
  • Cover and chill overnight before serving so that it sets.

First published in the JC May 21, 2020

Recipe adapted from The Girl from Tel Aviv, Savyon Press



200g softened unsalted butter

2 egg yolks

3 tbsp sugar

280g self-raising flour


200g sugar

227g tub sour cream

500ml whipping cream

80g Vanilla Instant Pudding

1 tsp vanilla essence

250g full-fat soft cheese250g reduced-fat soft cheese

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