It’s simple to make and, as it should be prepared in advance, is perfect for entertaining. Makes 1 x 26cm cake
 

Method:

• Make and bake the pastry: Preheat the oven to 180°C. Generously butter a 26cm springform round cake tin, especially the base, and line a baking tray.
• Using a stand mixer with a K-paddle, mix all the pastry ingredients until thoroughly mixed.
• For the pastry base, take half of the pastry and press it firmly into the base of the cake tin to form a 2mm (around 1/16 in) even layer. Prick thoroughly with a fork to keep it from rising.
• For the crumble topping, take the remaining pastry and press it out very finely to the same thickness on a lined baking tray. Bake both pastries for around 15–20 minutes, until golden.
• Remove and cool completely. Set aside the base in the cake tin.
• Take the pastry on the baking tray and crumble this with your fingers into fine crumbs, to use as a topping. Make the filling: Place all the ingredients apart from the cheese in a stand mixer. Use the whisk to whisk together until the cream is whipped and the mixture is light and smooth. Add in the cheese and whisk again until well mixed.
• Assemble the cheesecake: Spoon the filling on to the pastry base in the cake tin. Sprinkle a 1cm layer of the pastry crumbs evenly over the top. Any leftover crumbs can be stored in an airtight container and frozen for future use.
• Cover and chill overnight before serving so that it sets.

First published in the JC May 21, 2020
 

Recipe adapted from The Girl from Tel Aviv, Savyon Press