My son bought me a new cook book .. Traditional Jewish Baking by Carine Goren. The pictures are so beautiful that they make me want to make everything in this book..& I might just do that!
The first thing I decided to make is a called Cheese and Crumb Cake to Die For. The picture in the cookbook is nicer then anyone I could get from my cake, but you should know that it is very good. The filling is no-bake, the crust gets baked but not for very long. The filling calls for a box of vanilla pudding mix which thickens this up without eggs. The problem was eating only one piece at a time! I served this dessert with a mix of blueberries & strawberries that I heated up & used some cornstarch to thicken & a touch of sugar too. I did not put much sugar in the fruit since I like the tartness of the fruit alongside the sweet cake.
Here is a link to the cookbook on Amazon
Here is the recipe by Carine Goren, (ingredients as she has in her recipe, my directions)
Cheese & Crumb Cake
2 cups flour
2 tsp baking powder
1/3 cup sugar
1 tsp vanilla
200 g ( scant cup) butter, cut into cubes
4 egg yolks
2 cups whipping cream
1 cups sugar
1/2 cup vanilla pudding mix ***I used the instant vanilla pudding mix
3/4 cup sour cream
1 cup cream cheese *** since this recipe was already using full fat foods, I used regular cream cheese *** make sure the cream cheese is at room temperature
1 cup Greek Yogurt
Preheat oven to 350f
Prepare a 10 inch springform pan by spraying it with non- stick spray & spray a 9-10 inch round cake pan as well
- In a food processor, combine the flour, baking powder & sugar, pulse a few times to mix well
- Add the butter & vanilla. Process until the mixture is like fine crumbs
- Add the egg yolks, mixing until just combined, but do not over-mix
- Take half of this crumb mixture & put it into the prepared springform pan, pressing it in evenly. This is your crust
- Take the other half & put it into the cake pan, pressing evenly. This is the crumb topping
- Bake both until brown, approx 20 minutes *** I baked the crumb topping layer a bit longer so it was browner all over
- Let cool on wire racks
- In a mixer, use the whisk attachment… mix the whipping cream, sugar, vanilla pudding mix & sour cream until smooth & thick. The pudding firms this mixture up.
- In a separate bowl, take a spoon & soften the cream cheese, this will make it easier to incorporate it into the whipping cream mix in the mixer..
- Add the softened cream cheese & Greek yogurt to the mixer bowl. Beat until well combined *** when I did this I had lumps of cream cheese so I put the whisk attachment on my mixer to really beat it in. That is why I think you should just start with the whisk attachment right from the beginning, but if you don’t, I think if you soften the cream cheese well with a spoon it should mix in better. or use a hand whisk to mix the cream cheese & yogurt together well & then add to the pudding mixture
- Once the filing mixture is well combines, pour the filling onto the cooled crust in the springform pan. Smooth out so that the filling is even
- Crumble up the crust that you baked in the cake pan into fine crumbs , sprinkle this on top of the cheesecake. press down gently to kind of stick it to the filling, but don’t push it in
- Chill in the refrigerator until set. Approx 4 hours, I had mine in the fridge for a day before serving it
- Using a knife that is hot…dip in hot water & dry off, loosen the cake from the edges of the springform pan & gently remove the ring.
- To cut & serve, Corine suggests using a ‘hot’ knife to cut it. I did not do that, it was fine without but I used a think bladed knife