Description
This Light-as-air Israeli cheesecake features a delicate crumb topping and a creamy, stable whipped filling made from yogurt, sour cream, and instant vanilla pudding. Perfectly balanced with a citrus zest, it’s a no-bake dessert that offers a refreshing twist on traditional cheesecake, ideal for a make-ahead treat.
Ingredients
Crust
- 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)
Filling
- 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
Instructions
- Drain the Yogurt or Cheese: If using 10% yogurt, ricotta cheese, or quark cheese, place it in a colander lined with cheesecloth and let it drain for several hours or overnight to remove excess moisture for a firmer filling.
- Prepare the Crust: In a food processor, finely grind the biscuits and almonds until powdery. Combine the crumbs with melted butter, mixing thoroughly until the mixture forms crumbly lumps, ideal for forming a crust by hand.
- Assemble the Crust Base: Line a 9-inch (23 cm) or larger springform pan with parchment paper for easy removal. Press two-thirds of the crumb mixture evenly onto the bottom to create the crust layer.
- Make the Filling: Using a handheld or stand blender, whip the whipping cream, sugar, and instant vanilla pudding together until a stable, fluffy cream forms. Add the sour cream, drained yogurt or cheese, and citrus zest, blending further until the mixture remains stable and smooth.
- Layer and Chill: Pour the creamy filling over the crust in the springform pan. Sprinkle the remaining crumb mixture evenly over the top. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
Notes
- For a taller cheesecake, use an 8-inch pan but the cheesecake will be higher and richer.
- If allergic to nuts, increase biscuits to 300 g in the crust instead of using almonds.
- Ensure yogurt or cheese is well drained for a firmer and less watery filling.
- Citrus zest can be swapped between orange or lemon depending on preference for flavor brightness.
- This cheesecake is a no-bake dessert relying on chilling to set the filling.
- Prep Time: 20 minutes (excluding draining time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Israeli
