The old Israeli version: a no-bake filling of white cheese and whipped cream between two layers of baked shortcrust crumbs. After a night in the fridge the crumbs stay crisp on top and soften a little at the bottom.
⏱ 50 min🍽 12 servings 🌍 Israeli👩🍳 Afoona🧩 3 parts
Mix the flour, sugar and baking powder in a food processor, add the cold butter and pulse until it looks like coarse sand.
Food processor
2
Add the egg and vanilla extract and pulse just until small clumps form, without letting the dough come together into a ball.
Food processor
To assemble
3
Preheat the oven to 175°C (345°F) and line a large baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Spread the crumbs in a loose layer on the baking sheet.
Baking sheet
5
Bake 18–20 minutes, until the crumbs are evenly golden. Stir them once halfway through baking. Cool completely.
⚙ BakingOvenBaking sheet
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Whip the cold cream on medium speed, until it starts to thicken.
⚙ WhippingBowlHand mixerorStand mixer
💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
7
Add the pudding mix and keep whipping on high speed to firm peaks.
Hand mixerorStand mixer
8
In another bowl, mix the cheese, sugar and lemon juice and Fold the whipped cream into the cheese mixture gently, in two additions.
⚙ FoldingSilicone spatulaBowl
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
9
Sprinkle half the crumbs over the bottom of a 24 cm springform pan and press lightly. Pour the cream over them and smooth the top.
Springform pan
10
Sprinkle the rest of the crumbs on top without pressing, so they stay crisp.
11
Cover and chill at least 6 hours, preferably overnight, and only then release the ring.
Refrigerator
374calories
7 gprotein
42 gcarbs
20 gfat
● protein 7%● carbs 45%● fat 47%
Per serving (126 g), of 12 servings
For the Crumble Topping · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (8) · 🍳 2 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
