Cheesecake with Crumb Topping Recipe
A rich and creamy cheesecake with a crunchy crumb topping made from vanilla petit beurre biscuits or graham crackers and almonds. The smooth filling is a blend of yogurt, sour cream, and whipping cream stabilized with instant vanilla pudding and sweetened with sugar and citrus zest for a refreshing flavor. This no-bake cheesecake is chilled until set for a perfect dessert.
- Prep Time: 20 minutes (plus 3-12 hours draining time if needed)
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes to 12 hours 20 minutes (including chilling and draining time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Crust and Topping
- 200 g vanilla petit beurre biscuits or Graham Crackers, broken into pieces
- 100 g almonds (optional; substitute with an additional 100 g biscuits if allergic to nuts)
- 100 g butter, melted
Filling
- 500 ml whipping cream
- 1 cup sugar
- 80 g instant vanilla pudding mix
- 200 ml high-fat sour cream
- 500 g 10% yogurt Mediterranean style or ricotta cheese or quark cheese or 5% Philadelphia cream cheese
- Zest of one orange or one lemon
Instructions
- Drain Cheese if Needed: If using 10% yogurt, ricotta cheese, or quark cheese, place them in a colander lined with cheesecloth and drain for several hours or overnight to remove excess moisture, ensuring a firmer cheesecake texture.
- Prepare Crumbs: Process the biscuits and almonds (if using) in a food processor until finely ground. Mix in the melted butter thoroughly until the mixture forms lumps and binds well. Stirring by hand is recommended to check texture.
- Form Crust: Line a springform pan (9"/23cm or larger) with parchment paper for easier removal. Press about two-thirds of the crumb mixture into the bottom of the pan to create an even crust layer.
- Whip Filling: Using a hand-held or standing blender, whip the whipping cream, sugar, and instant vanilla pudding mix together until the mixture becomes a stable, fluffy cream.
- Combine Remaining Filling Ingredients: Add the sour cream, drained yogurt or cheese, and citrus zest to the whipped cream mixture. Continue blending until fully combined and stable.
- Assemble Cheesecake: Pour the creamy filling over the crumb crust in the pan. Sprinkle the remaining crumb mixture evenly on top to create a crumb topping.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, allowing it to set fully and develop flavors before serving.
Notes
- Use a springform pan that is 9 inches or larger for best results; smaller pans will yield a taller cheesecake.
- To avoid soggy crust, ensure cheese or yogurt is well-drained before mixing.
- If allergic to nuts, simply double the biscuit quantity instead of using almonds.
- For a dairy-free option, substitute with non-dairy yogurt and cream alternatives, although texture may vary.
- Make sure to chill the cheesecake thoroughly for a smooth, firm texture.
Find it online: https://recipefeastful.com/cheesecake-with-crumb-topping-recipe/