Crumb Cheesecake with a Clever Trick Draft

Name: Crumb Cheesecake with a Clever Trick
Prep time: 30 min
Cook time: 30 min
Total time: 5 h 15 min
Ingredients: ½ cup sugar (100 g); 2 cups self-rising flour (280 g); 3 egg yolks; 7 oz butter, softened and cubed; 2 cups heavy cream (2 cartons); ⅔ cup sugar (140 g); 18 oz soft white cheese (gvina levana) or quark (5% fat)

My no-bake cheesecake on a shortbread base; the trick is that I scrape the crumbs with a fork from the baked base itself, with no separate dough.

Prep30 min
Cook30 min
Rest4 hr 15 min
Total5 hr 15 min
KashrutDairy

What you need

Amount:×1

Base and crumbs

½ cup sugar, 100 g
2 cups self-rising flour, 280 g
3 egg yolks
7 oz butter, softened and cubed

Cheese layer

2 cups heavy cream, 2 cartons
⅔ cup sugar, 140 g
18 oz soft white cheese (gvina levana) or quark (5% fat)

How I make it

Base and crumbs

Preheat the oven to 350°F (180°C) and grease the pan.
Put the sugar, flour, yolks and butter in a bowl (or a stand mixer bowl with the dough hook) and work by hand or with the mixer into a smooth, soft dough.
Press the dough into the pan in an even layer.
Bake for about 30 minutes, until the base is very firm and deep golden. Remove and let cool slightly.
Scrape the top layer of the baked base with a fork into small crumbs, leaving a solid, even base underneath. Scrape until you have ⅔ to 1 cup of crumbs.
Set the crumbs aside at room temperature.

Cheese layer

In the mixer bowl, whip the cream with the sugar to very stiff peaks.
Add the cheese and mix by hand until smooth.
Spread the cream over the base in the pan and refrigerate for at least 4 hours, and up to a day, to set.
An hour before serving, scatter the crumbs on top and keep refrigerated.
Take it out of the fridge 15 minutes before serving and slice.

What I've learned

I keep the crumbs at room temperature, not in the fridge, and scatter them only an hour before serving so they stay crisp.

Source: ChefEf (chefef.com)