Name: Light-as-Air Israeli Cheesecake with Crumb Topping Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Israeli
Ingredients: 200 g vanilla petit beurre biscuits (or Graham Crackers, broken into pieces); 100 g almonds (optional; substitute with 100 g more biscuits if allergic to nuts); 100 g butter (melted); 500 ml whipping cream; 1 cup sugar; 80 g instant vanilla pudding; 200 ml high-fat sour cream; 500 g 10% yogurt (Mediterranean style, ricotta cheese, quark cheese, or 5% Philadelphia cream cheese); Zest of one orange or one lemon

Jump to Recipe· 3.9 from 156 reviews

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If you’ve been searching for a dessert that feels like a cloud melting in your mouth with every bite, you absolutely must try this Light-as-Air Israeli Cheesecake with Crumb Topping Recipe. This beloved treat combines a delightfully fluffy, creamy filling with a satisfyingly crunchy crumb crust that elevates every forkful. It’s a perfect balance between rich and light, with subtle hints of citrus zest to brighten the taste. Whether it’s a special occasion or just a weekend craving, this cheesecake promises to become an instant favorite in your dessert repertoire.

Ingredients You’ll Need

A top view of various clear glass bowls and one white plate arranged neatly on a white marbled surface, each holding different baking ingredients. In the center is a medium glass bowl with four raw egg yolks and whites visible. To the left, a white plate holds two rectangular blocks of soft, white cheese. Surrounding these are smaller bowls: one with white powdered sugar, one with a dark brown liquid (vanilla extract), one with a mound of white ricotta cheese, one with a large amount of white cream cheese, one with a pale yellow liquid (likely melted butter), one with a smaller amount of white powdered substance, and another small bowl with a clear yellowish liquid. All containers are clear glass except for the white plate, arranged in a balanced and clean layout. photo taken with an iphone --ar 4:5 --v 7

All the magic in this Light-as-Air Israeli Cheesecake with Crumb Topping Recipe comes from a handful of simple, trusted ingredients that turn into something extraordinary. Each element plays a vital role in creating the perfect texture and flavor, from the crunchy base to the luxuriously airy filling.

Vanilla petit beurre biscuits (200 g): These form the buttery, crumbly base of the cheesecake and bring a subtle vanilla note.
Almonds (100 g, optional): Adding almonds gives a delightful crunch and a hint of nuttiness; omit or replace with extra biscuits if you have allergies.
Butter (100 g, melted): Binds the crumbs together into a sturdy crust with a rich flavor.
Whipping cream (500 ml): Whipped to soft peaks, it creates the light and dreamy texture of the filling.
Sugar (1 cup): Sweetens the cream perfectly without overpowering the subtle tartness.
Instant vanilla pudding (80 g): Helps to thicken and stabilize the filling for that flawless, airy consistency.
High-fat sour cream (200 ml): Adds a gentle tang and creaminess, balancing sweetness.
10% yogurt (500 g): Mediterranean-style yogurt (or ricotta, quark, or light cream cheese) drained overnight for a thick, velvety base.
Zest of one orange or one lemon: Infuses the cheesecake with fresh, bright citrus oils for an irresistible aroma and flavor.

How to Make Light-as-Air Israeli Cheesecake with Crumb Topping Recipe

Step 1: Prepare the Yogurt Base

The first step is crucial for achieving that signature fluffy texture. If you’re using 10% yogurt, ricotta, or quark cheese, start by draining it in a colander lined with cheesecloth. Let the moisture drain for several hours or overnight in the fridge. This step thickens the dairy, creating a creamier and firmer cheesecake that holds its shape beautifully while still feeling light in every bite.

Step 2: Create the Crumb Topping

While the yogurt drains, process your petit beurre biscuits and almonds (if using) in a food processor until finely ground. The mixture should resemble coarse sand. Then gently mix in the melted butter. I recommend using your hands to combine everything — it’s easier to feel when the crumbs reach the perfect texture, and it helps avoid overworking the crumbs which can lead to a tough crust. You want a crumb coating that will hold together but remain tender under the topping.

Step 3: Assemble the Crust

Line a 9-inch (23 cm) springform pan with parchment paper to make removal a breeze. Press about two-thirds of your crumb mixture into the bottom of the pan. This base will bake or set as a crunchy crust that contrasts perfectly with the soft filling. Using more crumbs here ensures a sturdy crust without overwhelming the cheesecake.

Step 4: Whip the Filling

With a handheld or standing blender, whip the whipping cream, sugar, and instant vanilla pudding mix until the cream forms soft yet stable peaks. This stage builds the airy lift we’re after in this Light-as-Air Israeli Cheesecake with Crumb Topping Recipe. Next, gently blend in the sour cream, drained yogurt, and fresh citrus zest. Continue blending just until the mixture is stable and smooth. The citrus zest cuts through the richness, brightening every mouthful.

Step 5: Finish and Chill

Pour the luscious cream mixture over the crumb crust in the springform pan, leveling it gently with a spatula. Sprinkle the remaining crumb mixture evenly across the top as a crunchy, golden finish. Refrigerate the cheesecake for a minimum of 4 hours, but overnight chilling works best to allow the flavors to marry and the texture to firm up to the perfect light yet creamy consistency that this recipe is known for.

How to Serve Light-as-Air Israeli Cheesecake with Crumb Topping Recipe

The image shows a creamy white cheesecake with a crumbly light golden-brown crust base, topped with the same crumbly layer all over and bright red raspberries scattered on top and around it. One slice is served on a decorative white plate with gold and brown patterns, with red raspberries placed around it on the plate and table. The cheesecake and plate sit on a beige textured fabric, with two silver forks nearby. In the background, a clear blue glass jar holds green leafy branches with white and pink flowers, resting on a soft cream-colored cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance each slice with a delicate touch of fresh fruit like raspberries or blueberries to add a pop of color and slight tartness. A dusting of powdered sugar or a few curls of finely grated orange zest brings fresh visual appeal that complements the cake’s citrus undertones.

Side Dishes

This cheesecake pairs beautifully with a cup of strong black coffee or a lightly floral tea such as chamomile or jasmine. These beverages balance the dessert’s richness perfectly and cleanse the palate between bites.

Creative Ways to Present

Try serving individual portions in small clear glasses layered with berry compote or fresh fruit for a deconstructed take on the Light-as-Air Israeli Cheesecake with Crumb Topping Recipe. This approach not only looks chic but turns each serving into a personal indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator for up to 4 days without losing its airy texture or flavor.

Freezing

This cheesecake freezes surprisingly well. Wrap it carefully with a layer of plastic wrap followed by foil to prevent freezer burn. Thaw overnight in the fridge before serving to restore its perfect texture.

Reheating

Since this is a no-bake, chilled cheesecake, reheating is not recommended. Serve it cold for the best experience — the airy texture and crumb topping shine when enjoyed straight from the fridge.

FAQs

Can I use other types of biscuits for the crust?

Absolutely! While vanilla petit beurre biscuits are traditional, graham crackers or digestive biscuits work beautifully as well. Just make sure they are finely crushed for the best crumb texture.

What if I don’t have instant vanilla pudding?

If you don’t have instant vanilla pudding mix, you can substitute with cornstarch blended with vanilla extract, but the pudding mix really helps to stabilize the filling’s light texture, so it’s best if you can find it.

Can I make this cheesecake dairy-free?

It’s a bit tricky to replicate the unique texture without dairy, as the creamy filling relies on yogurt, sour cream, and whipping cream. Experimenting with coconut cream and dairy-free yogurts might work, but the classic Light-as-Air Israeli Cheesecake with Crumb Topping Recipe is best enjoyed in its authentic form.

Why drain the yogurt before using it?

Draining removes excess liquid and concentrates the yogurt’s creaminess, ensuring your cheesecake doesn’t turn out watery. It also helps give the filling that wonderfully dense but airy texture signature to this recipe.

Can I replace almonds if I have a nut allergy?

Definitely! Simply increase the amount of biscuits by another 100 grams. The almonds add texture and a slight nutty flavor, but the crust will still be delicious and crumbly without them.

Final Thoughts

If you’ve never tried making a Light-as-Air Israeli Cheesecake with Crumb Topping Recipe before, now is the perfect chance to add this crowd-pleaser to your baking adventures. It’s a sublime blend of fluffy, creamy, and crunchy that feels fancy but is surprisingly straightforward to prepare. Once you taste that luscious filling paired with the crumbly crust, you’ll wonder how you ever lived without this slice of airy heaven in your dessert lineup. Grab your ingredients and make this incredible cheesecake—your future self will thank you!

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Light-as-Air Israeli Cheesecake with Crumb Topping Recipe

Ingredients You’ll Need